Huevos Rancheros BurritosYum
The Monday after Easter Sunday is a ‘Bank Holiday’ in Ireland, which basically means the whole country shuts down and enjoys a day off en masse. The night before, however, is a big one.
So, I woke up this beautiful Monday morning with a sore head, and a hankering for some real comfort food.
Oh Huevos Rancheros, the perfect hangover pick-me-up. Even better when it’s wrapped up in a warm, soft tortilla and given a few minutes treatment in a panini grill – Heaven! Believe me, after you’ve made these once, you’ll want one every morning!
I love topping this with my avocado aioli: a delicious, lemony, and fresh sauce with accompanies the burrito so nicely. I also include some of my Classic Pico de Gallo and (of course) some Chunky Guacamole. I can never say no to some guacamole!
These burritos are the perfect answer to the hangover blues, and they’re ready pretty quick too (which is great when even getting out of bed is a struggle).
- Soft Tortillas (1 per person)
- Free Range Eggs (1 per person)
- Roasted Potato Cubes (or fried potatoes)
- 1 Tin Refried Beans
- 1 Ripe Avocado
- 1 tbsp Creme Fraiche
- 2 tbsp Buttermilk
- Sea Salt
- A good squeeze of Lemon (to taste)
- For the Avocado Aioli, add all the ingredients to a food processor with the blade fitting, and combine until the aioli is smooth. If it's too thick, add a little more buttermilk. Taste, and season with salt, pepper and lemon to taste.
- For the burritos, prepare the ingredients for assembly.
- Grate some mature cheddar over the refried beans in a microwave-proof bowl, and microwave for 1 minute.
- Warm the tortillas in an oven until soft and malleable.
- Fry the eggs.
- Place the warm tortilla on a plate. Add a good dollop of cheesy refried beans in the centre, top with a few potato cubes, and the fried egg.
- Fold the tortilla into a burrito (there's loads of online tutorials of how to do this if you're stuck!).
- Place each burrito into a panini press for a few minutes, until the tortilla is browned and crispy.
- Drizzle some avocado aioli over the top, and serve with some Pico de Gallo and Chunky Guacamole.