Huevos Rancheros

Huevos rancheros on a plate with all the fixings

These delicious homemade huevos rancheros served on crunchy tortillas, spread with refried beans, and topped with melted cheese, avocado, pico de gallo, salsa, sour cream, and cilantro, are the perfect Mexican breakfast. 


  • 3 good quality corn tortillas
  • 1 1/2 cups refried beans (e.g. Old El Paso refried beans or homemade)
  • 2 tablespoons butter or olive oil
  • 6 large eggs
  • Kosher salt and ground pepper
  • 3/4 cup grated Monterey Jack cheese
  • 1 avocado
  • 1 teaspoon fresh lime juice
  • 1/3 cup sour cream
  • Preferred salsa
  • Chopped cilantro
  • Pico de gallo


Preheat the broiler.

Heat the tortillas.  Toast them one at a time in dry cast-iron skillet. Place on a baking sheet; spread each tortilla with 1/4 to 1/2 cup of refried beans, according to taste, and lightly cover with aluminum foil to keep warm.

Cook the eggs. Heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided. Crack the eggs directly into the hot butter and reduce the heat to medium-low. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Season with salt and pepper. Fry about 2 minutes for “sunny side up,” 3 minutes for medium yolks (cook this way for photos), and 3 1/2 to 4 minutes for hard yolks.

Sprinkle with cheese. Top each prepared tortilla with 2 fried eggs and 3-4 tablespoons of the grated cheese. Slide the tortillas under the broiler just long enough to melt the cheese.

Add your favorite toppings and enjoy! Dice the avocado and toss with the lime juice to prevent the avocado from browning. Divide the avocado among the tortillas. Top each serving with 2 tablespoons (or more) of salsa fresca, pico de gallo, cilantro, and a dollop of sour cream.

Keywords: huevos rancheros recipe, Mexican breakfast