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.
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