Ranchero Benedict* Recipe
Crispy Tostadas, Black Beans, Carnitas, Poached Eggs, Green Tomatillo Salsa & Chipotle Salsa Roja. Served with Crispy Smashed Baby Potatoes
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Smashed Baby Potatoes
Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly. Preheat the oven to 425°F (220°C).
- 2
Smash and Season
On a baking sheet, gently smash each potato with the bottom of a glass. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20-25 minutes until crispy.
- 3
Prepare the Black Beans and Carnitas
In a small saucepan, heat the black beans over medium heat until warmed through. In another pan, heat the carnitas until hot.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon.
- 5
- 6
Serve
Serve the Ranchero Benedict with crispy smashed baby potatoes on the side.
