• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Huevos Rancheros with a Poblano Cream Sauce

    This breakfast staple gets a new lease on life this Easter – a delicious poblano cream sauce that makes it holiday-approved! Share the love and make these Huevos Rancheros with a Poblano Cream Sauce for your family and friends!


    Ingredients
    1
    medium onion, chopped
    3
    garlic cloves, chopped
    2
    tablespoons
    extra virgin olive oil
    1
    poblano pepper, deseeded and chopped
    1/2
    cup
    water
    1/2
    cup
    heavy cream
    1/4
    cup
    cilantro
    4
    corn tortillas
    4
    extra large eggs
    *
    Salt and Pepper
    Directions
    In a large frying pan, sauté the onions and garlic in 1 tablespoon of oil until soft.
    Add the poblano pepper and water and reduce completely, or until the pepper is cooked through.
    Toss ingredients into a blender, add the cream and cilantro, and puree until smooth.
    Place back in the pan, season, and simmer for 5 minutes.
    Heat the tortillas in a dry frying pan and keep warm in a tea towel.
    In the same frying pan, cook the eggs in 1 tablespoon of oil. Season with salt and pepper.
    Put the fried egg on top of a tortilla and smother with the poblano cream sauce. 

    The base number of servings for this recipe is 4
    OK

    Write a Review