Deconstructed Huevos Rancheros
 
 
Serves: 4
Ingredients
Baguettes
  • 1 cup water (heated to about 110 degrees F)
  • 2½ cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1½ teaspoon active dry yeast
  • 1 tablespoon water
  • 1 teaspoon olive oil (for greasing the bowl)
Black Bean Puree
  • 1 cup dried black beans, rinsed and patted dry
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1½ cups vegetable broth
Salsa Fresca
  • 4 tomatoes, roughly chopped
  • 3 tablespoons tomato paste
  • 1 shallot, roughly chopped
  • 1 clove garlic, peeled and smashed
  • 1 jalapeno pepper, chopped and seeds removed
  • 1 large handful of cilantro
  • juice of ½ a lime
Poached Eggs
  • 4 eggs (for 2 people - you can easily make more)
  • 2 tablespoons distilled vinegar
  • salt
  • freshly ground black pepper
Instructions
Baguettes
  1. Place 1 cup of warm water (about 110 degrees F), bread flour, sugar, salt, and yeast into your bread machine according to manufacturer's directions. Set to the "dough" cycle, then press start.
  2. When the bread machine's cycle has finished, place the dough into a lightly greased non-reactive bowl, turning it over to coat the ball of dough. Cover tightly, place in a warm spot, and let sit for 30 minutes or so, until it has doubled in size. You know that it's ready when you push your finger lightly into the dough and the indentation from your finger stays in the dough.
  3. Punch down the dough, then place it onto a clean, lightly floured surface. Roll the dough into a 16x12 inch rectangle, then cut it in half to form 2 8x12 inch rectangles. Roll up each half of the dough tightly, beginning at the 12 inch side, pressing out any air bubbles as you roll. Roll the dough back and forth to taper it and place the two rolls about 3 inches apart on a greased and/or lined baking sheet. Using a knife, make deep diagonal slashes across the loaves every 2 inches down the bread.
  4. Cover the dough and allow it to rise in a warm place for 30-40 minutes, or until doubled in size. Bake the baguettes for 20-25 minutes in a 375 degree F oven until just slightly golden. Allow to cool, then cut into slices about 2 inches thick. Toast, if you like, then top with some of the black bean puree, salsa, and a poached egg (recipes all follow).
Black Bean Puree
  1. Place the beans in a small pot and add in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-high and cook for 2 minutes. Remove the pot from heat and allow the beans to sit in the hot water for 1 hour.
  2. After an hour, drain the beans. Place them back into a small pot with the shallot, garlic, and vegetable broth. Add more water if you need to, just to cover the beans (or use vegetable stock, if you like). Cover and simmer over medium-low heat for 1 hour or so, until the beans are soft. Strain the beans, shallot, and garlic from the broth, but save the cooking liquid to add to the puree later.
  3. Puree the beans, shallots, and garlic with a food processor or immersion blender. Add a bit of the cooking liquid as needed, until smooth. It should have about the same consistency as sour cream, only slightly thinner. Taste, and add salt and/or pepper as necessary. Push through a mesh sieve to smooth out. Place back into the small pot and set aside; it can be heated back up quickly when you are ready to use it.
Salsa Fresca
  1. Puree all of the ingredients in a blender or food processor. Taste and add salt or pepper to taste. Store in the fridge until ready to use.
Poached Eggs
  1. Bring 3 inches of water, vinegar, and salt to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Make sure that the temperature remains within 160-180 degrees F.
  2. Crack your eggs into a small dish, one at a time, and submerge the the lip of the dish into the simmering water, letting the water into the dish. Gently slip the egg out into the water. Let the egg sit for 3 minutes. Pull the eggs out with a slotted spoon and VERY GENTLY dry them off on a paper towel. Place on top of a piece of baguette that has already been smothered in the black bean puree.
Assembly
  1. pieces of sliced bread (baguette from above or any other bread)
  2. Unsalted Butter (for spreading on the bread)
  3. Black Bean Puree (recipe above)
  4. Salsa Fresca (recipe above)
  5. Poached Eggs (recipe above)
  6. ground black pepper
  7. Toast 2 slices of baguette and top with unsalted butter. Top each with a dollop of black bean puree and spread. Top that with your poached eggs, then place some extra black bean puree and salsa fresca on the side. Crack some fresh pepper over the top and serve.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/01/24/deconstructed-huevos-rancheros/