Alright, let’s talk “huevos rancheros” a popular brunch dish that originated as morning fare for farmers to tide them over until lunch. Traditionally, it consists of fried eggs, served in lightly fried corn tortillas topped with a tomato-chili sauce (sometimes resembling a salsa). Accompaniments include refried beans, potatoes, sliced avocado, sometimes guacamole.
Variations on the theme abound. One preparation I found involves poaching the egg directly in the tomato mixture, using a heat proof serving dish.
Here are three delicious takes from Ottawa’s Sunday brunch purveyors.
At the Manx (370 Elgin Street), ordering the huevos rancheros menu staple gets you two eggs over easy with black bean mole, chipotle sauce, melted cheddar cheese, and freshly made guacamole on a griddled corn tortilla. All for a tenner.
With a side of the Manx’s signature house-made hot sauce and potatoes, you’ve a lovely hearty meal.
[Served with a rustic lightly mashed fingerling potatoes with skins]
Pleaste note the Manx does not take reservations. The line up for Sunday brunch easy winds its way up the stairs of this establishment onto the street.
At Edgar (60 Rue Bégin, Gatineau), ordering huevos rancheros gets you a crisp flour tortilla, shaped and baked in a mold, holding refried beans, roasted tomato puree, cheese, and eggs, usually topped with a punchy salsa verde.
Served with a fresh salad of greens and potatoes, brunch will set you back a tad more than a tenner.
Edgar serves brunch both Saturdays and Sundays. Sundays, however, are particularly busy for the small but extremely popular eatery. Edgar also does not take reservations, so arrive at the beginning of service (9:30 AM on Saturday, 10:00 AM on Sunday) or visit with a little patience. Seating is limited. The wait is worthwhile.
At the venerable Courtyard Restaurant (21 George Street) in the Byward Market, Chef Michael Hay and his creative kitchen re-invented huevos rancheros. Ordering huevos rancheros here gets you two poached eggs, guacamole, a corn tortilla, refried beans, mole, “dirty rice pilaf”, and fried parsnips.
[Photo courtesy of our wine blogger, Claire]
Brunch will run you $12.
Chef Hay and his talented cooks Justin Tse (@JustinTse) and Curtis Luk (@RunsWithTongs) continue to switch up the brunch menu at Courtyard, coming up with interesting dishes. Their huevos rancheros is still on the menu. But, photos of the new brunch dishes tweeted the weekend before this restaurant competed in Gold Medal Plates have me wanting to visit one Sunday and soon.
370 Elgin Street
21 George Street