Some mornings, you wake up happily to the sounds of birds chirping. On these days, you bound out of bed ready to take on the day. Then there are some tragic mornings you really just need to devote yourself to scarfing down some cheesy eggs. On these days, the thought of making the trek to Usdan or ’Swings for brunch is enough to make you cower under your covers and weep for the rest of eternity. Luckily, this easy and delicious recipe for huevos rancheros will save you the misery of stumbling sorrowfully through campus or remaining starving and sad in bed.
Huevos rancheros are by far my favorite Mexican dish and arguably the best. It’s a great brunch food in that it’s heavy and filling, but not too greasy, and will soak up all the regret from the night before. You might think your cheesy eggs are gourmet because you drowned them in Frank’s hot sauce, but huevos rancheros are on a completely separate playing field.
It’s more than just taking cheesy eggs to the next level; it’s taking cheesy eggs to level one hundred, where you get all these killer add-ons and secret combos. After piling on steamy black beans, chunky salsa, smooth avocado slices, and, of course, a large heap of shredded cheddar cheese, a breakfast pail just isn’t going to cut it anymore.
1 15 oz. can of black beans
Salsa of your choice
1/4 cup cheese, shredded
1. Cook your eggs any style you like best. For this dish I recommend sunny side up or scrambled.
2. Warm tortilla in a separate pan or the microwave.
3. Place cooked eggs on tortilla.
4. Top eggs with heated black beans and salsa.
5. Slice the avocado and layer on top.
6. Blanket the entire dish in cheddar cheese, and dig in!