Huevos Rancheros with Corn Tortilla Arrows

A classic Mexican dish reimagined into a lighter, more delicate version of itself.

Chef John Sedlar conceived this preparation as a lighter version of the traditional hearty Southwestern breakfast dish. You might use it as an appetizer for a lunch or dinner menu, or as part of a larger morning spread. Serving the huevos mixture in the egg shells takes a bit of fiddling, but is so worth it for the presentation’s wow factor. You might want to have a couple of extra eggs on hand, though, in case you break a shell while creating the egg “containers.” Pair brown-shelled eggs with white or yellow tortilla arrows, or white-shelled with a blue corn variation, if you like.

Ingredients

For the Tortillas Arrows:

3 corn tortillas
Vegetable oil for frying

Instructions

Cut each tortilla into 12 long slim triangular “arrowheads.” Heat ½ inch of oil in a large heavy skillet over high heat to 375 degrees on a deep-fry thermometer. Fry the tortilla triangles in several batches until crisp, about 2 minutes per batch. Drain them on paper towels and pat off any excess oil.

Ingredients

For the Scrambled Huevos Rancheros:

12 large or extra-large eggs
¼ cup half-and-half
Table salt to taste
2 tbsp unsalted butter
6 tbsp finely diced white onion
1 to 2 fresh jalapeños, roasted, peeled and diced fine (See note below)
½ red bell pepper, roasted, peeled and diced fine
4 oz creamy goat cheese, such as Montrachet

Ingredients

Use an egg cutter or a sharp small knife to cut off the top quarter of the narrow end of each egg. Empty the eggs into a bowl and carefully rinse out the shells. Whisk the eggs with half-and-half and a bit of salt.
Melt the butter in a saucepan over moderate heat. Sauté the onion in the butter until very lightly colored, about 1 minute. Lower the heat and add the beaten eggs and remaining ingredients. Cook over low heat, stirring frequently, for only about 3 minutes, until the eggs are just cooked through and still very creamy.
Carefully spoon a portion of the scrambled eggs into a shell, mounding the eggs slightly. Place the filled egg in an egg cup. Repeat with remaining eggs and shells. Stand 3 tortilla arrows around one side of the inside rim of each eggshell. Serve immediately.

Note: Roast the jalapeños in the same way as described for the New Mexico green chiles in the previous recipe.

Styling by Keith Recker / Photography by Gabriella Marks

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