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Brunch is more than a midday meal, it’s the perfect excuse to invite your family to catch up, kick back, and eat delicious homemade food. Since brunch typically takes place during the time of day when you’re still in pajamas (possibly enjoying your second cup of coffee), simple dishes that you can prepare ahead of time are crucial. Huevos rancheros — or “ranch-style” eggs, a traditional breakfast on Mexican farms — are a bonafide crowd-pleaser, and this recipe, which features I Can’t Believe It’s Not Butter! Original Spread (certified as a heart-healthy food by the American Heart Association), is the perfect brunch table centerpiece to share with the people who make your heart the happiest.

While this recipe already comes together in about half an hour, you can speed up the process further (and make sure those huevos rancheros get to the table piping hot) by making the pico de gallo and prepping the refried beans the day before (just pop the latter in the microwave for a minute or two before serving). That leaves even more time for brunch conversation; skip the small talk and try asking your loved ones questions that will spark a discussion. Heartfelt answers only.

Heartfelt Moments at Mealtime

Can you go around the table and
name three things you have in
common with each family member?

HOW TO MAKEHuevos Rancheros

Ingredients

Pico de Gallo

  • 2 medium ripe tomatoes, chopped (about 1 ½ cups)
  • 1 large fresh jalapeno pepper, seeded and finely chopped
  • ¼ cup finely chopped onion
  • ¼ cup chopped cilantro
  • 2 tablespoons lime juice

Refried Black Beans

Eggs

  • 2 teaspoons I Can’t Believe It’s Not Butter!® Original Spread, divided
  • 4 eggs
  • 4 6-inch corn tortillas, warmed
  • 1 small avocado, sliced

Directions

Pico de Gallo

  1. Combine all ingredients in medium bowl.

Refried Black Beans

  1. Stir in black beans with their liquid and water or vegetable stock and bring to a boil. Reduce heat and simmer 10 minutes or until most of the liquid is absorbed. Remove beans from the heat and mash with fork or immersion blender.
  2. Melt I Can’t Believe It’s Not Butter! Spread in medium saucepan over medium heat. Add onion and cook 5 minutes or until tender. Add garlic and cumin and cook 30 seconds.

Eggs

  1. In a large nonstick skillet, melt I Can’t Believe It’s Not Butter! Spread and cook eggs 3 to 4 minutes, or until the whites are set and the edges are fully cooked.

Assembly

  1. Place a tortilla on each plate. Top each tortilla with refried beans, pico de gallo and an egg. Serve with additional pico de gallo, avocado and cilantro.
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