Name: Double Yolk Huevos Rancheros
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 8 jumbo eggs; 1 tablespoon olive oil; 1/2 pound Mexican chorizo, casings removed; 1/2 cup chopped Vidalia onions; Kosher salt; Pinch of ground cumin; 1 clove garlic, minced; 1 16-ounce can refried beans; 6 to 8 pickled jalapeño slices, finely chopped, plus pickled jalapeño juice (optional); 8 6-inch corn tortillas; Shredded monterey Jack, pico de gallo, chopped fresh cilantro, lime wedges and hot sauce, for serving; Kosher salt and freshly cracked pepper

Directions

Make the eggs: In a large nonstick pan or 2 medium nonstick pans, add the butter and allow it to gently melt over low heat without browning. Tilt and swirl the pan to coat the bottom and the sides (this will help slide the eggs out later).
OK, pay close attention: Crack one egg into the pan. Separate a second egg over a bowl, leaving the yolk in one side of the shell and the white in the bowl. Take the yolk in the shell and, using the edge of the shell, gently break the thick clear albumen (egg white) of the egg in the pan and pour the separated yolk right next to the other yolk so they cook at the same time. Repeat this process with the rest of the eggs so you have 4 eggs with 2 yolks each. (Reserve the egg whites for another use.)
Cook the eggs over medium-low heat until the whites are cooked through and the yolks are still runny. This takes 8 to 10 minutes, so be patient and work on the other steps. If the eggs finish before the other steps, remove the pan(s) from the heat.
Meanwhile, make the beans: In a medium pot, add the oil and chorizo and cook over medium heat until the orange fat is rendered, using a wavy potato masher or wooden spoon to break the chorizo into bits. Add the onions, a tiny pinch of salt and cumin and the garlic and cook, stirring them into the chorizo. When the onions are tender, add the refried beans and chopped pickled jalapeños. Cook until the beans are softened and loose. If they dry up a bit, add a splash of water or a bit of the pickling juice from the jalapeños. Keep warm.
Char the tortillas: In a large dry pan (cast-iron, please) or griddle over high heat, add the stack of tortillas. Cook and flip in a way that once the bottom tortilla is charred, it moves to the top of the stack, flipped. Continue to flip and alternate sides until each tortilla has had a date with the bottom of the pan.
Build your plate: Place an equal amount of the refried beans on each plate. Slightly level them out with the back of your spoon. Sprinkle each with an equal amount of cheese and then slide a double-yolk sunny-side up egg on top. Sprinkle some pico de gallo around the edges. Season each yolk with salt and a crack of black pepper. Sprinkle with cilantro and spritz with lime juice and a shake of hot sauce. Serve each plate with 2 folded charred tortillas.

Photograph by David Malosh

Double Yolk Huevos Rancheros

Ingredients

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