Sat, 30 April 2016
Chef Patrick Ryan from the Firehouse Bakery in Delgany does his take on Huevos Rancheros
This is Patrick's take on the classic Mexican breakfast Huevos rancheros. Toasted sourdough bread spread with refried beans, topped with tomato, chilli and chorizo sauce served with a fried egg, diced avocado, fresh coriander, sour cream and lime. This is the prefect weekend breakfast, ideal to serve when you have a few mates round or if your trying to shake off a hangover from the night before.
Serves 4
Ingredients:
Tomato, chilli and chorizo sauce
1 onion, peeled and finely diced
2 cloves garlic, finely chopped
1 red pepper, diced
1 red chilli, deseeded and finely chopped
100g fresh chorizo
1 tin of chopped tomatoes
Bunch of fresh coriander, finely chopped
Salt and pepper to season
For the Huevos Rancheros you will need:
4 slices of sourdough bread
1 tin of refried beans
1 ready to eat ripe avocado
1 lime
Salt and pepper to season
Fresh coriander
1 egg per person
50g sour cream
Method:
1. Place a medium size saucepan onto a high heat. Add a generous glug of oil.
2. Add the onion, red pepper, garlic and chilli to the saucepan and cook for 5 minutes until soft.
3. Add the diced chorizo to the saucepan, season with salt and pepper. Add the tin of chopped tomatoes and cook for a further 5 minutes.
4. Finish the sauce with freshly chopped coriander.
5. Warm the refried beans in a small saucepan on a medium heat.
6. Toast each slice of sourdough bread.
7. Dice the avocado and season with salt and pepper and the juice of half a lime.
8. Spread a slice of toasted sourdough bread with refried beans, top the toasted bread with a generous spoonful of the tomato chilli and chorizo sauce. Top with a fried egg.
9. Finish with the diced avocado and fresh coriander. Serve with a lime wedge, sour cream and for an added optional kick, a bottle of tobacco
