Author: Susanne at Dish With Me
**Some links on dishwithme.com are affiliate links. I may receive a commission, at no extra cost to you, if you click on a link and make a purchase from a partner company. I will NEVER recommend anything that I don’t personally use or love.**Jump to Recipe
Sooo, this is Huevos Rancheros…my way. Typically huevos rancheros consists of various goodies like tortillas and beans topped with fried eggs. My huevos do not have tortillas or beans and the eggs are scrambled. And so super yummy! You seriously need to give them a try.
Some people make huevos vegetarian. Mine are carnivore style, utilizing, both, bacon and steak (if I have some on hand), and, sometimes, even ham. Not all three!
This dish is full of protein and extra hardy. It is perfect for breakfast, brunch and even dinner. I actually like breakfast items for dinner on occasion and this fits the bill.
HELPFUL HINTS FOR HUEVOS RANCHEROS
Let’s be real…homemade salsa is ALWAYS better than jarred salsa. That being said, sometimes we just don’t feel like taking that extra step, or we don’t have the ingredients on hand. That is when jarred salsa plays a role. Yes, even I keep a jar or two in my pantry for times such as this. Now, not any jarred salsa will do for me, because, honestly, some are just crap, in my opinion. Here are a few that I find acceptable and even tasty: Herdez, Mateo’s, and Taqueria style by Private selection (Kroger) and Kylito’s.
You can use yellow, white, or red onion, in addition to green (spring) onions. Always use green onions.
If you decide to use cashews, use them more as a topping instead of mixing them into the whole egg mixture. Doing it this way will prevent them from getting soggy and yuck if there are left overs.
Any variety of cheese you like can be used. I often use a Mexican blend, but, also, like Monterey Jack or mozzarella mixed in. Pepper Jack would be good choice, too.
I almost always make this when I have left over steak in the refrigerator. Sometimes, when I make steak for dinner, I’ll throw an extra one on so I ensure I will have left over, because this dish is truly something to look forward to. My Grilled Flank Steak is really, really good in this as well.
There is a debate with some people…some say you should use cream in scrambled eggs…while others say good ole H2O should be used. If you know me at all, you know my mindset is often, why choose? So, I use both. I mean, it makes sense, right? Cream to make the eggs creamier and water to lighten them up a bit. Creamy and light equals perfection!
- 6 eggs salted & peppered, a splash of cream & a splash of water added, whisked
- 1/2 teaspoon Kosher salt for the eggs
- 20 grinds freshly ground pepper for the eggs
- 3 Tablespoons heavy whipping cream for the eggs, this is approximate, I don't measure
- 3 Tablespoons water for the eggs, this is approximate, I don't measure
- 6 slices bacon cut into small pieces
- 1/2 small onion diced, whatever color you want, white, yellow or red
- left over steak or flank steak cut into bite sized pieces
- 3 green onions chopped
- 1/2-1 cup salsa homemade or jarred
- 1/2-1 cup Fiesta blend cheese
- 1 small palmful cashews optional, but it's good, you should try it!
- Crack eggs into a bowl, add salt, pepper, cream and water and mix with a whisk or fork. Set aside.
- In a pan on medium-high heat add diced bacon and cook until it is almost to desired level of doneness. I like mine kind of soft.
- Add the onions to the pan of bacon. Cook just until tender, about 3 minutes.
- Turn heat down to medium.
- Give the bowl of eggs a little stir and add them to the pan of bacon and onions.
- Stir constantly, moving the eggs around the pan.
- When eggs are ALMOST done, turn the heat off.
- Add the steak, green onions, salsa, cheese and cashews, if using. Stir to blend everything together.
- I typically don't even use a fork. I have a bowl of salsa and some tortilla chips and scoop it up on the chips.
- Enjoy, friends!