Todd and Mandy Dageford, owners of a 37 Performance Cruiser, "Tupelo Honey," impressed everyone at the Erickson Marine Formula owners rendezvous with the jazzy brunches they created in their cockpit each morning. Mandy whipped up hearty huevos rancheros dish on Sunday, with homemade salsa and sausages. These breakfast treats were such a big hit with the group that they inspired us to include some brunch ideas in the Formula Galley.
Be bold and spice up your brunch with a southwestern style dish that combines salsa and eggs! There are many variations of Huevos Rancheros, and this represents just one style of preparation.
- 1 dozen - Corn or small flour tortillas
- 1 16-ounce - Refried can pinto beans or refried black beans
- 12 ounces - Shredded cheese - cheddar, monterey jack, jalapeño, or your favorite flavor
- 3 cups - Salsa, your favorite brand or homemade
- 1 dozen - Eggs
- To taste - Sour cream
Warm the beans in the microwave. Cover to keep warm. Warm the salsa slightly in the microwave. Warm the tortillas in the microwave. Cover to keep warm. Prepare the eggs however you prefer: scrambled, poached, sunny-side up, using the microwave* or the more traditional frying pan.
While the eggs are cooking, begin to assemble the tortillas. Spread with a spoonful of the warm beans. Top with approximately one ounce of shredded cheese. Top with an egg and a spoonful of salsa. Serve immediately with extra salsa and sour cream on the side.
*Use a microwave egg cooker or check out the microwave recipes from the American Egg Board - www.aeb.org. Click onto the "eggcyclopedia" link.