Huevos Rancheros with Smashed Avocado and Other Brunch Options
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. 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.
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 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.
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 a 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.
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 from the onions, garlic, tomato, cilantro and the avocado, if you include it. In my opinion, the dish is raised up several notches when accompanied by 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”.
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.
- 1 ripe avocado - peeled and stoned
- 1 lime
- grinding of pepper
- 2 tbsp olive oil
- 1 onion - peeled and finely diced
- 1 clove garlic - peeled and finely diced
- 2 pickled jalapeño chillies - chopped
- 2 medium tomatoes - diced
- 3 free range eggs
- pinch of salt
- a few sprigs of cilantro - chopped
- 4 rounds of toast to serve
- 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.
- 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.
This recipe for huevos rancheros is now winging its way over to Australia for Weekend Brunch Club with Gingey Bites.
Other brunch recipes you might like
- Carrot falafel with tahini sauce (vegan) via Tin and Thyme
- Cinco de Mayo breakfast burritos with a kick via Ren Behan
- Chestnut chia chocolate pancakes with maple tahini sauce via Tin and Thyme
- Poached egg & garlic spinach bagel via Fab Food 4 All
- Shakshuka – spicy tomato baked eggs via Foodie Quine
- Spiced courgette fritters via Tin and Thyme
- Spicy brioche French toast via Tin and Thyme
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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 supporting the brands and organisations that help to keep Tin and Thyme blythe and blogging.