I recently had the opportunity to try Eggland's Best eggs through the Foodbuzz Tastemaker program and I remembered having seen a recipe for a healthy version of huevos rancheros in the new book Eat This Not That. {I just love that series of books-check them out sometime} So I thought, what a better way to experience Eggland's Best eggs, than to pair them up a healthier recipe for huevos rancheros!
Y'all already know how I feel about eggs to begin with, and in an effort to eat healthier in the new year, I have incorporated them into my diet for breakfast most days this month. Eggs really are a nutritional powerhouse, but the patented, vegetarian, all natural hen feed used by Eggland's Best, results in eggs that have a boost in the vitamins and nutrients we need to stay healthy. Compared to regular eggs, Eggland's Best eggs have 50% more Vitamin A, 4 times more Vitamin D, 75% more B12, 10% more riboflavin, 25% less saturated fat, and 3 times the levels of Omega 3 fatty acids. Even better, these eggs actually have a noticeable boost in flavor that I was very impressed with. They really are a tasty egg!
Admittedly, there are a few steps to this dish so it is a bit of a process. Mise en place as they say, so make sure you have everything ready to go before you start. It takes a little bit of coordination to get this all going and serve everything hot, but they are worth it and make them often enough and you'll get enough practice to be a pro at it. If you have plate chargers this is the place to use them. Otherwise, it helps to warm serving plates in the oven.
Traditional huevos rancheros cook the eggs in butter and soften the tortillas in a good bit of oil. For this recipe, you save yourself a bit of fat by using butter flavored, non-stick cooking spray instead of butter or oil for both the eggs and the corn tortillas. Of course, you can go full fat if you prefer!
Canned beans are a pantry staple in my house and I try to always keep some Northern beans, kidney beans, pinto beans and black beans on hand all the time. Unfortunately they are also notorious for being high in sodium, but, did you know that draining and rinsing canned beans gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those troublesome, gas-causing sugars too.
I used one egg per tortilla here, but you can also reduce the serving to one tortilla with either one or two eggs on each instead. Enjoy!
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Healthier Huevos Rancheros
From the Kitchen of Deep South Dish
1 can of black beans, drained and rinsed
Dash of ground cumin
Juice of one lime, divided
1 (10 ounce) can of Rotel tomatoes, drained
1/2 cup of onion, chopped
1 clove of garlic, minced
1 tablespoon of chopped jalapeno
2 tablespoons of chopped fresh cilantro or parsley
8 eggs
8 corn tortillas
Kosher salt and freshly cracked black pepper
Extra cilantro or parsley, for garnish
Lime wedges, optional
Preheat oven to the lowest setting. You'll be using this to warm the plates and keep the tortillas warm.
In a small bowl, combine the drained beans, cumin and half of the lime juice. Season with a bit of pepper. Mash up the beans with a fork as much as you like and set aside.
In another slightly larger bowl, combine the drained Rotel tomatoes, onion, garlic, jalapeno and the other half of the lime juice; set aside.
You'll need two large skillets, at least one non-stick with a lid. Spray the non-stick skillet with butter-flavored cooking spray and cook at just slightly over the medium setting. Break the eggs into the skillet and cook until they begin to set, about a minute, then cover the skillet and turn down to low. Keep an eye on them because you want the whites to be cooked but the yolks to be runny, unless of course you prefer you yolk to be cooked through.
Spray the other skillet with the butter-flavored spray and place over medium high heat. Doing one or two tortillas at a time, cook until warmed through about 30 seconds. Spray the top with the butter-flavored spray and turn to toast the other side, about 30 seconds longer. Transfer to a plate and cover to keep warm.
Meanwhile, microwave the tomato mixture on high for about 1 minute, or until hot, stirring halfway through. Remove and cover to keep warm. Repeat with the bean mixture.
When ready to assemble, remove the tortillas and the warm plate, and place two to each plate, spread the warm bean mixture on top. Top each with one egg. Stir the cilantro or parsley into the tomato mixture, spoon a bit of the warm tomato mixture on top of each egg.
Sprinkle with additional cilantro or parsley, if desired, and serve immediately, while hot, with a wedge of lime on the side, if desired.
Source: http://www.deepsouthdish.com/
Disclosure: As part of the Foodbuzz Tastemaker Program, I received a coupon for a free carton of Eggland's Best eggs.
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