
Huevos Rancheros with Portobello

Heat ¼ cup oil in large sauté pan over medium heat.
Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened.
Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken.
Pulse in food processor a few times, until a chunky sauce forms.
Keep warm.
oil |
1/4 cup
|
chopped onion |
1/2 cup
|
garlic, minced |
4 cloves
|
jalapeños, seeded and diced |
2
|
medium tomatoes, diced |
6
|
Mexican oregano |
1 tsp.
|
cumin |
1 tsp.
|
Ancho chile, ground |
1 tsp.
|
kosher salt |
1 tsp.
|
Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper.
Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened. Keep warm.
Portobello mushroom caps (3-4 in.), stems removed |
12
|
Olive oil | |
Salt and pepper, to taste |
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.
Cook eggs until firm throughout, with no visible liquid egg remaining.
Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.
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.
eggs* (24 large), beaten |
2 lb., 10 oz.
|
olive oil | |
salt and pepper, to taste | |
avocados, diced |
3
|
cups corn tortilla strips, fried |
3
|
sour cream |
1 1/2 cups
|