Best 5 Ranch Style Eggs Recipes

RANCH-STYLE DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

CROCK POT HUEVOS RANCHEROS (MEXICAN RANCH-STYLE EGGS) (LOW CARB)

Steps:

• Grease crock pot with the butter (leaving any excess in the pot), and set aside.
• In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
• Add the garlic and chilies, and stir.
• Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
• Remove lid and top with enchilada sauce and cheddar cheese.
• Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
• Top tortillas with eggs and serve.

CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA

Steps:

• Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
• While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
• Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
• Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
• Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
• While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.

RANCH STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE

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.

RANCH-STYLE DEVILED EGGS

Steps:

• Hard-boil, cool and peel eggs Cut eggs in half lengthwise and remove yolks to a small bowl. Mash yolks with fork. Add mayonnaise, pepper, ranch dressing mix, and mustard. Blend until smooth. Spoon or pipe yolk mixture into egg halves. Spinkle with paprika if desired. Refridgerate until ready to serve.