29/52: Phyllo Wrapped Huevos Rancheros

Hmm… it seems to be my routine to post my weekly blog post late! Oops! Last week’s entry is late with good reason though. I decided to ‘unplug’ and relax with my husband since he will be working quite a bit of overtime starting this week. I will likely only see him in the morning for a little bit {about 30 minutes when getting him ready to get out the door}, and for a few hours before we go to bed at night. He will be putting in 12 hour days + commute time. Eek.

I had originally planned to post about a super easy chili recipe I made last week, but maybe I’ll save that one for later because I think this recipe is fabulous! I had the Food Network on the other morning {imagine that!} and my hubby saw this recipe, and made sure the ingredients made it on my grocery list. As soon as he said it had black beans in it, I was down! Anything involving black beans is priority on my list — yum! He described the recipe and then I googled it to make sure I wasn’t missing anything… I was thrilled at the fun spin this had on breakfast.

If you guys haven’t watched Big Daddy’s House on Food Network, be sure to do so. He always has super fun and easy recipes that are a spin on traditional recipes – or something entirely new! This one is… Phyllo Wrapped Huevos Rancheros!

Yum! It was super easy and fun — we made it together so that made it even more fun — and delicious too! Due to time issues, we just substituted his ranchero sauce for salsa. If you want to try the sauce too {which we will do next time} check out the link after the recipe.

Phyllo Wrapped Huevos Rancheros

Ingredients:

2 T butter
8 eggs, lightly scrambled
6 sheets phyllo dough
Bread crumbs
1/4 – 1/2 C melted butter
1/2 can black beans, drained and rinsed
1 C crumbled queso fresco

Directions:

Preheat the oven to 450 degrees F.

Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook’s Note: Eggs will cook more later in the oven.

Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel.

Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.

Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly.

*My note: Serve with sour cream, salsa and smashed avocado {or guacamole}*

Source & Recipe: Big Daddy’s House

Have an awesome week everyone!! 🙂

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