Huevos Rancheros Scrambled Eggs. | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Huevos Rancheros Scrambled Eggs.
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Cuisine: American
Ingredients: Crunch Easter Flatback Egg; La Tortilla Factory Tortillas, Organic, Yellow Corn; Morton Iodized Salt & Black Pepper; Wholly Mini Classic Guacamole Snack Pack; SIGNATURE SELECTS Beans, Cannellini; SIGNATURE SELECTS Diced Tomatoes, Original; Organic Red Onion Bag; Organic Cilantro; Waterfront Bistro Juice, Concentrate, Lime; Morton Iodized Salt, 26 Ounce

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Huevos Rancheros Scrambled Eggs.

Serves 230 mins prep40 mins cook

Recipe reprinted with permission from Fresh by Donal Skehan. 

2 servings

What you need

4 pc egg

6 pc white corn tortillas

1 pc salt & pepper

1 pc guacamole

1 pc beans

1 ¼ cup diced tomatoes with green chilies

½ pc red onion

1 pc fresh cilantro

1 pc lime juice

1 pc salt

Instructionskeyboard_arrow_up


1 1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed.&nbsp;2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper.&nbsp;3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges.&nbsp;

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