Description
Try this Huevos Rancheros Breakfast Sandwich for a delicious twist on breakfast with fried eggs, salsa, and melted cheese on toasted bread!
Ingredients
Scale
- For the salsa:
- 2 ripe tomatoes, diced
- 1 small onion, finely chopped
- 1–2 jalapeño peppers, seeded and chopped (adjust for heat)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- For the sandwich:
- 2 large eggs
- 4 slices of bread (your choice of white, whole wheat, or sourdough)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 tablespoon butter or olive oil (for frying)
- 1 avocado, sliced (optional)
- 1/4 cup black beans (optional)
- Sour cream or Greek yogurt (optional)
Instructions
- Prepare the Salsa: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes. Add the diced tomatoes, jalapeños, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices. Set the salsa aside.
- Toast the Bread: While the salsa is cooking, toast the bread slices to your desired crispness using a toaster or griddle.
- Fry the Eggs: In the same skillet used for the salsa, melt butter or heat olive oil over medium heat. Crack the eggs into the pan and cook to your desired doneness—sunny side up or over-easy is ideal for a runny yolk. Season with salt and pepper.
- Assemble the Sandwich: Place one slice of toasted bread on each plate. Spread a generous amount of salsa on top of the bread. Add a fried egg on top of the salsa. Sprinkle with cheese and let it melt slightly. If desired, add sliced avocado and black beans on top for extra flavor.
- Serve: Top with the second slice of bread, and garnish with chopped cilantro. Serve immediately with a side of sour cream or Greek yogurt for dipping.