Monday, May 9, 2011


Breakfast for Dinner? What genius thought this one up? Surely it must have been some hung-over college student who, after a long night of tequila shots and Irish car bombs, had the inexplicable craving for bacon, eggs and hashbrowns.

No matter who this gastronomical giant was, we're all better off knowing we can trade prok chops for pancakes and not feel guilty about diverting from the norm.

Our favorite brinner recipe is below:

Huevos Rancheros

2 eggs
2 strips of bacon
2 corn tortillas
1/2 tin of pinto beans
2 tbsp of salsa fresca
1 tbsp guacamole
1/4 cup of finely shreaded cheddar cheese

  • Start off by frying the corn tortillas in 1/4 inch of hot oil until they crisp up.
  • Pull the tortillas from the oil and let drain on a paper towel. Once drained salt them and place them at the bottom of the plate.
  • Heat the pinto beans in a pan and layer the pintos over the tortillas.
  • Bake 2-3 strips of bacon until crispy and sprinkle bacon bits over the top of the pintos.
  • Cook the eggs over-easy and layer them atop the bacon and pintos.
  • Add the cheese over the hot eggs.
  • Scoop the salsa fresa, guacamole and the sour cream on top or on the side
  • Garnish with a sprig of cilantro or avocado slices and enjoy!

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