Featuring tortillas and eggs adorned with salsa, huevos rancheros (rancher’s eggs) are a typical breakfast served at Mexican farms. Here’s another way to do the famed breakfast dish: bundling up ingredients and baking them into individual egg cakes makes it easy to serve a satisfying early-day meal in a flash.
8 organic eggs
1/4 cup (60 mL) milk
14 oz (398 mL) can pinto or black beans, drained and rinsed
2 plum tomatoes, seeded and chopped
1 shallot, chopped
1 jalapeno pepper, seeded and chopped
1 cup (250 mL) grated Monterey Jack or cheddar cheese
1 avocado, pitted and peeled
1/2 cup (125 mL) sour cream
Juice of 1/2 lime
1 1/2 cups (350 mL) salsa of choice
1/3 cup (80 mL) fresh cilantro
Preheat oven to 400 F (200 C).
Preheat oven to 400 F (200 C). In large bowl, whisk together eggs and milk. Stir in beans, tomatoes, shallot, jalapeno, and cheese. Divide egg mixture among 12 standard-sized greased or paper-lined muffin cups and bake in preheated oven for 20 minutes, or until eggs are set. Let cool for a few minutes before unmoulding. In small bowl, mash together avocado, sour cream, and lime juice.
Serve egg cakes with avocado mixture, salsa, and cilantro.
This recipe is also a good excuse to serve breakfast for a Mother’s Day dinner. Keep egg cakes chilled for up to 4 days. Reheat as needed in the microwave for about 1 minute.
Eggs are tantamount to nature’s cement. So, when making mini-frittatas and other egg-based items, consider using a silicone muffin pan. It’s nonstick and bendable, which makes unmoulding a breeze—without the need for greasing or using paper liners.
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