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Huevos Rancheros, scrambled eggs, tortilla, avocado, feta black bean salsa.
Ingredients
60g Gochujang tomato sauce
1x Toasted tortilla wrap
3x St Ewe’s rich yolk eggs, slowly scrambled with butter
40g Avo mix
20g Feta crumbled
4g Pickled jalapeno
40g Black bean salsa
1g Picked coriander
1g Black pepper, coarse ground
10g Tortilla wrap crispy bits
MOP
- Scramble 3 St ewe eggs in butter until soft
- Warm the tomato sauce
- Toast the tortilla and fold into a cone shape.
- To plate, place the tomato sauce on the bottom of the bowl and add the eggs.
- Spoon on the avocado mix & bean salsa on top of the eggs
- Scatter the feta over
- top with picked coriander, pickled jalapinos and toasted tortilla bits
Black bean salsa
Ingredients
500g Black beans cooked & rinsed
100g Diced red onion
100g Diced tomato (seeds removed)
10g Chopped coriander
1 x Lime juiced and zested
60ml Olive oil
2g Toasted and ground cumin
4g Salt
3g Cracked black pepper
MOP
~ Mix all the ingredients in a bowl well and store for service.
Tortilla crispy bits
Ingredients
5 x Tortilla wraps
Oil for frying
3g Fine salt
MOP
- Cut the tortillas into thick julienne batons and fry in 190c oil until golden and crispy
- Remove from the fryer and season immediately and drain.
- Store in a airtight container on some paper towel ready for service.
Waiters Notes
Classic Mexican dish of scrambled eggs, black bean salsa, feta, tomato sauce, coriander and toasted tortilla’s
Allergies Egg, Gluten, Dairy, Sulphites, soy