Are you eating your eggs the wrong way?

Eggs can turn into an afterthought as just another item on your grocery list, but we want to rethink the egg. We want to celebrate it in all its flavorful glory! Try something new and give the poached egg a shot. It will certainly add a powerful nutrient-packed punch to any recipe.

Whether you’ve been dying to get your hands on an Eggs Benedict recipe or just want to add richness to your favorite sandwich, you first need to know how to poach an egg. Luckily, we’ve discovered a creative way to poach the perfect egg, courtesy of foodie and blogger of Confessions of a Foodie, Anita.

Her recipe for Huevos Rancheros is unique, full of vibrant color and highlights the ingredient we love most: eggs! Go ahead and share it. This is one for the recipe books!

Huevos Rancheros

Ingredients – FOR THE SAUCE:

• 1 tablespoon plus 1 teaspoon olive oil
• ¼ large brown onion, thinly sliced
• ½ small green bell pepper, seeded and thinly sliced
• ⅓ to ½ small poblano pepper, thinly sliced
• 1 clove garlic, peeled and minced
• 1 ½ teaspoons California Chile powder
• 8 ounce can Hunts tomato sauce (see note)
• 8 ounces water, plus more if needed
• 1 ½ teaspoons Knorr’s Chicken Bouillon
• 4 NestFresh Cage Free Eggs, cold
• ½ cup cooked refried beans, warmed and ready to serve
• 4 corn tortillas
• ⅓ cup Queso Fresco, or to taste
• 2 tablespoons chopped cilantro, or to taste
• 1 small roma tomato, seeded and chopped

Directions

1. Heat olive oil in a well seasoned cast iron skillet or a non-stick skillet until shimmering. Stir in onions and cook for 1 minute. Add bell pepper and poblanos and sauté until vegetables are tender. Stir in garlic and cook for 1 minute longer, stirring to keep garlic from burning.
2. Stir in the chile powder and cook for no more than 30 to 45 seconds, stirring constantly so as to not burn the chile powder.
3. Pour in the tomato sauce and bouillon; stir well to combine. Add water to the tomato sauce can, swirl to clean off the sides of the can then add to the pan. Bring sauce to a quick boil then turn heat to low to maintain a simmer.
4. For perfectly poached eggs, place a small sieve over a bowl and crack the cold egg into the sieve. The runny white portion of the egg will filter through the sieve leaving behind the thick white liquid and the yolk. Remove the egg to a mug or small bowl. Repeat with remaining eggs, each going into their own small mug or container.
5. Check on sauce. If too much water has evaporated or if it has thickened too much, add more water to thin out. It should be more soupy than gravy-like. Bring the fire up to maintain a good simmer to just barely bubbling (adding the eggs to boiling sauce — or water for that matter — will toughen the whites) and carefully place eggs in equal distance from each other along the outer edge of the pan. Turn heat to low and let the eggs hang out in the sauce, undisturbed, for one full minute. This allows for the white portion of the egg to settle away from the top of the yolks which will keep the yolks from developing the thin white film over it.
6. After a minute to a minute and a half, use a tablespoon to gently pour some ranchero sauce over the whites of the eggs until they set but are still jiggly. Just before they are entirely set, gently spoon the hot sauce over the yolks to set their tops. Total cooking time should stay in the three minute range for soft set whites and runny yolk to five minutes for firm whites and thick to set yolks.
7. Warm tortillas and divide among two plates.
8. Divide the beans between the four tortillas and spread to cover.
9. Carefully place an egg in the center of each tortilla and divide the sauce among the four tortillas, carefully ladling so as to not break the yolks.
10. Garnish with the cheese, cilantro and fresh tomatoes.

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