Classic Huevos Rancheros

Classic Huevos Rancheros

The classic Mexican brunch dish; a crispy tortilla, refried beans, classic ranchero sauce and a sunnyside up egg.


  • 1/2 recipe of Simple Classic Rancheros Sauce, warmed through
  • 1 recipe of Doctored up Refried Beans, warm
  • 4 corn tortillas
  • several tablespoons oil
  • 4 eggs
  • 2 tablespoons butter, as needed
  • 1 avocado
  • 1/4 cup diced red onion


For the tortillas:

Heat several tablespoons oil (to a depth of about 3/8ths an inch) in a small skillet over medium-high heat. Add a tortilla and cook until the bottom is very lightly colored and the top begins to bubble. With tongs, turn over and cook the other side. Drain on a paper towel. Repeat, adding oil as necessary, with the other tortillas.

Remove the oil from the skillet and add a tablespoon of butter, Add one egg, cooking until the edges are set. Slightly tilt the skillet and continue to cook, while using a spoon to scoop up the hot butter and toss over the yolk of the egg. As soon as the white is set on the top of the egg, remove to a plate. Continue with the remainder of the eggs, adding butter as necessary.


Place tortilla on a plate, add refried beans on the tortilla or next to it. Top with a generous scoop of Ranchero sauce, then the egg.

Garnish with avocado and red onion.


Links for the Rancheros Sauce and Refried Beans are at the bottom of the page.

It’s recommended to prepare the Rancheros Sauce ahead.

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