Monday, June 13, 2011

Huevos Rancheros and Caramelized Grapefruit with Schramsberg ’s Blanc de Blancs

It has been a long but fun weekend, and in order to get the week going a good brunch is in order...  This brunch is not only delicious and elegant but easy, too. Serve it with Schramsberg Chardonnay-based, vintage-dated sparkling wine. Blanc de Blancs blends citrus with tropical fruit notes and contains a soft vanilla flavor on the back palate.


Huevos Rancheros

6 6-inch corn or flour tortillas

vegetable oil

1⁄2 cup onion, chopped

1 clove garlic, minced

12⁄3 cups (14 oz) canned tomatoes, chopped

8–10 green chiles, chopped (substitute: 2 4 oz cans green chile)

3⁄4 tsp salt

6 eggs

1⁄8 tsp pepper

1 cup shredded cheddar cheese

1⁄4 cup butter, melted


Fry tortillas in oil until crispy. As you fry try to form a small well in each tortilla. Place tortillas in a baking dish. You may require two dishes depending on size. Sauté onion and garlic in 2 tbsp of oil until tender. Stir in tomatoes, green chile, and 1⁄2 teaspoon salt. Pour equal amounts of tomato mixture over each tortilla. Preheat oven to 350°.

Carefully break eggs, one on top of each tortilla. Sprinkle remaining salt, pepper, and cheese over eggs. Drizzle butter over; cover. Bake for 15 minutes. Serve immediately. Serves 6.


Caramelized Grapefruit

1 grapefruit

2 tbsp brown sugar

2 tbsp port wine

2 tbsp butter

Cut your grapefruit in half and pour 1 tbsp each of brown sugar, port wine, and butter on each half. Bake at 350° for 10 minutes; serve hot. Serves 2.

1 comment:

Gayle Carline said...

Yum. I could possibly do this!