Huevos Rancheros Toast

Thank you to the National Frozen & Refrigerated Foods Association (NFRA) for making this post possible. All comments, opinions and my love for exploring new cultures, tastes, and flavor combinations are my own!

The popularity of Huevos Rancheros has spread far and wide for good reason. They are both at once dependably delicious and delightfully diverse. You can create infinite variations just by changing your salsa recipe, but they all still satisfy.

Here is one delicious variation of Huevos Rancheros, which are traditionally served on top of corn tortillas. In this version, I thought it would be wonderful to layer the traditional flavors, like ham, refried beans, a sunny side up egg, spicy smoked chipotle salsa, and cheese, on top of crunchy Texas Toast, perfect for brunch because of it's quick and convenient quality crunch. I also thought it would be a great way to celebrate this National Frozen Foods Month.

For this recipe I used Pepperidge Farm® Garlic Texas Toast, since we love garlic so much at our house and the prep work is already done for you. Pepperidge Farm® also has a variety of Texas Toast flavor options with cheeses that would work well, too. Here is how I assembled mine.

Makes 8 toasts

Ingredients

For the toast

1-(11.25 oz) box Pepperidge Farm® Garlic Texas Toast
1 1/2 cups refried beans
8 slices cooked ham or Canadian bacon
6-8 teaspoons olive oil
8 eggs
1 cup Mexican cheese mix

For the salsa

4 roma tomatoes
1-1 inch wide slice of white onion
2 chipotle chiles in adobo + 1 tablespoon adobo
1 garlic clove
1/2 teaspoon salt
10 fresh cilantro sprigs

Pre-heat oven at 425 degrees F.

Here is a tip on a trick for how to make an exceptionally tasty, smoky salsa. Roast the tomatoes and onion on top of a hot comal or cast iron pan.

Then, place roasted tomatoes -without peeling them because you want to keep that charred skin and all its flavor- roasted onion, chipotle peppers, adobo, garlic, salt and cilantro in the blender and mix well. Set aside.

Tip: Make one or two additional hot and spicy salsas and let your guests or family decide which one they would like on top. A few options: green salsa, habanero salsa, chunky red salsa or avocado salsa.

Pop the Pepperidge Farm® Texas Toast frozen bread slices right out of the freezer and place them down flat on an ungreased oven tray. Bake according to the instructions on the package, approx. 5 minutes, turning it over after 3 minutes for browning on both sides.

While the bread is baking, warm up the beans and set the rest of the ingredients nearby. Another trick: if you would like to add an extra layer of flavor, try smashing a small chipotle pepper into the refried beans when you are heating them up.

Pour olive oil in a non-stick pan and cook one sunny side up egg to desired consistency for each piece of toast.

Remove bread from oven. Cover slices with a layer of refried beans, then a layer of Canadian bacon or ham.

Place the egg on top of the Canadian bacon or ham, cover with salsa, cheese and salt and pepper to taste.

Buen Provecho!

Looks yummy, doesn't it? My boys love it!

For more meal inspiration, check out the NFRA over at www.EasyHomeMeals.com and our “Cool Food Panel” board on Pinterest.

Enjoy!

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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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