Huevos Rancheros with Smashed Avocado

This recipe for Mexican Huevos Rancheros with smashed avocado is a great brunch standby. It’s simple to make, pushes the boat out a little and kicks ass.

A late leisurely breakfast or brunch is such a treat at the weekend. In fact, brunch has become my favourite meal. It seems I’m not the only one. It’s been rising in popularity over the last few years and is now said to be the nation’s best loved repast.

What is Brunch?

The idea of eating the first meal of the day late morning is not as modern a concept as many believe. It started being “a thing” in the late 1800s, although there are only theories as to how it came into being.

Some say it was a the result of famished hunters coming back from a morning’s sport; some think it was a result of getting up late after a night’s drinking and having to deal with the effects of a hangover; yet others claim it stemmed from the Catholic tradition of fasting before mass.

Guy Beringer is the man credited with pulling together breakfast and lunch to coin the word brunch in 1895. It took off in the US in the 1930s and has been gaining popularity around the world ever since.

London Trip

I’m just back from a recent trip to London where I had an all too brief, but energising meet-up with my old au pair chums from Switzerland. We managed to pack a lot into just 24 hours including plenty of reminiscing.

We did a bit of walking, a great deal of eating and even managed to visit an exhibition at the Royal Acadamy. Revolution: Rusian Art 1917-1932 was well put together and extremely interesting. It was well worth the couple of hours diversion from our non-stop chat.

If there’s any chance of a meal out when I’m gallivanting, I’m most likely to opt for brunch. Our ex au pair trio indulged in dinner on Saturday evening and then brunch on Sunday morning – win win! A leisurely brunch provided us with the perfect opportunity to continue our grand catch-up.

Huevos rancheros was not on the menu, but luckily avocado was. I’ve been to Baker and Spice a couple of times now. It’s very good, but next time I’m up, I’ll consult the AVIS guide to the Best Brunches in London and try somewhere different.

Huevos Rancheros

Back to my huevos rancheros. I like to go the classic scrambled egg route, though I’ve noticed a lot of modern recipes go for fried or poached eggs. Either way, there’s plenty of protein from the eggs to keep you going through the long afternoon until supper.

There’s all sorts of other good nutrients to be had too. From the onions and garlic to the tomato, and cilantro and then there’s the avocado, if you include it.

In my opinion, you can raise this dish up several notches if you accompany it with smashed avocado. It gives extra flavour, texture and colour as well as making the meal a bit more substantial and luxurious.

We tend to have our huevos rancheros on toast, but you could serve it with corn tortillas if you want something a bit more authentically Mexican. Ideally, I’d serve it on sourdough bread, but I didn’t have any to hand when I made this.

There’s a nice bit of heat from the chillies which provides the gastronomic equivalent of a bugler’s reveille to assembled sleepyheads and slugabeds.. In CT’s words, it was “just the right side of hot”.

For a vegan version use this recipe for tofu scramble instead of the eggs.

And for a slightly more substantial version, try my egg and beans on toast: Mexican style.

Other Brunch Recipes You Might Like

• Chestnut chia chocolate pancakes with maple tahini sauce
• Courgette strata
• Spiced courgette fritters
• Spicy brioche French toast
• Tempeh on toast (vegan)
• Welsh rarebit with leeks

Keep in Touch

Thanks for visiting Tin and Thyme. If you make my huevos rancheros , I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more Mexican inspired recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

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Huevos Rancheros – The Recipe

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5 from 1 vote

Huevos Rancheros with Smashed Avocado

My take on Huevos Rancheros on toast along with smashed avocado. It’s just the right side of spicy and makes for a perfect brunch pick-me-up.

Cook ModeToggle to keep screen awake

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, Brunch

Cuisine: Mexican

Keyword: avocados, eggs, toast

Servings: 2 people

Calories: 586kcal

Author: Choclette @ Tin and Thyme

Ingredients

Smashed Avocado

• 1 ripe avocado peeled and stoned
• 1 lime
• good grinding of black pepper

Huevos Rancheros

• 2 tbsp olive oil
• 1 onion peeled and finely diced
• 1 clove garlic peeled and finely chopped
• 2 pickled jalapeño pepper chopped
• 2 medium tomatoes diced
• 3 eggs
• 1 pinch sea salt
• 4-6 sprig coriander leaves (cilantro) chopped
• 4 rounds of toast to serve

Instructions

Smashed avocado

• In a bowl, mash the avocado roughly with a fork along with the juice from half the lime and the pepper.
• Get on with making the eggs.

Huevos Rancheros

• In a large frying pan, fry the onion in the oil over a moderate heat until translucent – about 5 minutes.
• Add the garlic and chillies and fry for a further minute.
• Add the tomatoes and cook, stirring occasionally for 3 minutes.
• Beat the eggs and salt together, then pour into the pan.
• Stir occasionally until the eggs are cooked to your liking (3-5 minutes).
• Serve on toast alongside the smashed avocados and the remaining lime half cut into wedges.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 586kcal | Carbohydrates: 49g | Protein: 20g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 504mg | Potassium: 1130mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1547IU | Vitamin C: 47mg | Calcium: 148mg | Iron: 4mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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This recipe for huevos rancheros is now winging its way over to Australia for Weekend Brunch Club with Gingey Bites.

This is a sponsored post in collaboration with Avis. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.