Serves 4
198 cal · 30 min
Huevos Rancheros with Fresh Salsa
Recipe GLPRa7305f3b7771cd
A vibrant and satisfying breakfast featuring crispy baked corn tortillas topped with a combination of egg whites and whole eggs, melted cheddar cheese, and zesty fresh salsa. This lighter version of the classic Mexican dish is both nutritious and delicious.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 corn tortillas (6 inch)
1/2 tablespoon vegetable oil
non-stick cooking spray
4 egg whites (medium)
4 eggs (medium)
1/8 teaspoon ground black pepper
1/4 cup reduced-fat shredded cheddar cheese
1 cup fresh salsa
Directions
Wash your hands thoroughly with soap and warm water before starting.
Preheat your oven to 450°F.
Lightly brush both sides of each corn tortilla with vegetable oil.
Arrange the oiled tortillas on a baking sheet in a single layer.
Bake the tortillas for 5 to 10 minutes until the edges become crispy and the surface begins to brown, then remove from the oven and set aside.
Spray a large skillet with non-stick cooking spray and place it over medium heat.
Pour all 4 egg whites into the skillet. After about 30 seconds, carefully crack each whole egg over the egg whites, keeping them separate to create 4 distinct servings.
Cook the eggs for 2 to 3 minutes, then carefully flip and cook the other side for another 2 to 3 minutes, until the whites are set and the yolks reach your desired doneness. Season with black pepper.
Place one cooked egg onto the center of each warm tortilla.
Sprinkle 1 tablespoon of shredded cheddar cheese over each egg, then place the plated tortillas under the broiler for approximately 2 minutes until the cheese is completely melted.
Remove from the broiler and spoon fresh salsa around the edge of each tortilla. Serve immediately.
