Tag Archives: Christmas brunch

An Alternative Christmas Brunch

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Brunch to me used to mean custardy, eggy things or pancakes and waffles on holiday mornings. But when I married my husband, he brought a love for all things Latino and a new tradition was born … Christopher’s Huevos Rancheros for Christmas brunch.

I didn’t expect my parents to bite; they’re conservative breakfasters through and through. But after the first year, thirteen years ago now, they were the ones clamoring to declare the huevos an official tradition.

This year, things are a bit different. I’m typing this as my family packs up Christmas dinner to take to the hospital to be with my mom. We’ve tried to maintain as many traditions as possible … trees, stockings, the creche. And we saw Santa and Frosty driving a convertible today (Noe was so psyched!), so we know he’s in town.

But while we’ll be having our holiday Huevos sometime over the weekend, I’ll need something more portable for this year’s Christmas breakfast. So I’m going to surprise mom with Kale and Feta Tartines (she’s excited about kale right now) made on Alison’s Olive and Rosemary loaf and hope that we’ll all be gathered around the table for Huevos next Christmas Day.

What are some of your traditions for Christmas brunch? A big affair or casual nibbles while everyone rips off wrapping paper? I’d love to hear …

Merry Christmas, everyone!

PS — Here are a few other brunch ideas you might enjoy:

Huber Huevos Rancheros

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This meal is our family’s traditional Christmas Day breakfast. Christopher mans the comal after the Santa festivities, while we all fill our coffee mugs and wait for our plates.

1 cup organic, low-fat refried beans
8 small corn tortillas
2 cups shredded sharp cheddar cheese, divided
2 tablespoons canola oil
4 large eggs
sea salt and freshly ground black pepper
sour cream, salsa and hot sauce to taste

Preheat broiler with 2 oven oven racks placed in the top third and bottom third of the oven. Spread a 1/4 cup of beans onto four tortillas, sprinkle each with 1 tablespoon of cheese and top with another tortilla. Arrange on a cookie sheet and broil in the bottom third of the oven for 3-4 minutes, until just turning color and crisping. Flip and cook another 3-4 minutes.

While tortillas are cooking, heat oil in a large nonstick skillet over medium high heat. Swirl the oil and crack the eggs into pan. Cook 2-3 minutes, until whites are just set. Season with salt and pepper.

Take the tortilla pan out and carefully transfer one egg to the top of each tortilla. Sprinkle with the rest of the cheese and broil in the top third of the oven for 1-2 minutes (watch carefully not to burn), until the cheese is bubbly and the egg white is completely set.

Transfer to plates and top with a dollop of sour cream and salsa.

Serves 4