Cinco de Mayo (May 5th) and Mother’s Day (May 8th) come callin’ pretty darn soon and pretty close together.
Let’s don our sombrero’s, tune up the guitars and add some spice to our Sunday Brunch dish to treat Mom and friends and neighbors alike.
Huevos rancheros is a traditional mid-morning dish served on rural Mexican farms featuring tortillas topped with black beans with cheese, spicy red sauce and topped with a fried egg.
Workers gather together to share the meal, taking a much needed break from farm chores.
I am inspired by this communal meal and opted to create my own version of this dish with a strong Southern flare.
Why the heck not….Right?
And here you have it:
Baked beans spiced with onions and peppers, topped with hand grated cheddar cheese, sautéed ham in mustard-maple butter, fried eggs and garnished of diced avocado and (farm fresh again) chopped tomatoes.
This is a great dish to share with friends, especially when most (if not all) of the ingredients are probably sitting in your pantry and fridge.
It’s also a great brunch dish to serve Mom on Mother’s Day.
You can serve one large portion and pass around forks, or you can use smaller tortillas and let everyone choose their toppings.
Either way this is an eggcellent way to combine two FUN holidays!
Here’s my dish for a mixed up Huevos Rancheros that puts a whole bunch of South in your mouth!
