Huevos Rancheros

Recipes courtesy of Fog Island Grille, 5 Amelia Drive, Nantucket.


  • 1 ½ – 2  cups rancheros sauce
  • 6  large flour tortillas
  • 2   tablespoons clarified butter
  • 12  fresh eggs
  • 8   ounces cheddar or Monterey jack cheese, grated
  • ½  cup scallions, finely chopped
  • ½   cup sour cream
  • ¾   cup guacamole
  • 6  cups spicy black beans
  • garnish each plate with a sprig of fresh cilantro

rancheros sauce


  1. Warm ranchero sauce in a saucepan over low heat. Heat the black beans over low heat and keep warm until ready to serve.
  2.  On a griddle or large sauté pan, cook the tortillas individually over medium heat until soft, but do not brown. Place each tortilla on an individual serving plate.
  3.  In a large sauté pan, heat the clarified butter and cook the eggs over low heat until the whites becomes opaque. Turn the eggs carefully with a spatula to cook the tops for a few seconds. Remove the fried eggs carefully and place 2 eggs on top of each heated tortilla.
  4.  Ladle 2 to 3 ounces of the warm ranchero sauce over the eggs and sprinkle with grated cheese. Place under a broiler until the cheese is melted.
  5. Portion a serving of black beans on each plate. Place a dollop of sour cream and guacamole next to the eggs and sprinkle with chopped scallions. Garnish each plate with cilantro and serve immediately.

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