The Diner is the best place for breakfast in Yountville, CA. Start the day with their famous huevos rancheros, served with homemade enchilada sauce.
- 4 corn tortillas
- 2 tablespoons corn oil
- 8 large eggs
- 1 to 1 1/2 cups Enchilada Sauce (see recipe)
- 1 cup grated Monterey Jack or sharp cheddar
- Salsa, to taste, optional
- Sour cream, to taste, optional
- Chopped cilantro for garnish, optional
Companion recipe: Enchilada Sauce
Preheat the oven to 400 degrees F. Wrap the tortillas in foil and set
them in the oven.
Heat 2 large skillets, preferably nonstick, over medium heat. Add 1
tablespoon of corn oil to each skillet. When the oil is hot, fry the
eggs for 2 minutes, then cover the skillet and cook for 30 seconds to 1
minute, or until the tops are opaque. Remove the skillets from the heat.
Remove the tortillas from the oven, unwrap them and lay them flat in a
baking pan. Spread 2 tablespoons of enchilada sauce over each tortilla.
Then, with a spatula, gently transfer 2 fried eggs to each tortilla and
sprinkle the eggs with 1/4 cup of cheese. Broil or bake until the
cheese begins to melt, about 30 seconds.
Transfer each tortilla to a warmed plate and spoon about a 1/4 cup
of enchilada sauce around the edge of each tortilla. If you wish, top each portion
with salsa, sour cream and cilantro. Serve immediately.
Recipe courtesy of Kaaren Gann, The Diner, Yountville, CA
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
440 calories; 30g total fat; 450mg cholesterol; 477mg sodium; 20g carbohydrates; 4g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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