Huevos Rancheros with Wheat Germ | Kretschmer Wheat Germ
Subscribe to Syndicate

Huevos Rancheros with Wheat Germ

Huevos Rancheros with Wheat Germ

Nutrition Facts

Serving Size: Two tortillas with eggs and sauce (280g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 200
  • % Daily Value
  • Total Fat 22g 34%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 10g
  • Cholesterol 385mg 128%
  • Sodium 520mg 22%
  • Potassium 460mg 13%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 4g 16%
  • Sugars 6g
  • Protein 20g
  • Vitamin A 30% Vitamin C 30%
  • Calcium 20% Iron 15%
  • Vitamin E 20% Thiamin 10%
  • Folate 25% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Try this delicious dish for breakfast, lunch or dinner. It’s a well-balanced meal that gets a boost of nutrients with wheat germ. For quicker meal-time prep, make the salsa in advance so it’s ready to add to your warm corn tortilla and egg.

Serves 4

6 plum tomatoes, quartered

1 jalapeno pepper, seeded and quartered

1 clove garlic

1 cup sliced white onion

2 tablespoons olive oil, divided

1/2 teaspoon salt

1/4 teaspoon pepper or more to taste

2 teaspoons red wine vinegar

8 teaspoons Kretschmer Original Toasted Wheat Germ

1/2 cup shredded Monterey Jack cheese

8 corn tortillas

8 eggs

Hot sauce, to taste

8 teaspoons chopped fresh cilantro, for garnish

8 lime wedges, for garnish

Preheat oven to 450° F. In large bowl, combine tomatoes, jalapeno, garlic and onion. Stir in 1 tablespoon olive oil, salt and pepper. Transfer to foil-lined baking sheet and bake for 20 minutes until vegetables have softened.

Remove vegetables from oven and spoon into food processor; add red wine vinegar and process until smooth or desired consistency. Transfer to bowl and set aside until ready to use. (Note: Salsa can be made up to 2 days ahead and warmed before moving on to the next steps.)

Reduce oven temperature to 350° F. Wrap corn tortillas in foil and warm in oven for about 3 minutes. Once warm, remove foil and place tortillas in a single layer on two baking sheets. On each tortilla, spread about 3 tablespoons salsa and sprinkle 1 teaspoon wheat germ and 1 tablespoon cheese. Place in oven until eggs are ready.

In large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Depending on the size of your pan, crack in 2 to 4 eggs and cook for 1 to 2 minutes. Flip eggs and cook for an additional 1 to 2 minutes or until desired doneness. Remove eggs from heat. Take tortillas out of the oven and place an egg on top of each prepared tortilla. Repeat with remaining eggs. Serve immediately with hot sauce, cilantro and lime wedges.

Facebook comments