Huevos rancheros breakfast cups with salsa verde is a modern twist on the traditional Mexican dish of fried eggs on corn tortillas with refried beans and a light tomato-chili sauce. It’s The Husbands favorite Sunday brunch meal and in Texas you can find it at almost every restaurant except here the common tex-mex version is served with red enchilada sauce. This version is a simple and fun take on this delicious dish that would be fast and perfect for any brunch party or just to pump up your typical breakfast. Ok…enough talk I’m getting hungry.

Huevos Rancheros Breakfast Cup with Salsa Verde for 1 easily multiplied

• 1 uncooked flour tortilla, burrito size*
• 2 Tbs refried beans
• 1 egg
• pinch salt and ground pepper
• 1 Tbs grated cheddar or monterey jack cheese
• 3 Tbs salsa verde**

Sprinkle with a pinch of salt and a pinch of fresh ground pepper. Top with cheese and place in the oven. Bake in the oven until the whites are cooked. Bake for 12 minutes for a runny yolk (15 to 18 minutes for a hard yolk).

Plate with salsa verde and garnish with cilantro if you wish.

Since the tortilla is not cooked prior to baking it fluffs up as it were fried and makes a light crispy basket for the delicious salty beans, egg and tangy salsa verde. Traditionally, huevos rancheros is served with a runny yolk and I love a runny yolk but I got distracted for this shot by a large white dog chasing a very fat cat through my kitchen and let the egg over cook for my tastes. Oh well, it was just as wonderful.

Check out this kid-friendly tortilla breakfast cup post using the same technique and get the whole family involved. Have a great weekend!