Description
Huevos Rancheros Baked Eggs bring weekend brunch straight from Mexican kitchens to your table with zesty charm. Crispy tortillas, rich salsa, and perfectly runny eggs create a simple breakfast that feels like a warm culinary hug.
Ingredients
Scale
Main Ingredients:
- 2 ½ to 3 cups (315-375g) all-purpose flour
- 1 cup (240ml) warm water
Seasonings and Enhancers:
- 2 tablespoons white sugar
- 1 teaspoon salt
- ¼ cup (25g) grated Parmesan cheese
Liquids and Fats:
- 2 tablespoons vegetable oil
- 1 tablespoon active dry yeast
- ¼ cup (60g) melted butter
Instructions
- Pour 1 cup of warm water (110F/45C) into a large mixing bowl. Sprinkle 2 tablespoons of white sugar and 1 tablespoon of active dry yeast over the water. Allow the mixture to bloom for 5 minutes until foam develops on the surface.
- Mix 2 tablespoons of vegetable oil and 1 teaspoon of salt into the yeast mixture. Stir until completely combined.
- Gradually incorporate 2 ½ cups of all-purpose flour into the liquid. Blend until a shaggy dough forms, adding extra flour by tablespoon if the mixture feels too sticky.
- Transfer the dough onto a lightly floured countertop. Knead the dough for 5-7 minutes, working it until the texture becomes smooth and elastic.
- Grease a clean bowl with a touch of oil. Place the dough inside and cover with a kitchen towel. Let the dough rise in a warm area for 60 minutes, or until its volume doubles.
- Gently deflate the dough by pressing down with your fist. Divide the dough into 12 equal portions, rolling each into a neat sphere.
- Arrange the dough balls on a parchment-lined baking sheet, spacing them slightly apart. Cover and allow a second rise for 30 minutes.
- Heat the oven to 400F (200C). Prepare a pastry brush and the melted butter.
- Brush each roll with ¼ cup of melted butter. Sprinkle ¼ cup of grated Parmesan cheese over the rolls.
- Slide the baking sheet into the preheated oven. Bake for 12-15 minutes until the rolls turn a rich golden brown.
- Remove the rolls from the oven. Let them rest for 5 minutes before serving to allow the cheese to set and cool slightly.
Notes
- Warm water activates yeast best between 100-110°F, so use a kitchen thermometer for accuracy.
- Handle dough gently during kneading to keep rolls tender and soft.
- If your kitchen is cold, place dough near a warm oven or use a proofing drawer to help it rise properly.
- Brush rolls with melted butter right after baking for extra shine and rich flavor.
- Prep Time: 2 hours 7-12 minutes
- Cook Time: 12-15 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 221 kcal
- Sugar: 6 g
- Sodium: 243 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 7 mg