Huevos Rancheros

You love huevos rancheros, but they're not on the Plant Paradox diet. Or are they? My Lectin Free Gourmet huevos rancheros will have you saying "Ole" again.


Lectin Free Gourmet Huevos Rancheros

There's nothing like breakfast for dinner featuring huevos rancheros. The deep fried corn tortilla, the beans, the cheese, the [sound of a needle scratching a vinyl record]......OH CRAP! All those ingredients have the kind of lectins your body doesn't like.


It's seemed like an impossible quest turning a lectin bomb like huevos rancheros into a lectin-free edible — and delicious — friend. But this Lectin Free Gourmet loves a good challenge.


Down to the fried grain-free tortilla, these LFG huevos rancheros taste legit. When poached eggs (a.k.a. sex on a plate) are cooked to perfection, their molten yolks provide the "smother" for this dish. Toasted pine nuts replace beans, and taste really amazing. Old standards like pico, cheese (grassfed), cilantro, picante and crema (grassfed yogurt) make this LFG version undeniably authentic.


The Recipe


(for one serving)

1 Grain-free Tortilla

1/8 C Grassfed Monterey Jack Cheese

2 Eggs

1/2 T Rice Vinegar

1 t Salt (for poaching water)

1 T Pine Nuts

1 Small Tomato (peeled, seeded)

1 T Fresh Lime Juice

1 Green Onion

1 Clove Garlic

Salt to taste

1 Small Handful Cilantro

1 T Grassfed Plain Yogurt

1 t Picante Sauce (like Tabasco)


Instructions


First, deep fry your grain-free tortilla in pure olive oil (not extra virgin) until it's a crispy, light golden brown. Plate it and salt to taste. Next, shred cheese onto your hot tortilla. Place cilantro on top of the cheese as a bed for the rest of the ingredients. Next, toast your pine nuts in a hot skillet for about 2 minutes while tossing them constantly. Set aside. Next make the pico. Skin and seed your tomato. Dice it and place in a small bowl. Mince the garlic and slice the onions. Add them to the diced tomato. Add a pinch of salt and sweat the mixture for a minute. Finish with lime juice and stir. Let marinate while you poach your eggs. In a large sauce pan, bring 4 cups of water to a boil. Season with rice vinegar and salt. Stir the boiling water vigorously into a whirlpool. Ease eggs in and watch the whites hug their yolks in the swirling water. Poach your eggs for about 2 minutes. You want the yolks to be molten, not runny. Remove eggs from water and put on a small, separate plate. Dry them with a paper towel. They should look like large mozzarella balls. Now spoon the pico onto your cilantro bed. Place your poached eggs on top. Drizzle with crema (grassfed yogurt) and picante. Top with toasted pine nuts.


Seriously, you'll be amazed at how little you miss the old version. In fact, I'll take the LFG huevos rancheros any day!


Pair with a coconut/almond milk horchata.