Huevos Rancheros with Portobello

Ingredients and Directions

Ranchero Sauce

Directions

1. Heat ¼ cup oil in large sauté pan over medium heat.

2. Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened.

3. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken.

4. Pulse in food processor a few times, until a chunky sauce forms.

5. Keep warm.

Ingredients

• 1/4 cup oil
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 2 jalapeños, seeded and diced
• 6 medium tomatoes, diced
• 1 tsp. Mexican oregano
• 1 tsp. cumin
• 1 tsp. Ancho chile, ground
• 1 tsp. kosher salt

Portobello Mushrooms

Directions

1. Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper.

2. Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened. Keep warm.

Ingredients

• 12 Portobello mushroom caps (3-4 in.), stems removed
• Olive oil
• Salt and pepper, to taste

Assembly

Directions

1. Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan.

2. Cook eggs until firm throughout, with no visible liquid egg remaining.

3. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.

4. Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.

   NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

   *If using frozen or liquid whole egg product.

Ingredients

• 2 lb., 10 oz. eggs* (24 large), beaten
• olive oil
• salt and pepper, to taste
• 3 avocados, diced
• 3 cups corn tortilla strips, fried
• 1 1/2 cups sour cream