Mom's Huevos Rancheros
Mom wasn't Mexican, but she could sure cook like she was. This is a delicious brunch dish where eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives. This recipe would also be good with fresh avocado or guacamole. If you use gluten-free tortillas, which are easy to find, it would be gluten free. Hold the cheese and sour cream and it is dairy free!
Feel free to use canned or homemade enchilada sauce. You can swap leftover corn on the cob, cut off the cob, in place of frozen. Monterey Jack cheese can be used instead of Colby.
For yolks that are more set, poach the eggs for 5 to 10 minutes.