Scrambled, baked or sunny-side up, fresh eggs make mornings happy. Here, Field Editors take a crack at breakfasts worth crowing about.
Chorizo & Eggs Ranchero
For a big Mexi-style breakfast, my family does huevos rancheros with chorizo. Add refried beans and cheddar, and serve everything in crispy homemade tortilla bowls. —Paul Williams, Fort Mohave, AZ
Prep: 25 min. + cooling
Cook: 10 min.
Makes: 2 servings
2 flour tortillas (8 in.) Cooking spray
3/4 cup refried beans
4 oz. fresh chorizo
4 large eggs, lightly beaten
1/2 cup salsa
1/4 cup shredded cheddar cheese
1. Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 11/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely.
2. Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl.
3. In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half into each tortilla bowl. Wipe out skillet. Add the eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute.
4. Spoon egg mixture over beans; top with the salsa. Sprinkle with cheese.
Bu hikaye Taste of Home dergisinin September- October 2016 sayısından alınmıştır.
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Bu hikaye Taste of Home dergisinin September- October 2016 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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