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Hey there!

Welcome to the personal webpage of Carol Frankie Hilker (me!).  It is here, that you can find access to my writing, my books,  my recipes...my life. Thanks for stopping by!

Huevos Rancheros

Truth be told, “Breakfast for Dinner”, is my favorite of the cookbooks I have written. It’s the one that speaks closest to my heart. As someone who has spent a lot of “normal”hours working in restaurants, I find myself eating a lot of dishes that cross genres between the breakfast, lunch and dinner. Maybe it’s a tuna sandwich at 9:00am or leftover waffles at 10pm. Sometimes I don’t eat breakfast until 1:30pm.

Writing that book felt fluid. Plus, working on a cookbook from home allows you the flexibility to make your own hours, as long as you get it done. Having breakfast items and brunch items in constant testing and development was great for the belly. It made some of these dishes less daunting when it was 1am. I often looked forward to those quite hours, alone in my kitchen, just me and a Benedict.

Of all the dishes in this book, the one that gets called upon the most is this recipe for Huevos Rancheros. It’s quick, it’s delicious and it uses things that are usually already in the pantry, things you can access easily after a Taco Tuesday. Plus, it’s the perfect accompaniment to a Bloody Mary if you need a little hair of the dog! If you like a slightly milder version of this dish, reduce the amount of green chili’s.

Best served outside on your favorite patio with a beer back and very dark sunglasses.

Huevos Rancheros

Serves: 4

½ Tbsp. olive oil

8 slices of bacon, finely chopped

1 large onion, finely chopped

1 garlic clove, crushed

4 hot green chilis, finely chopped

1 mild red chili, de-seeded and finely chopped

4 tomatoes, roughly chopped

½ tsp. of sea salt

¼ tsp. of freshly ground pepper

8 eggs

4 plain, 8-inch flour tortillas.

Fresh salsa and/or avocado to serve with

Heat the oil over medium in a frying pan/skillet and gently fry the bacon until it is almost cooked. Drain off all but 1 teaspoon of fat.

Add the onions and garlic to the pan and cook, allowing to lightly brown. Add the chilis, tomatoes, salt and pepper. Stir well and cover. Bring to a boil, then reduce the heat and simmer for twenty minutes, stirring frequently. (Make a Bloody Mary and clean up!)

In a separate pan, over medium heat, fry or poach the eggs to your liking and gently warm the tortillas in the broiler or on low in a frying pan without oil.

To serve, place 2 eggs per person on a warmed tortilla and liberally spoon the salsa over the eggs. Add guacamole or fresh pico on top — if using. Eat immediately!

French Onion Soup

French Onion Soup