Easter Brunch Ideas

Amalia Moreno-Damgaard shares a passion for cooking and traveling. She stopped by to share three easy and delicious recipes with Latin flair to incorporate into your Easter holiday menu.

Huevos Rancheros (recipe by Amalia Moreno-Damgaard, AmaliaLLC.com)

Sunny side up (or over easy) eggs topped with ranchero sauce. Ranchero sauce (ranch style sauce) is popular in Mexico and Central American countries. The sauce is a cousin of Sofrito (a base sauce from Spain). The sauce can also be used as a base for rice dishes, soups, beans, as a dip for chips, or as a base for more elaborate sauces by adding garlic, dried peppers and herbs such as oregano, thyme, bay leaves, cilantro, or parsley. The sauce is traditionally chunky, but it can be puréed too.

Serves 2 people

1 tbsp canola oil
2 large eggs
1 batch Ranchero Sauce (see below)
2 panfried corn tortillas (optional

Heat the oil in a nonstick skillet of medium heat. Add the eggs, cover, and fry until set and crispy on the edges (about 2 minutes). Transfer the eggs to a plate and keep warm.

Ranchero Sauce: 2 tsp canola oil, 2-1/2 tbsp finely diced Roma tomatoes, 1 tbsp finely diced yellow onion, 1 or 2 hot chiles, 3 tbsp water, ¼ tsp kosher salt. Directions: Put the oil in the same hot skillet where the eggs were cooked. Add the tomatoes, onion, chiles, water, and salt. Cook over medium heat until saucy and medium thick (about 3 minutes). Taste and adjust seasonings, if needed.

Top the eggs with the sauce.

Note: if using panfried tortillas, panfry each tortilla for a total of 1 minute on both sides with 1 tsp of canola oil each. Line the plate with the tortilla and place the eggs on top followed by the sauce.

Perico Andino
(recipe by Amalia Moreno-Damgaard, AmaliaLLC.com)

Meaning “Andean Parrot”, this delicious and easy to make dish is a traditional egg scramble from Venezuela. It is perfect for breakfast, as a snack, or anytime.

Serves 4-6

1 tbsp. Canola oil
1 cup chorizo criollo (creole chorizo sausage) –or substitute for Spanish chorizo, diced
½ cup yellow onion, diced
1/3 cup green bell pepper, diced
1/3 cup red bell peppers, diced
½ cup Roma tomatoes, diced
6 large eggs, beaten
Kosher salt

Heat a nonstick skillet over medium heat. Add the oil and the chorizo and sauté for 2-3 minutes. Add the onions and the bell peppers and sauté 2 minutes. Add the tomatoes and saute 2 minutes. Add the eggs and combine well with the vegetable mixture. Continue to cook until eggs are cooked and smooth, about 2-3 minutes.

Licuado de Banano y Fresa
(recipe by Amalia Moreno-Damgaard, AmaliaLLC.com)

Licuados are blended drinks made with water and ice or milk or juice popular throughout Latin America. This licuado is a popular, nutritious, and filling drink that takes minutes to make. Both kids and adults love it. It can be a breakfast or afternoon snack drink.

Serves 2

1 banana, peeled, broken in half
½ cup washed stemmed, halved strawberries
2 cups milk (whole or skim)
½ tsp vanilla extract
½ tsp almond or hazelnut extract
1 tbsp sugar

In a blender, process the all the ingredients until smooth. Taste and adjust the sugar, if needed.
Serve the licuado in tall glasses garnished with strawberries.

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