Easter brunch has become a tradition at our house. Gone are the days of the giant turkey dinner and ham feast. We favour getting the eating out of the way first thing, then stuffing ourselves with chocolate treats for the rest of the day. While my family would be disappointed if I took the stuffed French toast off the menu, I was tempted this year to make MY favourite breakfast of Huevos Rancheros. Alas, I’m going to aim to please the crowds this year, but maybe next year I’ll be self indulgent and make it Mexican Easter. Huevos and tequila champagne cocktails, perhaps?

Luckily, just before Cream made her big move to NYC, I got to cook a thing or two for her in Edmonton. We enjoyed our lazy tea sipping, pajama wearing mornings together, and stuffed ourselves silly so that lunch became a thing of obscurity most days. What better way to start a Saturday morning with your bestie than with a filling breakfast of Huevos Rancheros with fresh salsa, avocado, and sour cream…and a squeeze of lime of course. I could eat it for breakfast, lunch, and dinner.

Happy chocolate eating, bunny spotting, egg hiding day, no matter what’s on the menu.


Sugar’s Huevos Rancheros (serves 4)

4 corn tortillas
4 eggs
1 can of refried beans, warmed (I like Amy’s Organic Traditional Style)
1/2 cup of shredded cheese (sharp cheddar, jack, or even feta are great)
2 avocadoes, quartered
sour cream
fresh salsa (recipe below)
lime, quartered

For the fresh salsa combine the following:
1/4 cup finely diced onion
2 diced tomatoes
handful of chopped cilantro
clove of crushed garlic
juice of one lemon
squeeze of Sriracha (or more if you like it hot)
salt to taste

Heat oven on broil. Place 4 corn tortillas on a baking sheet. Top with warmed beans. Gently add a slightly undercooked sunny side up fried egg. Top with cheese and place for just a minute of two under the broiler until the cheese is melted.

Top with avocado, fresh salsa, sour cream, and a squeeze of lime.