TO MAKE THE PICO DE GALLO:

STEP 1

Combine the diced tomato, onion, and jalapeño.

TO MAKE THE FRITTATA:

STEP 1

Preheat the oven to 400F.

STEP 2

In an 8-inch skillet over medium heat, add olive oil, onion, tomato, cumin, and jalapeño, and mix to combine.

STEP 3

Meanwhile, add eggs, a splash of water, and cilantro to a medium bowl. Season with salt and pepper to your liking and whisk. Add the cheese and stir to combine.

STEP 4

Add egg mixture to the pan and allow to cook, lifting the edges of the cooking eggs with a spatula to allow any uncooked egg to flow to the bottom of the pan. Allow the edges to set slightly, then transfer the pan to the oven to finish cooking for about 10-15 minutes or until just set.

STEP 5

Remove frittata from oven, divide into 4 wedges, top with pico de gallo, and garnish with cilantro. Optional: top with a dollop of Greek yogurt. Serve warm.

FOR LATKES:

STEP 1

In a large bowl, combine the grated potatoes and onions with the beaten egg, flour, and 1 teaspoon of salt.

STEP 2

In a skillet, heat about 1 tablespoon oil over medium heat until shimmering. Form the mixture into pancakes and fry in batches until brown and crispy golden on both sides. You may need to add more oil to the pan between batches.

STEP 3

Transfer to a paper towel-lined plate, season with salt and pepper. Keep the latkes warm by placing them on a sheet pan in an oven set to low.

FOR HOLLANDAISE:

STEP 1

Prepare the Hollandaise by melting the butter over a double boiler in a heatproof bowl set over a pan of simmering water. Spoon off the white solids, then pour the reserved clear yellow liquid into a separate container. You can also melt the butter in the microwave and use a fat separator to remove the solids.

STEP 2

In another bowl, whisk the egg yolk and water, then place it over the double boiler, whisking constantly.

STEP 3

When the eggs begin to froth, gradually add the clear liquid butter in a slow and steady stream, continuing to whisk. After the sauce has the consistency of thin mayonnaise, remove it from the heat, then add lemon juice, salt, and dill to taste.

STEP 4

To warm the Hollandaise just before serving, heat it very gently over the double boiler, whisking constantly. Be careful not to overheat or the Hollandaise may lose its creamy consistency.

FOR POACHED EGGS:

STEP 1

Using the same pot of simmering water from the double boiler, add vinegar and keep the water at a simmer (do not boil).

STEP 2

Break the eggs into individual ramekins or small cups.

STEP 3

Gently stir the simmering water in a circular fashion, then slide the eggs into the water one at a time. You will need to add them in batches.

STEP 4

Cook until the eggs whites are set. Remove with a slotted spoon and pat dry on a paper towel. Season with salt and pepper.

STEP 5

Plate the dish by placing lox atop 1 to 2 latkes. Add a poached egg followed by warm Hollandaise sauce.

STEP 1

Preheat oven to 450F.

STEP 2

Use a spoon to scoop out each avocado half until large enough to accommodate 1 egg.

STEP 3

Stabilize avocado in an upright position with bunched aluminum foil if necessary.

STEP 4

Crack 1 egg into each avocado half and sprinkle with salt and pepper.

STEP 5

Bake for 10-15 minutes or until the white is set and the yellow is slightly runny.

STEP 6

Sprinkle with scallions and serve warm.

STEP 1

Preheat the oven to 350 degrees F.

STEP 2

In a pan, heat the olive oil and add the sausage, cook until hot.

STEP 3

Add the beaten eggs and gently fold through with the sausages until the egg starts to become firm. Season with salt and black pepper.

STEP 4

Lay one tortilla on your cutting board and spoon about 1/2 cup of the egg mixture onto the center of the tortilla.

STEP 5

Add about 1/2 cup of the hash browns and some grated cheddar.

STEP 6

Start at the end of the tortilla closest to you and begin to tightly roll into a long tube.

STEP 7

Transfer the enchilada to a lightly buttered or greased 13×9 inch baking pan.

STEP 8

Repeat the process until all of the fillings have been used, making sure to save some cheese to sprinkle over the top of the enchiladas.

STEP 9

Once the pan is full, pour the sauce overthe tortillas and sprinkle with the remaining cheese.

STEP 10

Bake in the oven for 25-30 minutes, until the sauce is bubbling around the edges of the enchiladas.

STEP 11

Garnish with some green onion (optional)

STEP 1

Preheat oven to 425F.

STEP 2

Thinly slice shallots and sauté in olive oil until softened and slightly caramelized.

STEP 3

Lightly grease a pizza pan with olive oil. Stretch dough across pan and top with spoonfuls of fig spread and goat cheese, gently spreading each ingredient to distribute evenly. Top with 2-3 handfuls of arugula.

STEP 4

Bake for 11 minutes on middle rack.

STEP 5

Pull pizza out of oven and crack eggs on top. Carefully place pan on top rack and bake for an additional 5-8 minutes depending on preferred doneness of eggs.

STEP 6

Grind fresh black pepper over the top and serve.

MAKE THE SALSA:

STEP 1

Heat grapeseed oil in pan with high sides over medium heat. Add onions and cook until onions are soft.

STEP 2

Add garlic and cook until fragrant, about 3 minutes.

STEP 3

Add chopped tomatoes, along with any juice from the cutting board.

STEP 4

Stir, bring to a boil, then lower heat and simmer until tomatoes are soft, about 20 minutes. Season with salt.

ASSEMBLE THE HUEVOSRANCHEROS:

STEP 1

Toast tortillas until crisp and browned in a toaster or toaster oven on high (if you don’t have a toaster/toaster oven, you can “toast” tortillas in a hot cast iron skillet or other frying pan over high heat).

STEP 2

Place 2 tortillas per serving on serving plates.

STEP 3

Spread black beans over tortillas. Spoon cooked salsa over black beans.

STEP 4

Slip sunny side up eggs over salsa, then top eggs with avocado slices, queso fresco, and garnishes. Serve with additional salsa and optional garnishes on the side