BENEDICT RANCHEROS
Steps:
- Remove the stem from the jalapeño and cut in half lengthwise. Scrape out and reserve the seeds, then finely chop the flesh.
- Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the shallot, garlic, poblano, jalapeño flesh, and cumin and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the tomatoes and water and bring to a boil. Decrease the heat to low and let the mixture gently simmer until it has thickened to a saucelike consistency, 5 to 10 minutes.
- Meanwhile, poach the eggs following the method described on page 30, keeping them warm by transferring them once they're poached properly to a bowl of 120˚F water.
- Taste the sauce and add more water, if desired. Season with salt and pepper. If it's not spicy enough, add some of the reserved jalapeño seeds until you reach the desired level of heat. Refrigerate or freeze half of the sauce for another use. Stir the cilantro into the remaining sauce, cover, and remove from the heat.
- Pour the beans and their cooking liquid into another small, preferably nonstick skillet set over medium heat. Use a potato masher or a large fork to mash the beans, and let them cook until thickened, 3 to 4 minutes. Add a little liquid if necessary to keep them spreadable, and remove from the heat.
- Cut off the domed top of the corn muffin, then cut the muffin in half horizontally. Toast the muffin halves under the broiler or in a toaster oven until golden brown on the cut side.
- Transfer the muffins to a plate, cut side up. Spread half the beans on top of each muffin; top with a poached egg and the ranchero sauce. Crumble the reserved muffin top over the sauce, and eat.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Salah Cr7
[email protected]I've made this dish several times and it's always a hit with my family. Thanks for sharing such a great recipe!
Shakoor hussain
[email protected]This recipe needs more cheese! ?
Igli Zaganjori
[email protected]I'm allergic to tomatoes, so I used a jar of salsa instead of the ranchero sauce. It worked out great!
Susan Schiferl
[email protected]I thought this recipe was going to be too complicated, but it was actually really easy to make. I'll definitely be making it again!
Timothy Miller
[email protected]Not a fan of runny eggs, so I cooked mine a little longer. Still turned out great.
Masoom Khudabuxjani
[email protected]This dish was just okay. I found the sauce to be a bit bland. Maybe I'll try adding some extra spices next time.
Obinna ben Mgbeokwii
[email protected]Loved the step-by-step photos in the recipe. They were really helpful, especially for a cooking novice like me.
Mehar Ali Hamza
[email protected]So tasty and easy to make. I'm not much of a cook, but this recipe turned out great! ?
Swalhdn kasakya
[email protected]I'm a big fan of Benedict Rancheros. It's such a fun twist on the classic dish. I love the addition of black beans and corn. And the ranchero sauce is to die for!
Mk Salman
[email protected]Absolutely loved this recipe! I made it exactly as written and it turned out perfectly. I served it with a side of avocado and it was divine ?
Ghazal Alwan
[email protected]The sauce! It's so good ? I doubled the batch so I could use leftovers on my breakfast tacos tomorrow.
Bangla Media
[email protected]I've made Benedict Rancheros several times now and it's always a hit with family and friends. The spicy ranchero sauce really elevates the classic eggs Benedict.
Saad Munawar
[email protected]OMG this dish is amazing, definitely a keeper! The combination of flavors is just perfect ⭐⭐⭐⭐⭐