Huevos Rancheros with Portobello

Yield: 12 servings

Ingredients for Ranchero Sauce

  • 1/4 cup oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 6 medium tomatoes, diced
  • 1 tsp. Mexican oregano
  • 1 tsp. cumin
  • 1 tsp. Ancho chile, ground
  • 1 tsp. kosher salt

Directions for Ranchero Sauce

  1. Heat ¼ cup oil in large sauté pan over medium heat.
  2. Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened.
  3. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken.
  4. Pulse in food processor a few times, until a chunky sauce forms.
  5. Keep warm.

Portobello Mushrooms

  • 12 Portobello mushroom caps (3-4 in.), stems removed
  • Olive oil
  • Salt and pepper, to taste

Mushroom Preparation

  1. Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper.
  2. Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened. Keep warm.

Remaining Ingredients

  • 2 lb., 10 oz. eggs* (24 large), beaten
  • olive oil
  • salt and pepper, to taste
  • 3 avocados, diced
  • 3 cups corn tortilla strips, fried
  • 1 1/2 cups sour cream

*If using frozen or liquid whole egg product.

Assembly Instructions

  1. Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan.
  2. Cook eggs until firm throughout, with no visible liquid egg remaining.
  3. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.
  4. Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


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