 The Ranch, But…..   The beauty of living in Oklahoma is all of the different kinds of foods found across the state. Meals are impacted by the influences of the early pioneer and by the German influence and the Polish influence and the Swedish influence and the Italian influence and the Native American influence and, of course, the Mexican influence. No matter, where you go in the state, depending on the early settlers’ cultural background of the area , the foods are sensational and different. When talking restaurant foods influenced by the Latino culture we have Mexican, Tex/Mex, New Mexico/Mex and American/Mex but “At Home Mex” is a favorite at our home! And since breakfast is our favorite meal, I think that I need to share my own version of Ranch Style Eggs, also known as Huevos Rancheros. They are gooey, cheesy, luscious eggs that will start your day off with a bang or can make you a hit at a potluck brunch with friends. Since our tomatoes are still producing, I use my fresh tomatoes. However, you can use canned tomatoes and they are just as good. The recipe makes three eggs but you can double or triple the recipe into a larger casserole dish and do just fine. Ingredients:
 Saute onions in 1 tbsp olive oil with 1 tbsp melted butter until onions are just clear. Add green peppers and saute.  Add either diced fresh tomatoes  or add canned tomatoes. Stir and simmer.  Add soda and stir. A foam will form and just stir it down. The purpose of the soda is to cut the acid and any bitterness of the tomatoes. Add all of the spices and stir. Cook down until thick – about 20 minutes.  While the tomatoes are simmering, brush tortillas on both sides with olive oil and place into a casserole dish, overlapping to fit.  Evenly distribute the tomato mixture around the tortillas, leaving a well in the center of each tortilla. Make sure that the tomatoes form a circular barrier for the eggs that you will be adding.  Break eggs, one at a time and gently into the center of each tomato well.  Cover the eggs and tomatoes with cheese. I am using crumbled cheese here, but you can use sliced or shredded cheese as well. Bake in a 400º oven for 10 to 20 minutes, depending on how firm you like your eggs. Serve hot with sausage, bacon or ham.  |
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Posts Tagged ‘Corn Tortilla’
Ranch Style Eggs
Monday, August 14th, 2017
Ham and Egg Tostadas
Tuesday, July 21st, 2015
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Last week, I shared with you the fact that, though one can think that one has all things under control, the reality usually rears its ugly head and one finds out that one has NOTHING under control! My dad used to tell about a professor at the University of Kentucky, back in the 1950s, who used to quip that as soon as you think you have control over anything, just take a big rock, hold it over your foot, drop it and then WILL it to stop. That will cure you of that illusion. BUT….I also have been taught to make lemonade out of lemons, or in this case, ham and egg tostadas out of ham that I didn’t get to serve! We love these breakfast yummies and the ham that I had to can after the disaster at our son’s rehearsal dinner has come in really handy! They are wonderful for a brunch as well and look so pretty on the plate.  Home canned ham is wonderful for this breakfast treat, but you can used any kind of ham you like. It just needs to be shredded or chopped. Toss 1/2 cup of ham, per person, into a hot skillet that has been wiped or sprayed with a little olive oil and toss until thoroughly heated. Remove ham to a bowl or plate and place in a slightly warmed oven.  Ingredients:  Add a tbsp. of butter and a tbsp. of olive oil to the skillet and heat until butter is melted.  Prepare one corn tortilla per person and place into hot oil for about 30 seconds. Quickly flip and allow to cook until puffy places start appearing. Pick up with tongs and transfer to a paper towel and pat to remove excess oil. Repeat until all tortillas are cooked. You want the tortillas to be tender, not crispy. Add more oil and butter as needed. Stack on a plate and place into the warmed oven as well.  In a bowl, add one to two eggs per person with 1 tbsp. of milk per egg. Add a dash of salt and pepper and whisk until well-scrambled. In the skillet that is still hot and has the remaining oil and butter in it, add eggs and stir to cook. When about half-cooked, add onions and green peppers. Continue stirring and tossing to scramble the eggs.  On each plate, place one tortilla in the center and top with 1/2 cup of ham. Add eggs, onions and green peppers on top of the ham. Sprinkle shredded cheddar or Monterey jack cheese over the surface of the eggs. If the cheese doesn’t melt right away, microwave for a few seconds to melt it. Add freshly chopped tomatoes and picante sauce. Garnish with fresh cilantro and sour cream or guacamole if desired. |
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