Poached Egg Packing a Punch

It has long been said that breakfast is the most important meal of the day. Unfortunately, this cliche isn’t always explained, but it does ring true: eating a hearty, healthy breakfast is a good way to increase the odds of your having a good day. Huevos Rancheros – Spanish for Eggs, Ranch-style – is a wonderful behemoth of a breakfast choice that culls its ingredients from all the food groups, and then some. Its requisite rice and beans have a synergistic relationship alone, but the two eggs, tortilla chips, and variations provide a protein and nutrient turbo boost. 

Origin of the Classic

Mexico is a vast, largely desert country with a rich history in farming, a mixture of cultures, and, of course, ranching. Regarding the latter, as anyone who’s done it will tell you, ranching is no easy job: chasing a wayward goat or keeping a rumbling herd of cattle on course requires matching the energy of the animals you’re shepherding. The films of Mexican filmmaker Carlos Reygadas often take place in the Mexican countryside and demonstrate with stark honesty what can go wrong and right on a ranch. In Our Time (Nuestro Tiempo), an ornery bull gets into it with an unfortunate donkey – while the ranch hands take refuge on a truckbed until the melee is over. Working long days with uncertain outcomes or quitting time means a rancher needs a powerful start to the day, and Huevos Rancheros is up for the job. 


Diana Kennedy’s Influence 

Diana Kennedy is not Mexican but nonetheless, an authority in Mexican cuisine, having moved to the country, founded a culinary institute,Food Writer Diana Kennedy with Chef Becky Geisel and authored countless cookbooks. She’s also an influence on Chef Becky and has visited Bex multiple times, imparting wisdom and holding Chef Becky to high standards. “Every time she visits, she goes straight to our trash to see how we’re doing with recycling, sustainability, and food waste,” the Chef laughs. Diana’s recipe has inspired countless chefs, and it should be noted that Huevos Rancheros is not only a great energy-packed day starter but a wonderful soak-up meal if you’ve been, as the British say, overserved in your alcoholic beverage consumption. 


Cilantro and Poaching: the Bex Touch  

Chef Becky adds her own touch to the dish with cilantro rice and the delicateness of poached eggs. Poaching eggs is not easy to pull off, and creating an egg dish quickly and accurately is often a skills test for kitchen aspirants. Poaching the egg allows it to be cooked while also allowing the golden liquid to seep into the rice. Cilantro is an herb that divides people, as some find its flavor profile analogous to the antiseptic, but blended into the rice it provides a nicely piquant touch to counterbalance the dish’s heartiness. The Chef spices up the black beans and uses pico de gallo, a popular topping that is fresh-chopped as opposed to salsa’s being blended into a puree. Pico de gallo literally means “beak of rooster” and its origin is debated, but again: all roads lead back to the ranch. 


A Cyclist, Hiker, or Walker’s Perfect Dish 

Huevos Rancheros is the perfect meal for breakfast or brunch, and its aficionados often cite its nutrition powerhouse qualities as enough to sustain them in skipping lunch. Ready to hike in Hunterdon County’s hollers and natural spaces? Up for a long, mind-clearing walk? Doing a long bike ride? Is yard work looming? Huevos Rancheros is the perfect companion for your travels in life.