POINTS® Value: 2
Servings: 2
Preparation Time: 5 min
Cooking Time: 5 min
Level of Difficulty: Easy
Course: main meals
Huevos rancheros means eggs ranch-style or eggs country-style in Spanish. The dish traditionally was served at the large mid-morning breakfast, or almuerzo, on rural farms where workers had a much smaller meal at dawn. I make this lighter version with egg whites or Egg Beaters.
Can you just imagine some cowpoke clumping into the cookhouse and asking for his Huevos Rancheros with just whites? Sissy! Then again that guy needs the energy those fatty yokes provide; most of us don’t.
The salsa can be store bought or made ahead and refrigerated. I put mine in a pint-size mason jar and use it for other things.
Some good side for this, considering that it’s a light version, might include black beans (1), a slice of avocado or orange (1), turkey bacon or turkey or vegan sausage (2), and a small baby potato (1).
Ingredients
1/2 cup salsa, the chunkier, the better.
1 tsp chili powder, use it to taste
20 sprays cooking spray, as needed
2 Mission White corn tortillas
6 egg white(s), or 2/3 cup egg substitute
1/4 cup canned jalapeno peppers slices
Instructions
Put the salsa into a small micro-safe bowl and season it with chili powder to taste. Heat the salsa in the microwave.
Spray a non-stick pan with cooking spray. Put the pan over a medium high burner. Brown up the tortillas, about 30 seconds per side. Season with chili powder as they cook, if desired. Remove and keep warm.
Remove the pan from the burner and spray with cooking spray. Return to a medium burner. Add the egg whites and cook until done. Season with chili powder if desire.
Serve one tortilla per plate. Top with egg whites, then with salsa. Top with jalapeno slices if desired.
