Let’s get all cross-cultural, shall we? It was only after I made these that I realized… There’s a message here. This means something. Let me explain. Huevos Rancheros is a traditional Mexican breakfast, originally eaten by hard-laboring farmers as a midmorning meal. There are several claims as to the invention of Eggs Benedict, but it sounds like it was some banker/stockbroker/yacht owner type in New York, at least 100 years ago. And there are several competing claims to Eggs Benedict because that’s just what white people do–bicker about who got there first. (I am allowed to say that… Totally.)
But if Mexican farmers and New York bankers ever had the sense to hang out, we’d have this:
First, there’s sauce. We make ranchero sauce, because it’s the weekend and we have time to make sauce for a breakfast meal. It’s a leisurely luxury.
It starts like this.
Then becomes this. Sauteeing onions makes your home smell ridiculously good… It’s better than the fanciest of fancy candles. And I love candles, so I mean it.
Then finally, we get this. Bubbly and red like lava, but delicious.
We’re really rocking weekend mornings now. It’s time to make the Benedict part of this business. You can talk to yourself in an old-timey Eastern Seaboard accent… I didn’t, but only because it didn’t occur to me at the time.
Saute some delicious green chiles. I used one poblano (spicier) and one anaheim (milder), so choose accordingly.
Poaching eggs takes some practice. The most helpful method I’ve seen so far is this detailed how-to by Deb from Smitten Kitchen. It’ll look like a mess and you might feel like crying at first.
But! Never fear. Do you need details? I can totally go into egg-poaching details if you want.
Toast an English muffin, top with chile and egg. These would be fantastic as is, but…
Viva la salsa ranchera! Boom. You are a globe-trotting rockstar. Have some breakfast, won’t you?
Ranchero Green Chile “Benedicts”
(sauce recipe from Epicurious)
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped
1 large garlic clove, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 cups canned chicken broth
1 8-ounce can tomato sauce
1/4 cup chopped fresh cilantro
2 green chile peppers (such as poblano or anaheim)
1 tbsp olive oil
2 English muffins
To make sauce, melt butter in heavy large skillet over medium heat. Add next 6 ingredients and saute until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes.
Saute green chiles in olive oil, poach eggs until just set, and toast English muffins. Top muffin halves with chiles, egg and sauce. Sprinkle fresh cilantro on top.