Finding new healthy breakfast options that are quick, fresh, and packed with flavor is always a win in my book. This scrumptious Huevos Rancheros recipe is just that: simple to make, full of peak summer produce, and inspired by some of Mexico’s finest flavors.
Huevos Rancheros is a ranchman’s food, meant to fuel you through a hard day of cattle-herding and physical labor. Sometimes the demands of parenthood can feel just like this! These simple yet nutritious ingredients will keep you going throughout your day no matter what you do. Protein-rich black beans and fresh eggs, vibrant fresh produce full of vitamins, and olive oil and corn tortillas with healthy fats and carbohydrates are just the beginning. The Lancaster County Blue Eggs that feature in this recipe will not disappoint! With thick healthy shells and deep yellow-orange yolks, you know it can’t get much fresher than this. Lime zest and juice make for an intense pop of flavor atop your Huevos Rancheros that perfectly compliment the star of the dish: fresh, local Pennsylvania sweet corn, sautéed until golden with smoked paprika.
What American doesn’t enjoy a good breakfast? It’s the most important meal of the day, or so we’ve always heard. I love starting my morning with a hearty egg breakfast to keep me fueled for hours, but sometimes I succumb to the temptation to survive teaching until lunch on nothing but the squashed granola bar eaten on my commute. Who has time to cook a real meal in the morning before work or school? We’ll survive till lunchtime, right? But if we want to live healthy lives, we have to ask ourselves, how important is breakfast?
According to accredited dietitians, eating a good breakfast in the morning not only helps daily function, but may improve long-term health as well. Our morning routines either set us up for success or keep us stuck in perpetual habits that may even have negative effects. Before skipping tomorrow’s breakfast, consider how much better you would feel with a full tank and a clear brain. With a new school year starting up, make it a priority to send off your cattle – I mean kids – well-fed and ready for the day ahead – and while you’re at it, make yourself a plate as well.
Besides a few staple ingredients and the astounding Lancaster County Blue Eggs (found in our farm market), nearly all the ingredients you need to make this healthy vegetarian and gluten-free breakfast can be found in our CSA boxes. Weaver’s Orchard is proudly part of Community Supported Agriculture (CSA), an organization designed to connect families directly to farms in your area to source the freshest food and keep you and your families eating well. To learn more about supporting local farms through Weaver’s CSA, click here!
One more amazing part of this recipe is that it can easily be made ahead of time and it keeps in the fridge for days. Just budget enough time to toast some tortillas and fry an egg and you can spend your mornings before work relaxing and enjoying a healthy breakfast that supports your local farmers and keeps your whole herd fueled for a day of awesomeness. Give it a try; this Mexican-inspired recipe might just become your new morning staple.
Order your CSA box today!
PrintHuevos Rancheros with Fresh Local Corn
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4–5 servings 1x
- Category: Breakfast, Salsa, Vegetarian, Gluten-Free, Tomatoes, Recipes, Vegetarian
Ingredients
Ingredients
Ranchero Salsa
- 1 homegrown sweet onion
- 1 homegrown green bell pepper
- 2 homegrown jalapeño peppers
- 1 large homegrown tomato (or two medium tomatoes)
- 1 can black beans, drained
- Splash of red white vinegar
- Paprika, sea salt, pepper (to taste)
- Half of a small bunch of fresh cilantro
Pan-roasted Corn Topping
- 2 ears fresh Pennsylvania local corn
- Zest and juice from 1 lime
- Paprika, sea salt, pepper (to taste)
- Half of a small bunch of fresh cilantro
Final Ingredients
- 1 carton Lancaster County Blue Eggs (available fresh in our Market)
- 1 stack corn tortillas (about 12)
- Olive oil
- Additional lime and cilantro to garnish, optional
Instructions
- To make the salsa, first set a large stainless steel frying pan with a splash of oil to medium-high heat. Meanwhile, dice the onion, clean and chop the peppers, and roughly dice the tomato, adding each to the pan in succession. Crack fresh pepper and salt atop, and add about a teaspoon of paprika and a splash of red wine vinegar. Cook for 5 minutes or until onions are soft and translucent, and tomatoes cook down and are juicy. Then add the can of drained black beans, and a small handful of cilantro leaves cleaned from their stems. Add more seasoning to taste if desired before turning burner to a simmer for another 5 minutes or so.
- Set a second frying pan to medium-high heat with a splash of olive oil. Shuck and clean the ears of corn before cutting the kernels from the cobs. Wait until the pan is hot, but not smoking, before adding the cut corn along with salt, pepper and a generous dusting of paprika. As the corn sautées, zest the lime over the corn and then juice the lime into the pan, tossing the corn to coat. Add a few cilantro leaves. Sautée about 5 minutes or until golden brown, tossing occasionally to avoid burning.
- Set the corn topping to the side and using the same pan, add a little olive oil and toast corn tortillas until hot and crisp. After toasting the desired number of tortillas, set aside and lower the pan to medium (or preferred egg cooking temperature).
- Crack Lancaster County Blue Eggs onto oiled pan and cook any style.
- Assemble Huevos Rancheros starting with tortilla, then layer with hot salsa, egg, then corn topping, and finish with sprigs of fresh cilantro and a squeeze of lime juice.
Notes
Additional topping ideas include shredded cheddar, queso fresco and fresh avocado. Salsa and corn topping store well in fridge for days.
Keywords: Breakfast, Local Corn, Fresh Eggs, Mexican-Inspired