Ranchero Skillet Recipe
Tater tots, chorizo sausage, jalapenos, cheddar cheese, avocados topped with jalapeno hollandaise, two sunny eggs and your choice of toast
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Ingredients
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Main Ingredients
Jalapeño Hollandaise
Method
Main Preparation
- 1
Cook Tater Tots
Preheat the oven to 425°F (220°C). Spread the tater tots on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through to ensure even cooking.
- 2
Cook Chorizo
In a large skillet over medium heat, add the chorizo sausage. Cook for about 5-7 minutes, breaking it apart with a spatula, until fully cooked and browned.
- 3
Add Jalapeños
While the chorizo is cooking, slice the jalapeños. Add the sliced jalapeños to the skillet with the chorizo and sauté for an additional 2-3 minutes until softened.
- 4
Combine Tater Tots and Cheese
Once the tater tots are cooked, add them to the skillet with the chorizo and jalapeños. Sprinkle the cheddar cheese on top, and mix gently to combine. Allow to cook for another 2-3 minutes until the cheese melts.
- 5
Prepare Eggs
In a separate non-stick skillet, crack the two eggs and cook them sunny-side up over medium heat until the whites are set but the yolks are still runny, about 3-4 minutes.
- 6
- 7
Toast Bread
Toast the bread slices until golden brown.
Jalapeño Hollandaise Preparation
- 8
Melt Butter
In a small saucepan, melt the stick of butter over low heat until fully melted.
- 9
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, chopped jalapeño, salt, and pepper until well combined.
- 10