I have one more classic-dish-turned-dinner-salad recipe to share with you to conclude this themed week, and I was going to share it yesterday, until I remembered that (for whatever reason) Friday is always my slowest traffic day; and thus, I decided to share this on a Saturday (which, again for whatever reason, is a much better traffic day for me) because this dish is just too delicious and too special to risk not being seen.
This is Huevos Rancheros, the classic Mexican morning dish of crisp tortilla covered in ranchero sauce, cheese and a fried egg, but it’s turned into a salad!! You may be asking if that can even work, and I’m here to assure you, yes it can. It does. It’s insanely good.
Now, I’m not going to ask you to take my word for it – that this salad is just beyond. You see, I don’t have the least bit of an objective relationship with Huevos Rancheros. I love it, period. It can do no wrong in my book. I guess what I’m saying, is that, for me, Huevos Rancheros is like sex: when it’s good, it’s indescribable, and when it’s bad, it’s still pretty good.
So you should take Matt’s word for it, instead. He, being much more discerning about his Huevos Rancheros and not being quite so obsessed, found this salad to be “phenomenal.” And he, unlike myself, would recognize and say so if it wasn’t.
This salad is everything you love about the iconic dish, just transformed by placing the traditional ingredients on a bed of lettuce and crushing some tortilla chips on top. There’s a creamy chipotle dressing that lightly coats the lettuce pieces but doesn’t compete with the traditional flavors. And of course, that runny egg yolk – arguably one of the best parts of Huevos Rancheros – serves to dress everything too.
It’s different, for sure! But, I firmly believe that all of you out there who are Huevos Rancheros lovers will also love it in salad form. A really beautiful meal, for any time of day. Enjoy!
1 chipotle pepper in adobo sauce
2 tsp adobo sauce
1 large egg
1 tbs lemon juice
2 tsp Dijon mustard
2 garlic cloves
Kosher salt, to taste
½ cup olive oil
¼ cup sour cream
1 large romaine heart, chopped
¾ cup diced jalapeno Jack cheese
1 cup cooked corn kernels (frozen are fine, just thaw them first)
¾ cup canned black beans, drained and rinsed
1-4 tbs unsalted butter, lard, or rendered bacon fat
1-2 large eggs per serving (anywhere from 2 to 8 eggs)
Kosher salt and black pepper
1 cup tomato salsa, homemade or store-bought
Crushed tortilla chips, about 1 generous handful per serving
4 scallions, thinly sliced, for garnish
First make the DRESSING: combine the chipotle, adobo sauce, egg, lemon juice, mustard, garlic, and salt in a blender or food processor. Puree until smooth. With the machine still running, carefully pour in the olive oil through the top of the blender, until a thick sauce forms. Add the sour cream and process 30 seconds. Refrigerate until using.
Combine the lettuce, cheese, corn, and beans in a large mixing bowl. Toss with your hands to evenly incorporate everything. Set aside.
Heat a large skillet over high heat and get it screaming hot, about 1 full minute. Add the fat of choice, about 1 generous tbs for every 2 eggs. Work in batches to avoid crowding the eggs. Let the fat melt completely, then add your egg, reduce the heat to medium-high, and step back. The whites will sputter and hiss. Within a minute, it should get brown at the edges but don’t touch or move it. Let it cook until the white looks fully opaque, another 30 seconds to 1 minute. Remove from the heat. Shimmy a thin metal spatula under the egg, gently loosening any stuck parts. Transfer to a plate and season with salt and pepper to taste. Repeat as needed to cook all of your eggs.
To serve, dress the lettuce mixture lightly with the dressing and toss to combine. Mound the lettuce on dinner plates, then top with 1-2 fried eggs. Spoon salsa over all and garnish with the tortilla chips and scallions. Serve immediately.
As written, this will probably yield 4-6 servings, depending on how large a portion you prefer. I got 4 servings. How many eggs you use depends on whether your diners want 1 or 2 eggs per serving, and how many servings you choose to have.