Huevos rancheros. Sort of. With spinach. (As corrected.)
Posted on 10-15-09 · Bread & breakfast, Daddy cooks!, I love eggs! Tags: ham, spinach, tortillas
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What are huevos rancheros? The English translation is eggs ranch-style. The traditional way of serving huevos rancheros is by combining eggs with tomato salsa. Are they still huevos rancheros if there is no tomato salsa? The name itself does not mention the salsa but tradition says otherwise. This version has no salsa, is mildly spicy and reminiscent of Continental breakfasts that combine egg, cured meat and bread.
It might upset the Mexicans that the classic huevos rancheros have been bastardized — but not badly. Really. Because this tortilla, egg, ham, spinach and cheese treat is truly great. And it’s not the first time that huevos rancheros have been given an outrageous twist — the Americans have been doing it for ages. This version was inspired by Curtis Stone and it was Speedy who did the cooking.
Serves 4.
Ingredients:
4 cloves of garlic, crushed and minced
2 mild chilis (like picante), sliced
2 tbsps. of olive oil, plus more for frying the eggs
a large bunch of fresh spinach
8 flour tortillas
8 eggs
8 slices of ham
grated cheese (as much as you like)
Preheat the oven to 375oF.
Saute the garlic and chilis in olive oil.
Add the spinach. Cook, stirring, until the spinach wilts, about two minutes.
Place the sauteed spinach (garlic and chilis too) in a colander and press down with a spoon to remove excess water. Cool.
Grate the cheese.
Add more olive oil to the pan. Fry the eggs, sunny side up, just until the whites are set. DO NOT FRY TO A CRISP because you’ll cook them some more in the oven later.
Warm the tortillas in the oven for about a minute. DO NOT allow the edges to brown because, like the eggs, they”™ll get cooked some more after assembly.
Lay a slice of ham on each tortilla. Top with a tablespoonful or two or spinach.
Carefully slide an egg over the spinach.
Sprinkle the top of each egg with grated cheese.
Pop in the oven and broil until the cheese melts and the tortillas are crisp, about two minutes. Serve hot.
View the step-by-step version of the recipe by clicking on the thumbnails below.
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oh wow, i’ll try this for a change. sawa na sa wrap around tortillas. what kind of cheese do you prefer to use for this ms. cons? mozarella kaya or pwede din kaya ang cheddar? lagyan ko rin kaya ito ng homemade tomato sauce nyo ms cons..oohhh.. i’ll try this tomorrow, gotta buy spinach first. mind if i ask you ms cons where did you buy your cheese grater? it’s nice kasi may lalagyan na sa ilalim. at saka ang ang ganda ng hands ng nga ggrate..kay alex ba yon or sam or was it yours ms cons..i love pretty hands po kasi.=) thanks for the recipe =)
We used Monterey Jack, if I remember correctly but any kind of cheese will be great for these.
Hello! your blog is great! I get inspiration from it whenever I’m thinking of what to cook for dinner. THank you so much. I also check feastasia regularly.
anyway, my question is, what brand of ham is that? i want real ham and not those processed ones i often find in the supermarket. and do you know where can i get ham bones for soup stock?
Che
Ham bones: Majestic sells them by the kilo. Outlets I know of: Cherry, Rustan’s, Shoppersville (Katipunan) and Unimart.
The ham in the photo is from Santi’s.
yum! this looks really good. btw, i love curtis stone, i wish I could take him home with me and have him cook me dinner. that would be lovely
He’s on the list of the world’s most eligible bachelors, I hear.
Hi Connie. You’re a very innovative cook, I love your website and have often found a lot of inspiration in my own home cooking attempts. May I just make a correction: it is called “huevos rancheros” (no R), as “huevos” mean eggs in Spanish.
Oh LOL thanks. My Spanish is THAT bad.
Let me correct the title.