Huevos Rancheros With Portobello Mushrooms

By ohioeggs  

August 12, 2016

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  • Yields: 12 servings


Ranchero Sauce

1/4 cup oil

1/2 cup chopped onion

4 cloves garlic, minced

2 jalapeños, seeded and diced

6 medium tomatoes, diced

1 tsp Mexican oregano

1 tsp cumin

1 tsp Ancho chile, ground

1 tsp kosher salt

Main Ingredients

12 Portobello mushroom caps (3-4 in.), stems removed

Salt and pepper, to taste

24 eggs, beaten

3 avocados, diced

3 cups corn tortilla strips, fried

1 1/2 cups sour cream


Directions for Ranchero Sauce

Heat ¼ cup oil in large sauté pan over medium heat.

Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened.

Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken.

Pulse in food processor a few times, until a chunky sauce forms.

Mushroom Preparation

Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper.

Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened.

Assembly Instructions

Whisk eggs with cumin and salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan.

Cook eggs until firm throughout, with no visible liquid egg remaining.

Spoon scrambled eggs into one mushroom cap.

Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.

Photo and recipe provided by the American Egg Board

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