Huevos Rancheros for Breakfast, Brunch, Lunch and Dinner

I’ve realized that part of why I love eggs is because their gentle blandness — with a little richness from the yolk — is a good excuse to be assertive with the seasonings and sauces. I’m thinking of the soy sauce I pour on my four-minute onsen eggs, the hot sauce that gets caught in all the crevices of my scrambled eggs, the chile crisp I use to fry my fried eggs. When I was little, I loved a hard-boiled egg…