Exquisite Mexican Breakfast Huevos Rancheros Tower With Avocado Salsa

Allergens

Egg, Gluten (from corn tortillas)

Ingredients

• 4 large organic eggs
• 4 corn tortillas
• 1 ripe avocado
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 jalapeño pepper, finely chopped
• 1/4 cup cilantro, roughly chopped
• 1 lime, juiced
• Salt and pepper, to taste
• Olive oil, for cooking
• Optional: Cotija cheese, crumbled, for garnish

Instructions

1. Begin by preparing the avocado salsa. In a medium bowl, mash the avocado with a fork or potato masher until smooth. Add the cherry tomatoes, red onion, jalapeño pepper, and cilantro, then stir to combine. Season with salt, pepper, and lime juice to taste. Set aside.
2. In a large, non stick skillet, heat about 1/4 inch of olive oil over medium heat. Once the oil is shimmering, carefully slide one corn tortilla into the pan and cook until crispy and golden brown, approximately 30 seconds per side. Remove from the oil and place on a paper towel lined plate to drain excess oil. Repeat with the remaining three tortillas.
3. While the tortillas are frying, fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a separate ramekin or bowl, then carefully slide each egg into the simmering water. Cook for 2 4 minutes, depending on your desired yolk consistency, then remove with a slotted spoon and place on a clean kitchen towel to drain.
4. To assemble the dish, spread a generous layer of avocado salsa onto each crispy tortilla, then carefully place a poached egg atop each salsa covered tortilla. If desired, garnish with crumbled Cotija cheese.
5. Serve immediately and enjoy your luxurious Mexican breakfast experience!

Chef’s Insight

The key to perfect poached eggs is fresh, room-temperature water and consistent heat.

Notes

Feel free to add additional toppings, such as black beans or diced green chiles, to suit your tastes.