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Huevos Rancheros!

Updated: May 25, 2021

I was inspired to make this amazing dish after visiting the restaurant Screen Door in Portland, OR. It's super easy to put together but looks professional and tastes great! The hardest part is making the Cilantro Cream, which just requires a blender, but really elevates the dish to the next level.

This recipe is for 1 dish, so just multiply the quantities by the number of guests to get the right amounts.


Lets Get Cooking!


2 Corn Tortillas

¼ Cup of Canned Black Beans

Red or Green Salsa of your choice

1-2 Eggs

Cilantro Crema (see below for instructions)

Bacon optional

Time to Prep

1. Make the Cilantro crema using the instructions below and put in the fridge until you are ready to plate.

2. Cook the bacon to your liking, I prefer to bake mine on a baking rack on top of a sheet pan at 350 degrees for about 15-20 minutes.

3. Warm up the black beans and set aside. You can mash the black beans with a potato masher or fork beforehand for a smoother texture.

4. Heat up your tortillas either in the microwave or the traditional method in a cast iron Comal or any pan you have on hand until its soft and steamy.

5. Cook the eggs to your liking. Sunny side up is the best option or you can simply scramble them. Be sure to season your eggs!

a. To make sunny side up eggs:

i. Allow the pan to heat on medium high

ii. Add ¼ Tbsp oil or butter to the pan and after about 30 seconds add the eggs in.

iii. Let the eggs cook for about 30 seconds – 1 minute then cover and turn off the heat. This will ensure you don’t overcook the yolk. Once you see the edges of the yolk turn whitish, they are ready to go!

Time to Plate

1. Start with a layer of salsa or crema on the center of your plate

2. Add 1 tortilla to the center, then smooth out a layer of the black beans over that tortilla.

3. Add more crema and salsa over those beans and add the 2nd tortilla on top of that. If you don’t have a squirt bottle, you can spoon the crema evenly across the area. The goal is to ensure you have enough moisture touching the tortillas so they stay soft and makes it easier to cut into when you eat it.

4. Add one more very thin layer of the crema and top with your eggs, then layer the bacon over or on the side of the stack.

5. Use the cilantro leaves you set aside to sprinkle over the plate for garnish and squirt a few drops of crema along the edges of the plate or make an offset C shape around the center, and eat up!


Cilantro Crema


1 Bunch of Cilantro (Leave a stem or 2 for garnish at the end)

1 tsp Salt

1 Cup Sour Cream or Mexican Cream

Zest and Juice of 1 lime

1 Seeded Jalapeno (or keep seeds to add heat)

¼ Cup Mayonnaise optional

Time to Prep

1. Wash the Cilantro Leaves and place the whole bunch in a blender including the stems

2. Add the salt, sour cream, jalapeno, lime zest and juice into the blender

3. Cover the blender and pulse to make sure the cilantro is getting blended then let it run for about 30 seconds – 1 minute until it’s a smooth consistency. You shouldn’t be able to see the cilantro anymore but will be a beautiful green color.

4. If you prefer a thicker cream consistency, add more cream or some mayo to stiffen it up.

5. If you have a squeeze bottle, put the cream into there to make it easy to add onto any dish you like. I learned this trick a while back and makes it so easy to add condiments and sauces to dishes for plating. I also use one for my oils so I can control exactly how much I am using when I cook. See below for some bottles I would recommend!

The cream will last in the fridge for up to a week, after that the water will start separating from the cream and will lose its texture.

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