I’m fortunate my husband is not only understanding of how obsessed I am with my sisters, but he loves them too. From the very beginning, he just got it. This is actually a pic of them about two hours after first meeting.
Granted, this was many bottles of wine in, but I think it’s pretty special. The best part is that though Dean was positive he’d won them all over, Melanie was far too protective of me – her little sis – to sign off right away. He had to earn it, but he certainly did!
Recently Jodie made Dean’s dream brunch and all bets were off. He had several helpings and continued to talk about it for days. Though I didn’t have the ingredients to recreate it this weekend, I made my own huevos spinoff for him. Tasty and made me almost as cool as my sisters.
Huevos Rancheros Tortilla Cups
Bon Appétit, 2008
6 6- to 61/2-inch-diameter corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup purchased pico de gallo (even better with LTM’s salsa)
2 to 3 teaspoons bottled chipotle hot sauce
Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
Place beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.