Green Ranch Hand Eggs Recipes

GREEN EGGS

Steps:

• Place the red cabbage in a microwave-safe bowl with 1/3 cup water. Microwave for a couple of minutes until the water turns purple.
• Separate the egg into 2 small bowls. Add 2 tablespoons of the purple water to the egg white, whisking vigorously to combine for a uniform color.
• Heat a little oil to coat the bottom of a small nonstick skillet over medium heat. Add the green egg white and top with the egg yolk (so it resembles a fried egg). Cook until the white (green) is set. Plate and enjoy!

HUEVOS RANCHEROS (RANCH EGGS)

Steps:

• Preheat the oven broiler. For the quick hot sauce: Combine all ingredients, and simmer for 10 minutes adding water if needed for desired consistency. Keep warm while preparing the eggs. For the eggs: Place a small amount of oil (just enough to coat the bottom) in a large skillet over medium heat. Add the tortillas one at a time and cook on both sides until just browned but not crisp. Remove from the pan and place on paper towels. Add more oil if needed to the skillet. Crack the eggs into the skillet and fry until cooked as desired. While the eggs are cooking place the tortillas on a baking sheet. When the eggs are ready, top each tortilla with a fried egg. Add cheese, chopped onion, and green chiles. Spoon the warm hot sauce over the top as desired. Place the baking sheet under the broiler and cook just until the cheese and sauce are bubbly. Serve immediately. cook's notes If you want to make this easier, use canned enchilada sauce instead of the homemade hot sauce. Just heat it and use as directed in the recipe.

RANCH STYLE BRUNCH EGGS

Steps:

• Set oven to 350 degrees.
• Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish.
• Cook bacon in a large frypan, until crisp; drain.
• Reserve about 3-4 tablespoons bacon drippings.
• Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes.
• Divide potatoes evenly in the bottom of the prepared baking dishes or dish.
• Sprinkle with cheese, then with bacon.
• In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes.
• Bake uncovered for about 20-25 minutes, or until set.
• Delicious!

GREEN RANCH HAND EGGS

Steps:

• Heat a skillet. Add extra-virgin olive oil and the onion. Cook until slightly softened. Add the black beans, chipotle and hot sauce. Cook until well heated through. Turn heat down to low and keep warm.
• Heat a large nonstick skillet or griddle over medium low heat. When hot, drizzle pan with extra-virgin olive oil and add eggs. Cook eggs gently, 2 at a time, with 2 couple inches between each egg, to desired doneness, over easy to over hard. Season the eggs with salt and pepper on 1 or both sides.
• Take the lid off of the salsa. Place container in the microwave and warm through, 45 seconds on high.
• Spoon salsa over the eggs once you turn them. Place a large handful of shredded Cheddar on top of each salsa covered egg. Cover the pan loosely with a tin foil tent to melt cheese.
• If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side. Otherwise, warm tortillas according to package directions for the microwave oven.
• To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese. Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt.