1st place contest winner: Crispy tortillas covered with refried beans, spicy salsa, and roasted peppers, all topped with a warm yolky egg.
This week, the Sunday Supper Family is delighted to welcome Davidson’s Safest Choice™ around the family table! As a mostly (wimpy) vegetarian, eggs are a key source of protein for me. For years eggs have been vilified, but more recent studies, and there are quite a few of them now, indicate we may have over-reacted. In fact, many researchers now state that you’re missing out on a powerhouse nutrient source if you shun eggs, and particularly egg yolks.
The problem of course was cholesterol and its effect on heart disease. But cholesterol is actually an important component of our cell membranes and influences hormone biology, among other functions. The human body manufactures its own cholesterol and tends to produce less when it’s ingested. As an important note, other health factors, like diabetes, can affect this, so it’s not a given for everyone. But for most people, eggs are a healthy choice and should not result in elevated blood cholesterol levels. Saturated fat, on the other hand, still appears to be a contributor to heart disease risk across the board. And egg yolks are low in saturated fat.
Let’s look at the benefits of eating eggs:
- Egg yolks are an outstanding low-calorie source of protein that, because of its amino acid mix, is highly bioavailable to support bone health and muscle mass.
- The yolks are packed with vitamins and nutrients like choline for brain development and function, Vitamin D for bones, and other nutrients to support the nervous system and reduce eye diseases like Macular Degeneration and Cataracts.
What’s interesting is that studies indicate that some of this powerhouse nutritional value is lost once you cook the yolk. Essentially once the yolk is broken and exposed to high heat, such as in scrambling eggs, the proteins and fat are damaged. So if you eat a lot of eggs like I do, it’s best to balance scrambled eggs with poached and sunny side up versions where the yolk is exposed to less heat. And to mitigate fears of Salmonella in less cooked or uncooked yolks, Davidson's are the gold standard for pasteurized eggs.
In fact, most eggs sold in cartons are not pasteurized, and the massive industry recall of 500 million eggs in August 2010 as a result of more than 1900 illnesses from Salmonella, added to consumer fears related to egg safety. So Davidson’s goes the extra mile by pasteurizing their eggs through an all-natural, gentle warm bath process to eliminate the risk of Salmonella without changing the nutrition or flavor package.
Davidson’s Safest Choice eggs are the perfect choice for sunny side up, poached, soft scrambled, omelets, Tiramisu, Caesar salad dressing, Hollandaise sauce, mousse, homemade mayonnaise, homemade ice cream...and licking the spoon when you bake. And their eggs are available cage free raised on Certified Humane farms.
For more information, a store locator guide, and for ongoing product updates and recipes, go to Davidson's Eggs website and follow them on social media sites. Here are the links:
Website: https://www.safeeggs.com/
Store Locator: https://www.safeeggs.com/store-locator
Facebook: https://www.facebook.com/SafeEggs
Twitter: https://twitter.com/safeeggs
Pinterest: https://www.pinterest.com/safeeggs
As for me, I love Huevos Rancheros for a healthy, satisfying dinner. Another great dish that features beans and eggs, that works for both breakfast and dinner, is this black-eyed peas and eggs dish. And this Mexican twist on shakshuka, Spicy Mexican Eggs.
So without further introduction, here’s my favorite Huevos Rancheros recipe.
Huevos Rancheros
Ingredients
Tomatillo-Avocado Salsa
- 1 pound tomatillos husked and coarsely chopped
- 1 Anaheim chile coarsely chopped including seeds
- 1 white onion coarsely chopped
- 1 ½ avocados
- 1 tablespoon chopped fresh mint
- 2 teaspoon minced garlic
- 1 teaspoon fresh lime juice
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
Refried Pinto Beans
- 1 tablespoon extra-virgin olive oil
- ¾ cup diced white onion
- 2 teaspoon minced garlic
- 2 cups cooked pinto beans
- ¼ teaspoon dried red pepper flakes + ¼ teaspoon
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ¾ teaspoon Kosher salt
- ¼ cup liquid either from cooking the beans, water, or vegetable broth + ¼ c
- 1 tablespoon lime juice
Final Dish
- 16 mini-sweet peppers
- 2 tablespoon extra-virgin olive oil divided
- 8 to rtillas flour or corn
- 2 tablespoon unsalted butter
- 8 large Davidson's Safest Choice eggs
- 1 ½ avocadoes
Instructions
Tomatillo-Avocado Salsa
- Combine all Salsa ingredients in the bowl of a food processor fitted with a metal blade and pulse until you have the consistency you prefer.
Refried Pinto Beans
- Heat the oil in a sauce pan over medium heat and add the onion and garlic. Sauté until softened, about 15 minutes. Add the remaining ingredients except the lime juice and cook until the bean are warmed, about 10 minutes.
