Huevos “Ranch”eros — Meatless Monday by Maria Russo in Recipes, October 29th, 2012
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When you’ve run through your repertoire of supper staples and want to add something new to the mix of weeknight meals, try thinking beyond dinner recipes and incorporating breakfast favorites into your routine instead. Offering just as hearty a meal as more traditional dinners, eggs can be dressed up beyond their everyday scrambles and be turned into satisfying dishes in a flash.
In their recipe for Huevos “Ranch”eros (pictured above), Food Network Magazine takes humble fried eggs to the next delicious level by preparing a rich tomato-bean mixture to serve with them. The secret ingredient in this combination is the chipotles in adobo sauce — they pack a hefty punch of flavor, a bit of heat and plenty of traditional Southwestern taste. Serve the eggs atop a scoop of beans and finish with slices of creamy, cool avocado and a sprinkle of Cotija cheese. As a crispy-crunchy side dish, deep-fry a batch of corn tortillas and finish them with a dusting of dry ranch dressing mix.
If rich, runny egg yolks aren’t your style, cook up this Extra-Veggie Frittata from Food Network Magazine (pictured right). This 30-minute recipe is a go-to favorite when you want to clean out your refrigerator, as just about any combination of leftover veggies can be used. This eight-egg frittata boasts added bulk, thanks to cubes of bread and a decadent topping of grated cheddar cheese. Be sure to cook this frittata in an ovenproof skillet, since the pan will move from the stove to the broiler in just a few minutes.
For more easy eggcentricities, check out these 50 Egg Ideas from Food Network Magazine.