I’m a big fan of huevos rancheros. Not so much of eggs benedict. So, when I first saw this recipe I was skeptical about wasting my ranchero sauce on poached eggs. But, in the end, the lure of corn muffins topped with black beans and ranchero sauce won out. Now we’ll find out if I really don’t like poached eggs or my eggs have been begging to be slathered in ranchero all this time.
Adapted from Benedict Rancheros.
1 jalapeño pepper
1/4 C diced olives (I actually used Hot olive mixed in place of the jalapeño and olives)
1 tsp. olive oil
1 clove garlic, chopped
1 7 oz can green chiles
1/2 teaspoon ground cumin or taco seasoning
1 C canned crushed tomatoes in their juices
1/2 cup water, plus more as needed
Kosher or sea salt
Freshly cracked black pepper
1 Tbsp. finely chopped fresh cilantro leaves
1/4 C refried or mashed cooked black beans
2 corn muffins or squares of cornbread
Remove the stem from the jalapeño and cut in half lengthwise. Scrape out and reserve the seeds, then finely chop the flesh.
Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the olives, garlic, poblano, jalapeño flesh, and cumin and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the tomatoes and water and bring to a boil. Decrease the heat to low and let the mixture gently simmer until it has thickened to a sauce-like consistency, 5 to 10 minutes.
Meanwhile, poach the eggs, keeping them warm by transferring them once they’re poached properly to a bowl of 120˚F water.
Taste the sauce and add more water, if desired. Season with salt and pepper. If it’s not spicy enough, add some of the reserved jalapeño seeds until you reach the desired level of heat. Refrigerate or freeze half of the sauce for another use. Stir the cilantro into the remaining sauce, cover, and remove from the heat.
Heat beans and mash, if necessary.
Cut off the domed top of the corn muffins, toast the muffins under the broiler or in a toaster oven until golden brown on the cut side.
Transfer the muffins to a plate, cut side up. Spread half the beans on top of each muffin; top with a poached egg and the ranchero sauce. Crumble the reserved muffin top over the sauce, and eat.
Note: This recipe makes twice as much sauce as you need. Before adding the cilantro, refrigerate half of it in an airtight container for up to 1 week or freeze for several months, and use the extra sauce for more Benedict Rancheros another time, on quesadillas or nachos, or whisked with oil and vinegar for a salad dressing.
Uh, seriously? Someone’s been hiding these good poached eggs from me all my life? What the heck? I really don’t normally like my eggs with the yoke in any way different than the white (scrambled is King), but this is REALLY good. I love the flavor combination. It beats huevos rancheros and eggs benedict in my book. Excellent.
What’s your favorite morphed recipe?
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