Dear Gluten-Free Readers,

In celebration of Tortilla Tuesday, I would love to share one of my favorite breakfast recipes!  Huevos Rancheros are an extra hearty breakfast dish that will certainly keep you full well into the afternoon.  More importantly, Huevos Rancheros are typically Gluten-Free.  I understand that it may be difficult to order them at your favorite brunch spot after making them at home, but Huevos are an excellent GF option at restaurants.  Once again, be sure to double-check with your server that all items you order meet your dietary restrictions.

The tortilla is the main reason Huevos Rancheros are sometimes not GF.  Of course, this will never be a problem if you purchase the highly acclaimed Rudi’s Gluten Free Tortillas: Rudi’s GF Tortillas!  I personally enjoy our GF tortillas because they come in three different flavors: Plain, Spinach and Fiesta.

Vegetarian Huevos Rancheros (Recipe Makes Two Servings)
2 Eggs
4 Tablespoons of your favorite salsa
½ Cup of Arugula
4 Tablespoons of Veg. Green Chile
2 Rudi’s GF Tortillas
½ Avocado
1 Tablespoon of vegetable oil

Huevos Rancheros (Recipe Makes Two Servings)
2 Eggs
4 Tablespoons of your favorite salsa
½ Cup of Arugula
4 Tablespoons of Pork Green Chile
2 Rudi’s GF Tortillas
½ Avocado
1 Tablespoon of vegetable oil

• Before you begin, notice that vegetarian and pork green chiles are listed in both recipes.  Both are optional ingredients, however they truly make the dish special.  Here is a link to a great recipe for pork green chile: Pork Green Chile Recipe.  Here’s a link for vegetarian green chile: Vegetarian Green Chile Recipe.  Note, you will have to cook the either green chili the night before you serve your Huevos.
• Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
• Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
• Spoon 2 Tablespoons of salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa. Sprinkle with cilantro.
• Garnish each Huevo Ranchero with a ¼ cup of Arugula and sliced Avocado