Early Fall at Home: Making the Transition from Summer to Autumn
Huevos Verdes Rancheros Breakfast Puff Pastry Recipe
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable and beautifully rustic.
This simple breakfast recipe really packs in the flavor and it’s all thanks to a yummy twist on Huevos Rancheros. Huevos Rancheros is a Mexican breakfast made with sunny side up eggs, enchilada sauce, corn tortillas and cheese. Typically, this dish is made to order at the local Mexican breakfast diner and served with a side of warm salsa. But for this recipe, I have taken those same delicious, soul-satisfying flavors of spice, cheese and corn tortillas and made a gorgeous breakfast pastry easily served to family and friends in the comforts of your own kitchen.
This recipe comes together in under 30 minutes and is surprisingly easy to make. There is, however, one step that is critical to yielding a perfectly baked breakfast pastry :: scoring the dough. Scoring is an important step because is creates the crisp puffed pastry edge. The key to scoring is using a sharp knife to cut through only the top layers of the dough. This allows the edges to puff and forms a well that contains the egg mixture.
Doesn’t that look promising??
Gently press the center pastry down a little and top with chips and cheese.
Whisk the eggs with the salsa, cream, salt & pepper, cilantro and red onions.
Whisk the egg mixture and carefully pour it into the par-baked shell — I had a few tablespoons of excess egg mixture so take this step slowly, don’t just dump it in all at once.
15 to 17 minutes later, a masterpiece is born.
The eggs are perfectly cooked, nice and creamy with a kick of heat from the salsa and a crunch from the chips.
I love adding a bit of unexpected sweet to spicy foods and a small dollop of apricot preserves adds just the right amount to balance the heat.
And since this recipe is located on a copper sink company’s blog let’s talk about what my beautiful copper apron front sink looked like after this meal was over!
Even when it’s full of dirty dishes, I am still so impressed with just how marvelous this sink looks in my kitchen.
But let’s be honest — nothing looks better than a clean copper sink!
- 1 sheet of puff pastry dough, thawed according to package directions
- 5-6 medium eggs*
- 1 cup corn tortilla chips, crushed
- ½ c shredded Monterey or pepper jack cheese, plus 2 T for garnish
- ¼ c red onion, finely chopped, plus 1 T for garnish
- ¼ c fresh cilantro, plus 1 T for garnish
- ¼ c salsa verde
- ¼ c heavy cream
- ½ t sea salt
- ½ t freshly ground black pepper
- apricot preserves for garnish (optional)
- Preheat oven to 400°. Place unfolded thawed puff pastry on a sheet of parchment and lightly roll out, lengthwise until the creases have disappeared. With the tip of a sharp knife, score through the top layers the puff pastry by running the knife 1" in from the edge of the dough, along all 4 sides. Be sure NOT to cut all the way through the dough. Lift the puff pastry, with the sheet of parchment, onto a rimmed baking sheeting into the preheated oven. Par-bake for 12 minutes. ((The pastry will puff nicely but will only be partially baked))
- While the pastry is par-baking, combine remaining ingredients ((except the chips and cheese)) in a medium mixing bowl and whisk until everything is combined.
- Once the pastry is finished par-baking, remove it from the oven and gently press the center section of the pastry down. Sprinkle cheese and chips evenly across the bottom of the pastry, if any get on the edges just brush into the center. Pour the egg mixture into the center over the cheese and chips, taking care not to overfill. ((I had a few tablespoons of egg mixture leftover))
- Sprinkle the remaining cheese, onion & cilantro atop the uncooked egg mixture.
- Carefully return the egg-filled pastry to the 400° oven and bake for 15-17 additional minutes or until the center is set and the pastry is light golden brown.
- Allow to cool 2-3 minutes before cutting. Cut the pastry in half lengthwise and thirds widthwise. Each square can be cut into wedges. Yields 12 wedges.
- Optional, top each triangle with a small dollop of apricot preserves.
- Serves 6
- *I used 6 eggs for this recipe and ended up with a little too much filling. Since eggs vary in size, be sure you do not overfill the pastry and be aware that all of the filling may not fit into the pastry.
For more recipes from our copper-loving foodie, check out our blog. If you have any questions about copper or copper sinks, our Sinkologists are here to help. Contact us or follow us on Facebook, Twitter, Houzz, Pinterest, or Instagram for helpful tips, recipes, and design ideas.