My wife’s birthday was yesterday, so for breakfast today I made us huevos rancheros omelets. I’m paying the price now, but they were good and it really surprised her and made her happy because she likes huevos rancheros.
Recipe is from Cuisine at Home magazine's June 2010 issue. The full recipe set out here makes four. I more or less halved it (didn’t measure the amount of beans, sausage, or cilantro—I used two Jimmy Dean sausage patties, cut up, for each omelet).
For the fillings:
8 oz pork breakfast sausage (or you could use chorizo)
1 cup shredded pepper jack cheese, divided
For the sauce:
2 cups purchased salsa (I used medium)
1 can (15.5 oz) black beans, drained and rinsed
1/4 cup chopped fresh cilantro
For the omelets:
12 eggs, divided
4 tbsp sour cream, divided
Additional sour cream and cilantro for garnish
1) Brown the sausage; transfer to a plate lined with paper towel and set aside.
2) Heat the salsa in a saucepan over medium until warm. Stir in beans and cilantro; keep warm over low heat.
3) Whisk together 3 eggs and 1 tbsp sour cream for the first omelet. Cook the omelet using some of the sausage and cilantro as fillings. Transfer to a plate and keep warm while repeating the process for the other omelet(s) (I put it in the toaster oven at 160°).
4) To serve, spoon some sauce on serving plate, top with omelet, and garnish with a dollop of sour cream and some more cilantro.
