This week’s cookbook review is over Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! with a recipe for Huevos Rancheros Tacos!
I love breakfast so much! It’s what I ask for on my birthday, and it’s something I look forward to on Christmas. If, for some reason, I was allowed endless ingredients for only one food category on a dessert island, it would be breakfast foods.
I am no stranger to eating breakfast for dinner. I have cracked an egg over a pizza before. I keep pancake mix in the cabinet primarily for when I need a quick weeknight meal or a late night snack for a crowd. I have an entire Pinterest board dedicated to savory waffles (a secret board, of course, because it’s getting embarrassingly obsessive).
When you’re not morning people, breakfast doesn’t often happen before 10 am or so. After 6 pm is even better!
I am LOVING this book! Lindsey Landis and Taylor Hackbarth came up with some very creative breakfast food spins. Cornflake-crusted chicken tenders, mini pesto quiches, lemon poppy seed thumbprint cookies, dessert pancakes. I didn’t have time to make everything I wanted to this week!
I always appreciate a cookbook that has a full page picture of every recipe, too.
I took one look at the huavos rancheros tacos recipe, and immediately added it to the meal plan this week. (It doesn’t hurt that my fridge was filled with eggs I found on sale for about 60 cents/dozen either.)
Seriously, chipotle peppers in adobo sauce, where have you been all my life? That little can of peppers is the real hero in the ranchero sauce!
These tacos were MESSY but in such a good way! If you’re not a fan of runny egg yoke, my husband, Adam, made some awesome cheddar garlic scrambled eggs to fill the rest of our tacos. I’ve included the recipe below!
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 largejalapeño, seeded and chopped
- 1 (15 oz) can fire-roasted tomatoes
- 1 chipotle pepper in adobo sauce + 1/2 tbsp sauce
- 1 tsp dried oregano
- 1 (15 oz) can of refried beans
- 8 soft corn tortillas
- 8 large eggs
Cheddar Garlic Scrambled Eggs:
- 2 tbsp milk
- 1/4 c cheddar cheese
- 1/4 tsp garlic salt
- Heat olive oil in medium saucepan, add onion, garlic, and jalapeño. Cook for 3 minutes over medium heat until beginning to soften. Stir in tomatoes with their juices, chipotle, adobo sauce, and oregano. Simmer for 20 minutes, stirring occasionally.
- While the sauce simmers, heat refried beans per package instructions, either on stovetop or in microwave.
- Use olive oil to grease a skillet or a griddle. Arrange a single layer of 3-4 corn tortillas and crisp over a medium heat 1-2 minutes on each side, or until the edges are browning.
- After sauce has simmered, blend in a food processor until smooth.
- Cook the eggs last. Sunny side up can be made four at a time in a covered skillet over a medium-high heat for 4 minutes (5 for firmer yokes). Scrambled eggs can be made all at once: crack eggs into skillet over medium-high heat, add milk, and stir constantly. Add cheese and garlic when eggs are almost firm.
- Spread beans on the tortillas and top with eggs and ranchero sauce. Enjoy!