Best Green Ranch Hand Eggs Recipes

CRUNCHY VEGGIE RANCH EGG SALAD

Crunchy Veggie Ranch Egg Salad image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs
2 green onions, chopped, greens only
1/2 small red pepper, finely chopped
1 carrot, peeled and finely chopped
1 large celery stalk, finely chopped
1/2 cup peas, cooked and cooled
2 tablespoons sweet pickle relish
1/3 cup Hidden Valley® Original Ranch® Dressing
Salt and pepper

Steps:

Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.

RANCH STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE

Ranch Style Eggs with Chorizo and Tomato-Red Chile Sauce image

Provided by Bobby Flay

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1 cup dry red wine
2 1/2 cups canned plum tomatoes and their juices, pureed until smooth and strained
1/2 cup water
2 tablespoons ancho chile powder
2 tablespoons chipotle in adobo puree
1 tablespoon pasilla chile powder
2 tablespoons honey
Salt and freshly ground black pepper
1 tablespoon fresh lime juice
Canola oil
4 (6-inch) yellow or white corn tortillas
Salt
1/2 pound Spanish-style chorizo, diced
2 tablespoons unsalted butter, cut into tablespoons
4 large eggs
Salt and freshly ground black pepper
1/2 cup crema
Finely grated zest of 1 lime
Tomato-Red Chile Sauce
Fried Tortillas
Fried eggs
3/4 cup coarsely grated white cheddar cheese
Chorizo
Chopped cilantro

Steps:

Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.
Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.
Heat a large nonstick skillet over high heat.
Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.