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Close-up of a stacked Huevos Rancheros breakfast sandwich with runny yolk, avocado, and salsa on an English muffin.
Maryam

Huevos Rancheros Breakfast Sandwich

Take your breakfast game to the next level with this vibrant and satisfying sandwich, packing all the bold flavors of classic huevos rancheros between two toasted brioche buns.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Quick Ranchero Sauce
  • 1 Tbsp vegetable oil divided
  • 0.5 small yellow onion diced
  • 2 cloves garlic minced
  • 0.5 jalapeño seeded and minced
  • 14.5 oz can diced tomatoes undrained
  • 0.5 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.25 tsp salt or to taste
  • 0.125 tsp black pepper or to taste
For the Sandwiches
  • 4 brioche buns split
  • 4 slices Monterey Jack cheese
  • 4 large eggs
  • 1 ripe avocado sliced
  • 2 Tbsp fresh cilantro chopped, for garnish

Equipment

  • Large skillet or frying pan
  • Small saucepan
  • Toaster or toaster oven

Method
 

Prepare the Ranchero Sauce
  1. Heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the diced onion, minced garlic, and minced jalapeño. Sauté for 3-5 minutes, until the onion is softened and translucent and the aromatics are fragrant.
  2. Stir in the undrained diced tomatoes, ground cumin, chili powder, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, stirring occasionally, until the sauce has slightly thickened and the flavors have melded. Keep warm.
Assemble the Sandwiches
  1. While the sauce simmers, lightly toast the brioche buns. Once toasted, place a slice of Monterey Jack cheese on the bottom half of each bun. Return them to the toaster or a warm skillet briefly, just until the cheese is melted and gooey.
  2. Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Crack the eggs into the skillet and fry them to your liking (sunny-side up or over easy works best for a sandwich), seasoning with a pinch of salt and pepper. Cook until the whites are set and the yolks are still runny, about 2-3 minutes.
  3. To assemble each sandwich, spread a generous spoonful of the warm ranchero sauce onto the melted cheese on the bottom bun. Carefully place a fried egg on top of the sauce. Layer with slices of fresh avocado and a sprinkle of chopped fresh cilantro. Top with the other half of the brioche bun.
  4. Serve your Huevos Rancheros Breakfast Sandwiches immediately and enjoy the delicious mess!

Notes

Spice it up or tone it down! If you like more heat, don't remove all the seeds from the jalapeño, or add a pinch of cayenne pepper to the sauce. For less heat, omit the jalapeño entirely.
Make-ahead tip: The ranchero sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before assembling the sandwiches.
Serving suggestion: These sandwiches are fantastic on their own, but a side of black beans or a simple fruit salad would make a complete brunch spread. For a different bread base, try toasted English muffins or even warm flour tortillas for a taco-sandwich hybrid!