Mouthwatering Tex-Mex Breakfast Fiesta: Gluten-Free Huevos Rancheros with Avocado Salsa Verde

Allergens

Eggs, Dairy (Queso Fresco)

Ingredients

• 8 large eggs
• 1/4 cup gluten
• free corn tortillas, cut into wedges
• 2 cups salsa verde (recipe below)
• 1 ripe avocado, thinly sliced
• 1/2 cup crumbled queso fresco
• Fresh cilantro leaves for garnish
• Salt and pepper to taste
• Olive oil Avocado Salsa Verde:
• 2 ripe avocados, diced
• 1 cup salsa verde (recipe below)
• Juice of 1 lime
• Salt and pepper to taste Salsa Verde:
• 4 cups tomatillos, husked and rinsed
• 1 medium white onion, chopped
• 2 jalapeños, seeded and chopped
• 3 cloves garlic
• 1/4 cup fresh cilantro leaves
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large, oven safe skillet, fry the gluten free corn tortillas until slightly crispy, then remove from heat.
3. In another skillet, heat a thin layer of olive oil over medium heat and crack 8 eggs into the pan, spacing them evenly. Season with salt and pepper. Cook to your desired level of doneness.
4. While the eggs are cooking, prepare the salsa verde by combining tomatillos, onion, jalapeños, garlic, cilantro, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
5. For avocado salsa verde, combine diced avocados, salsa verde, lime juice, salt, and pepper in a bowl and mix well.
6. To assemble the dish, place one fried tortilla on each plate and top with two eggs per person. Spoon the avocado salsa verde over the eggs and garnish with queso fresco crumbles and cilantro leaves. Serve immediately.

Chef’s Insight

For an extra touch of flavor, add a dash of smoked paprika to the salsa verde.

Notes

Make sure to use gluten-free corn tortillas and queso fresco for a completely gluten-free meal.