Student Suppers: Huevos Rancheros with Seeded Avocado
While most people on a lazy weekend gravitate to things like waffles and pancakes (essentially anything you can pour half a bottle of maple syrup over), I will always choose a savoury breakfast over a sweet one. My favourite breakfasts and brunches also are usually Mexican breakfasts and brunches. If you’re after a big, indulgent brunch dish that it is a bit lighter than a plate full of carbs (and is dairy free), here is how I make my lighter take on Huevos Rancheros, with seeded avocado slices (inspired by brunch at KITCH in Canterbury.)
For a brunch dish, this is also quite speedy. You can make brunch for two in half an hour from scratch, without having to hurry too much. You can also make the salsa and black beans ahead. Have fajitas the night before and make a double batch of the salsa, and the beans are great heated through – if anything, they improve after a day or two in the fridge. 100% corn tortillas are the healthiest (and also gluten free option), but my recent love is Wahaca’s flour and corn mini tortillas that you can get in Tesco, which are easier to track down.
I don’t (and can’t) eat most cheeses, hence why my take on this dish is dairy free, but Mexican queso fresco (or feta if you can’t track that down) would also be lovely crumbled over the dish, drawing the Huevos Rancheros back to its more traditional roots. You can find the recipe for my Healthy Huevos Rancheros with Seeded Avocado over at Great British Chefs.
If you’re after some more lazy weekend savoury brunch ideas, why not check out my recipe for Green Eggs and Ham inspired by The Huckleberry Cafe in Los Angeles, try one of the most popular recipes here on the blog, my Smoked Salmon Latkes, or any one of my egg brunches I made last year for Le Creuset (my favourite are the Dippy Eggs with Anchovy Butter Soldiers!)