- Use an immersion blender just enough to start to mash the beans. Alternative you can pour them into the bowl of a food processor fitted with a blade and pulse approximately 10 times.
- Stir in the lime juice and adjust for seasoning.
Final Dish
- Halve, lightly oil, and roast the mini peppers under the broiler on a baking sheet until softened and crisped around the edges.
- Brush the tortillas with oil and arrange on a baking sheet. Turn the oven from broil to 250˚F and slide the tortillas in to slightly crisp, about 10 minutes.
- Spread the tortillas with Refried Pinto Beans, followed by the Tomatillo-Avocado Salsa and roasted mini-peppers.
- Fry the eggs in a little butter and place on top of the tortillas and add a couple of slices of avocado on the side.
Choc Chip Uru
Rancheros for breakfast? I will take it this looks fantastic 😀
Cheers
Choc Chip Uru
Renee
Now this is a meal I could eat for breakfast, lunch, or dinner. Wow at the flavors! Love all the homemade components too.
MealDiva
Yes please! Your recipe is absolutely mouthwatering!
Alida
I love the tomatillo-avocado salsa...actually I just love everything about this dish. It looks incredible!
Nichole C
I'll take one to-go please 🙂 This looks so good!
Alice // Hip Foodie Mom
one of my fave dishes to enjoy for breakfast or brunch, love this!!! beautiful!
Betsy @ Desserts Required
Thank you for taking the time to explain the health benefits of eggs. Very interesting.
Love each component of your recipe. What a gorgeous and delicious breakfast and brunch option!
Katie
Huevos rancheros are seriously one of my favorite dishes for a breakfast or brunch! The flavor combination is so killer; yours looks fantastic!
Jennifer @ Peanut Butter and Peppers
YUM!! Your huevos rancheros is calling my name! Looks just amazing!
Dorothy at Shockingly Delicious
Yes, please, I want to eat the rainbow on that plate!
Deanna Samaan
Ohhh this looks so yummy!!!
Liz
What a gorgeous plate! Makes me yearn for a second breakfasts...scrumptious!!!
Courtney @ Neighborfood
Your egg looks absolutely perfect! There's nothing like a perfectly fried egg. I love heuvos rancheros but have never made it at home. Can't wait to try this!
apuginthekitchen
Next to eggs benedict this is one of my favorite foods. I won't say breakfast because I can eat it any time of day. Delicious and great to use safe eggs!!
Family Foodie
mmmm.... I am over here drooling over this beautiful recipe!
cheri
Hi Susan, love dishes like this, the salsa and refried beans sound divine. I have eggs a couple of nights a week for dinner on a veggie bowl. One of my favorites!
Cindys Recipes and Writings
I keep saying that I want to try tomatillos now I have a great reason!
Brianne @ Cupcakes & Kale Chips
Wow, eating runny eggs is GOOD for me! Yay! I'll have to make more dishes like your awesome Huevos Rancheros!
Shaina
That is one gorgeous plate of food. I love the flavors in your salsa!
Constance Smith
These look so yummy - love all the color in there!
Amy Kim (@kimchi_mom)
This looks incredible! Love the roasted mini peppers too!
Lori @ Foxes Love Lemons
Preach it, sister! Eggs are a huge part of my diet, especially because I eat many vegetarian meals. I don't know what I'd do without them, and I hate to hear nasty things about them 😉 I LOVE huevos rancheros, but I've never made a "real" version like this. I have a lazy-man's version I make in five minutes. It's quick....but it's nowhere near as tasty as I'm sure that this would be. I need to try your version, and I may never go back to my old way!
Hezzi-D
Oh wow! You did an amazing job making everything from scratch! I'd love to have this for breakfast tomorrow!
laurasmess
This looks absolutely delicious! Unfortunately we can't get Davidson's eggs over here in Australia but I will be trying your recipe nonetheless. That salsa sounds incredible... yumm!
Cathy
Hi Susan -- better late than never in commenting on your post -- the photo is drop dead gorgeous! I can't wait to try your take on this dish
Susan
So many interesting facts Susan! Also makes my yolk love even more a reason to keep eating those runny eggs! I'm loving that salsa on top of these Huevos!
mjskit
Can't say Huevos Rancheros in this house without having to make them! I love your tomatilla avocada salsa and I bet it is delicious with the eggs and beans. What a great dish!
Run DMT
This is one of my favorite dishes! I love that you make the salsa and the refried beans from scratch. Totally pinning this!
Terra
Love your version of one of my favorite recipes! The addition of avocado tomatillo salsa sounds awesome! Gorgeous, Hugs, Terra
Run DMT
Congratulations on your Davedson Safe Eggs winning recipe! It's a winner with me because I pinned it.