Dish of the Day: The Reluctant Vegetarian’s recipe for Muffin Tinned Huevos Rancheros

Anna Barnett

dish 263x300 Dish of the Day: The Reluctant Vegetarians recipe for Muffin Tinned Huevos Rancheros Muffin Tinned Huevos Rancheros

Eggs don’t have to just be a breakfast time treat and this dish is proof. This is a spin on a Mexican classic and perfect for the dinner table. It’s so versatile, and you’ll be able to make variations from serving to serving by going as spicy, as cheesy, or as big on the salad as you want. This works as a a starter on its own or doubles up a the perfect side dish to a steak. Try adding chorizo for a extra meaty spice, or mushrooms if sticking with the vegetarian option.

Muffin Tinned Huevos Rancheros

Cooking / Preparation Time – 15/20 mins

Feeds – 4/6


Smoky Spiced Tomatoes

1 x tin of good quality tomatoes

1 x large clove of garlic

1x sprinkle of oregano

Seasoning – salt & pepper

1/2 x tsp of smoked paprika

Cheesey Gruyere Sauce

2 x tbsp of salted butter

2 x tbsp of plain flour

Sprinkle of salt

1/2 x tsp of English mustard

3/4 x pint of semi-skimmed milk

70g of grated Gruyere cheese

Eggs (free range) – Allow one per person – Remove the majority of the egg white

1 x Pack of Tortillas – Each tortilla halved

1/2 Pack of Lambs lettuce – Thoroughly washed

1/4 Pack of Feta cheese – Crumbled

1/2 x Pot of sour cream

Sprinkle of smoked Paprika

Jalapenos – Options for extra spice

dish 2 263x300 Dish of the Day: The Reluctant Vegetarians recipe for Muffin Tinned Huevos Rancheros Instructions:

Start by crushing and finely slicing the garlic to add to a pan on a medium heat along with the tinned tomatoes, smoked paprika, oregano and seasoning. Leave to cook on a medium heat while preparing the other ingredients.

For the cheesey gruyere sauce start by melting the butter on a medium/low heat. Once it’s fully melted add the flour and mustard and stir thoroughly until it forms into a paste. Continue to stir for a minute or so then add the milk gradually until the paste turns into a thick sauce.

Next add the seasoning and grated cheese and keep stirring until it starts to become a smooth, lump free sauce. Continue to cook on a medium/low heat until ready to use ensuring you stir it often enough so it doesn’t stick or burn to the bottom of the pan…it can easily happen.

Once you’ve sliced your tortillas in half take your non-stick muffin tin and press the tortilla into it (butter the tin if it’s not non-stick). Add a dollop of the cheesy sauce followed by the egg yolk, removing the majority of the egg white so that it doesn’t spill over or out of the sides. This way you’re less likely to overcook your egg. Cook on 180 degrees Celsuis for 5/10 mins and serve so that the egg is still runny.

Serve with a garnish of lambs lettuce, a sprinkle of goats cheese, a few dollops of sour cream and as much paprika as you like. Season with salt and freshly ground black pepper.

This will be one of the starters at GET IN MY POP UP where East London produce meets Latin American inspired cuisine.

Last few places available by booking via my website or emailing

For a whole load more vegetarian dishes check out the Get In My Gob website and blog

Follow Anna on Twitter @GETINMYGOB

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