Sunday, January 31, 2010
More Rancheros, Less Huevos
Another sunny beautiful morning. But still too cold to venture out for brunch. I found one lone potato hiding under some cilantro in the fridge, and decided to concoct some sort of huevos rancheros and home-fries. Neither my husband or I really like the taste of eggs all that much, and only really eat them for quality protein. So my huevos rancheros were more rancheros huevos. I think the name of this breakfast is supposed to mean hearty eggs enjoyed by those in working on a ranch, however if you look up the literal translation it means 'eggs mess orderlies'. Which is what mine kind of look like. What a mess, you wouldn't even know it was eggs, but man, was it delicious! I tied the home-fries into the idea by seasoning them with flavors I would normally put into black beans, and threw the black beans into the eggs. After this high-protein breakfast, I am a little more prepared to head out into the cold, but not quite sure I actually will.
(2 small servings or 1 large)
1 Tbsp margarine or butter
1/4 C Spanish Onion, chopped
2 Vine-ripe Tomatoes, chopped (divide in half: 1 goes in pan, 1 goes on the plate)
1/2 can Low Sodium Black Beans (approx 3/4C)
3 to 4 egg whites, salted and peppered, lightly beaten with fork
Salt & Pepper
Fresh cilantro, chopped (divide: 1/4C for cooking, 1-2 Tbsp for garnish)
Melt butter in a nonstick saute pan over med-low heat and add onions. Saute for about 2-3 minutes and add black beans and tomato. Turn heat to low and cook about 10 minutes while tomatoes break down. Add salt and pepper to taste. A few minutes before serving, turn heat up to medium and add the cilantro and egg whites. Cook a few minutes, folding everything together, until eggs are opaque all the way through. Serve with tomatoes on the side and garnished with cilantro (hot sauce optional).
(2 small servings)
1 Large Russet potato, cut into small 3/8"x3/8"x1" pieces
Preheat oven to broil (or very high heat 500F), and drizzle a sheet pan with olive oil. Lay potatoes on pan and drizzle more olive oil, tossing around to coat. Sprinkle very lightly with salt, pepper, cumin, cayenne and oregano. Broil about 15 minutes, flipping and mixing potatoes every few minutes to brown all sides.