HUEVOS RANCHEROS
RECIPE
This is a breakfast we whipped up one morning using up the leftover veggies we had from the market. You could substitute the vegetables for any you have in the fridge. The potato hash is absolutely delicious and we were surprised at how easy they were to make - we imagine they’d be a huge hit with kids!
METHOD
For the slaw, shred cabbage and grate carrot. Mix in a drizzle of honey and apple cider vinegar.
In a food processor whiz up green capsicum, pickled Jalapeños and a splash of cold water. (I like to make a fair bit of this, pop it in a jar in the fridge and use it throughout the week on everything).
Whisk eggs, sliced spring onion and scramble.
Warm the Tortillas.
Find toppings, we used cherry tomatoes, avocado, lime, coriander and chilli - however corn, cheese, beans etc would also be super delicious.
Pop everything in little bowls and pile up your tortillas… best eaten with friends.
INGREDIEnTS
Eggs
Spring Onions
SLAW
Cabbage
Carrot
Honey
Apple Cider Vinegar
SALSA VERDE
Green Capsicum
Pickled Jalapeños
Cold Water
EXTRAS
Tortillas
Cherry Tomatoes
Avocado
Coriander
Lime
Chili
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