Huevos Rancheros with Portobello with Ranchero Sauce

You can find this recipe at El Restaurante. 

Recipe courtesy of American Egg Board (www.aeb.org)

Makes 12 servings

The Ranchero Sauce:

¼ c. oil

½ c. chopped onion

4 cloves garlic, minced

2 jalapeños, seeded and diced

6 med. tomatoes, diced

1 t. Mexican oregano

1 t. cumin

1 t. Ancho chile, ground

1 t. kosher salt

Heat ¼ cup oil in large sauté pan over medium heat. Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken. Pulse in food processor a few times, until a chunky sauce forms. Keep warm.

The Portobello Mushrooms:

12 Portobello mushroom caps (3 to 4 in.), stems removed

Olive oil

Salt and pepper, to taste

Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper. Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened. Keep warm.

The Remaining Ingredients:

2 lb., 10 oz. eggs* (24 large), beaten

Olive oil

Salt and pepper, to taste

3 avocados, diced

3 c. corn tortilla strips, fried

1 ½ cups sour cream

            *If using frozen or liquid whole egg product

To Assemble: Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl. Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).