Huevos Rancheros is a simple, hearty, and delicious breakfast that relies on a few high-quality ingredients to stand out. Start with a great salsa, a fresh and salty cheese, and the best corn tortillas you can find to give this Latin staple the spotlight it deserves.
Place salsa in a small sauce pot and bring to a light simmer then lower heat and keep warm until ready to serve.
Meanwhile, in a large sauté pan heat 2 teaspoons of avocado oil over medium-high heat then add yellow onion, cumin, and a pinch of salt and sauté stirring frequently until aromatic and translucent, about 3 to 5 minutes. Next add the black beans and a 1/2 cup of water and bring to a boil then reduce to a simmer for 8 to 10 minutes, mashing some of the black beans gently with the back of a spoon or fork until thickened in consistency. Season to taste with salt and transfer to a covered bowl to keep warm until ready to serve.
Quickly rinse and dry pan then return to medium high heat along with 2 more teaspoons of avocado oil. Gently toast tortillas on both sides until brown in spots and beginning to crisp. Season with salt, if desired, and cover to keep warm until ready to serve.
Return pan to medium high heat and add remaining avocado oil. Once hot, carefully add eggs and season well with salt and pepper. Cook to desired doneness.
Divide warm tortillas evenly on plate and top with black beans, eggs, warm salsa, and garnish with queso fresco, fresh cilantro, and hot sauce. Serve immediately.
Preheat oven to 400F.
Arrange bacon slices in a single layer on a non-stick or foil-lined baking sheet and bake for 15 to 18 minutes, or until crisp, checking in around the 10-minute mark to ensure bacon isn’t burning. Transfer cooked bacon to paper towel lined plate to soak up excess grease than coarsely chop and set aside.
Melt butter in a medium skillet over medium-high heat then add shallots, garlic, and a pinch of salt and sauté until translucent, about 3 to 5 minutes. Add Swiss chard and sauté until wilted, about 1 to 2 minutes, then remove from heat and let cool.
In a large mixing bowl whisk together eggs, half and half, and salt and pepper then fold in chopped bacon, Canadian bacon, thyme, sauteed Swiss chard mixture, and cherry tomatoes. Pour half of the egg mixture into the frozen pie crust and top with half of the Gruyere cheese. Pour in remaining egg mixture and top with remaining Gruyere cheese then bake for 35 to 40 minutes or until crust is golden brown and the center of the quiche is firm. Remove from oven and let rest for 10 to 15 minutes before serving.