Huevos rancheros (and their modernized brothers and sisters) occupy an important corner of my family’s breakfast repertoire. Especially when my dad has anything to do with the menu. So for Mother’s Day, with the help of my dad dutifully poaching eggs, my brother squeezing orange juice, and my mom watching birds in the backyard, we made these yummy plates.
My dad and I had differing opinions of how to best finish the beans (I’m a strict pot bean kind of girl and he prefers to mash them up a little), but in the end they were delicious as only homemade beans can be. And the eggs were tasty, though I couldn’t help obsessing that they would be so much more perfect if they’d come from our own chickens. Who we do not have yet. Though their house arrived today, but that’s a different post. And we splurged on a few early tomatoes at the the farmer’s market to make fresh salsa because it really is the best.
I added fresh roasted pasilla chiles and a few spears of asparagus for some late spring flavor. Plus a mandatory side of wild arugula that must appear on all brunch plates if you ask me.
Anyway. I love huevos in the backyard with my family. Happy (belated) mom’s day, Mom!