The Huevos Rancheros sandwich and the Mexican coffee recipe are a good morning


Any sandwich can be eaten for breakfast, but if you’re comfortable, not every sandwich is worthy of the “breakfast sandwich.” Use this recipe for your basic BEC (this is bacon, eggs and cheese, for the layman) to add some football… And when you’re there, you’re going to do the same thing for your cup.
Mexican simple syrup
Three-quarters of c. Piloncillo (or brown sugar)
1/2 c. water
1/2 c. The whole clove
An orange peel
4 cinnamon sticks
1 TBSP. Chopped raw almonds
Soft sandwich rolls, grilled
A quarter of the c. puree
2 teaspoons olive oil
1/2 teaspoon cayenne pepper
Fried eggs
A quarter slice the avocado
2 pieces of crispy bacon
Chili sauce
Coriander leaf

Make the syrup: cut Piloncillo (if used) into pieces. Add all the ingredients to a small pot and bring to a boil. Cook for about six minutes until the liquid is reduced. Take it out of the heat source and put it in a heat resistant tank to cool. Use it in a cup of coffee. We washed our cups with the Krups Savoy digital coffee machine.
Make a sandwich: mix the chili powder with olive oil and sprinkle on both sides of the toast roll. To roll, add a Fried egg, topped with avocado and bacon. Put some hot sauce on it and garnish with cilantro. Top sandwich bread and Mexico’s spiced coffee service.


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