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.
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Rodrell Green
[email protected]Benedict Rancheros are the perfect dish for a special occasion breakfast or brunch. They're impressive, delicious, and sure to please everyone at the table.
Bochra Dr
[email protected]I'm always looking for new breakfast recipes and this one definitely fits the bill. It's unique, delicious, and easy to make.
chAbdullah 565
[email protected]I made this recipe for my brunch guests and they all raved about it. Several of them asked for the recipe.
Kezzie Bennett
[email protected]This recipe is a great way to use up leftover tortillas. I had some leftover from a taco night and this was the perfect way to use them up.
Hale family
[email protected]I'm not a fan of poached eggs, but I loved them in this dish. The salsa ranchera and hollandaise sauce were also delicious.
Bimal yadav
[email protected]This recipe is a bit challenging, but it's definitely worth the effort. The hollandaise sauce is especially delicious.
Ndale Salim
[email protected]I've made this recipe several times and it's always a hit. My family loves the combination of flavors and textures.
Youbraj Gorkhali
[email protected]This recipe is a great way to impress your guests. It's unique and delicious, and it's sure to be a hit.
Verma Richard
[email protected]I love the combination of flavors in this dish. The salsa ranchera is spicy and flavorful, and the hollandaise sauce is rich and creamy. The poached eggs are also cooked perfectly.
Iqra Saidul
[email protected]This recipe is a bit more time-consuming than some other breakfast dishes, but it's worth the effort. The flavors are amazing and the presentation is beautiful. I highly recommend this recipe for a special occasion breakfast or brunch.
Tyina Beach
[email protected]I've never made Benedict Rancheros before, but this recipe made it easy. The instructions were clear and concise and the dish turned out great. I'll definitely be making this again.
Faith Ndegwa
[email protected]This recipe is a great way to use up leftover salsa ranchera. I had some leftover from a party and this was the perfect way to use it up. The eggs and tortillas were also a great addition.
Shawn Davis
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The flavors are incredible and the poached eggs are cooked to perfection. I will definitely be making this again.
Jaevion Nelms
[email protected]I've made this recipe multiple times and it's always a crowd-pleaser. The hollandaise sauce is rich and creamy, and the salsa ranchera adds a nice kick. I highly recommend this recipe to anyone looking for a unique and delicious breakfast or brunch d
sal soliz
[email protected]I made this for brunch and it was a huge success. My guests raved about the flavors and the presentation. I will definitely be making this again.
David Tincher
[email protected]This recipe was easy to follow and didn't take too long to make. I especially liked that I could use store-bought salsa ranchera, which saved me some time.
Randy Hausmann
[email protected]I'm not usually a fan of poached eggs, but they were surprisingly good in this dish. The salsa ranchera was also very flavorful and complemented the eggs and tortillas perfectly.
HOPE OLIVER UCHECHI
[email protected]These Benedict Rancheros were a hit with my family! The combination of flavors was unique and delicious, and the poached eggs were cooked perfectly. I'll definitely be making this recipe again.