Rancher’s Eggs

Huevos Rancheros


This colorful, delicious dish is an icon of Mexican breakfasts and brunches. At Dos Caminos, we cook the eggs sunny-side up—which is traditional—but whichever way you prefer them will work. The Ranchero Sauce is the notable feature of this dish, so serve a cup per person.


  • Ranchero Sauce
  • 4 cups My Refried Beans, warmed
  • Vegetable oil, for frying
  • 8 (6-inch) corn tortillas
  • 16 thin slices ham, preferably Serrano
  • 16 large eggs
  • 2 cups queso fresco, crumbled
  • 2 avocados, preferably Hass variety, peeled and diced


  1. Prepare the Ranchero Sauce and My Refried Beans.
  2. In a skillet, pour in enough oil to measure about 1 inch deep and heat to 375°F on an instant-read thermometer. Cook the tortillas until crisp and golden, turning once. Spread each tortilla with about ½ cup of refried beans. Place each in the center of a plate and top with 2 slices of ham.
  3. Cook 2 eggs per portion and place them on the ham. Ladle ¼ to ½ cup Ranchero Sauce over the top, sprinkle with crumbled queso fresco, add a few slices of avocado, and serve. Pass the extra sauce at the table.