Papa Gus' Huevos Rancheros (or rancher’s eggs)

Software:

• Two eggs
• 1.5 ounces (about 40 g) of cheese, your choice. I like it’s spicy so I use jalapeño jack cheese. Sharp cheddar would also be good.  
• 1, 8-inch flour tortilla or two browned 6 inch corn tortillas 
• 2 tablespoons of the salsa of your choice. I prefer Buc-ee’s, Carolina Reaper Salsa or a tomatillo (Verde) salsa, or both.

Hardware: 2 cast iron skillets, one small and one large, flipper, tongs.

Instructions:

In a 10-inch cast-iron skillet, add 2 tablespoons of oil (I prefer avocado oil), and on medium heat get it smoking hot.

In a smaller skillet, preheat and prepare for making fried eggs. I also use cast iron for my eggs. My favorite is a fajita pan.  I like it because it is the right size for two or three eggs, and it has low edges, making it easier to flip. 

This is the hard part. You have to watch two skillets at the same time.  When the big skillet is smoking hot add the tortilla(s). Every so often flip, so as to brown and not burn. When the tortilla is brown and hot, add the cheese to melt. Turn off the heat! 

Now on to the eggs. Fry the eggs, over easy or over soft so there is a runny yolk when completed. 

When the tortilla is done, put the two eggs on top of the cheesy tortilla. Douse with the salsa or other toppings of your choice. I happen to prefer my Buc-ee’s salsa listed above, available from texassnax.com. 

How to eat it: 

This is my favorite part. This is a fork/finger meal.  Shmeer everything around on top.  Eat the egg with the fork.  When there’s not too much on top, fold it over, and eat it like a quesadilla.  Bon appétit or "¡Buen provecho!" or enjoy your meal. 

My story about a Logan, Utah huevos rancheros meal…

At a special family breakfast, I ordered Huevos Rancheros.  They were out of tortillas, so they only offered it on an English muffin.  Really?  I passed for something else.

gus

Titusville, FL