Eggs Rancheros Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Desserts

Fondue

Eggs Rancheros

Submit a recipe photo

Ingredients:
1 can (10 oz.) enchiJada sauce
2 tablespoons dried bell pepper(optional)
4 eggs
2 English muffins, halved,
toasted, buttered

Directions:
This aromatic entree is especially simple since canned enchilada sauce is the ready-made base in which the eggs cook. Have English muffins toasted, buttered, and ready in a basket alongside the frying pan.
In a large frying pan over direct flame, heat enchilada sauce with green pepper, if desired.
Carefully break eggs, one at a time, into the bubbling sauce. Cover pan, lower heat, and cook until eggs are set.
Serve each egg on top of a toasted English muffin half, with some of the sauce spooned over. Makes 4 servings of 1 egg each.