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Huevos Rancheros (a.k.a. Ranch Eggs) Lac du Nibiinaabe Style

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The marriage of eggs with Mexican flavors is perfect for breakfast, lunch, or dinner.

Of all the ways to prepare eggs, poached eggs are, by far, my favorite. For me, they take a good meal to the next level. Add fried potatoes with peppers to poached eggs, and you can’t get a better yum factor!

Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style

My family lived in the foothills near Tucson, Arizona, when I was a teenager. During that time in my life, I spent considerable time at my girlfriend Karen’s parent’s small ranch. And because of spending time with my friend, one benefit I got to experience was the “very cool” kitchen overseen by a cook with Hispanic heritage. In that kitchen, it was all about the food. And the result was developing an insatiable appetite and life-long hunger for Mexican food.

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gluten FreeHealthy Choices
Servings:  4
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :5 minutes
Cook Time :15 minutes
Total Time :20 minutes
Course : Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine : American, Southwest
Diet : Gluten Free
Calories 294
Fat 14.9
Carbohydrates 31.1
Protein 10

My adaptation of traditional Huevos Rancheros

Although the ranch cook and ranchers I’ve known might be disappointed with my leaving out the corn tortillas and chorizo sausage, this adaptation comes in at a close second.

Let me go on record that life doesn’t get much better than when the runny yolk of a poached egg mixes with fried potatoes; the spicy Mexican flavors of the jalapeno, chili powder, spices, and prepared tomato salsa are genuinely delicious!

One of my favorite breakfasts western-style breakfasts is Huevos Rancheros (translated “Ranch Eggs”). Traditionally, the eggs are fried and served on corn tortillas, smothered in cooked salsa, and served with chorizo sausage.

Kymberley | G-Free Deliciously Tweet

Serve them up Lac du Nibiinaabe Style!

So, sans the corn tortillas in my version, where I serve the poached eggs ranch-style over spicy fried potatoes with a heaping spoonful of prepared salsa alongside cornbread for a quick, satisfying meal.

Enjoy my recipe for Ranch Eggs!

Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style
Serve Huevos Rancheros (Ranch Eggs) up Lac du Nibiinaabe style with fried Yukon Gold Potatoes, and a heaping spoonful of salsa on top!

Learn how to adjust the serving size. CLICK HERE

Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style

Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style

Kymberley @GFreeDeliciously
The marriage of poached eggs with Mexican flavors is perfect for breakfast, lunch, or dinner.
5 from 1 vote
Gluten FreeHealthy Choices
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine American, Southwest
Servings 4
Calories 294 kcal

Equipment

  • Medium Skillet
  • Deep Skillet or Shallow Pan
  • spatula
  • spoon
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Ingredients
 
 

  • 1 Jalapeno Pepper diced
  • 2 Mini Sweet Peppers diced
  • 3 Scallions thinly sliced (reserve a few for a garnish during plating)
  • 3 Medium-size Yukon Gold Potatoes scrubbed and cut into ½” square cubes
  • 2 tablespoons Olive Oil divided
  • 1 tablespoon Butter

Add the following spices to taste:

To Poach the Eggs

  • 1 tablespoon white vinegar
  • 4 cups water for poaching
  • 4 Eggs

Serve With

  • Prepared Salsa your favorite brand, we like spicy
  • Cheddar Cheese grated (optional)
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Instructions
 

Prepare the Peppers

  • Trim the tops of the jalapeno and sweet peppers. Then cut a few thin rounds from the top of each pepper (to add in step 4 below), cut the remaining of each pepper into thin strips, then dice cutting crosswise using kitchen scissors or a sharp knife.

For the Potatoes

  • Heat one tablespoon of the olive oil and the butter in a medium-size skillet over medium-low heat until simmering. Add the potatoes and cook covered for 4-5 minutes until the potatoes start to soften and brown. Using a spatula, flip the potatoes and fry uncovered for another 4-5 minutes until they become crispy and fork-tender.
  • Next, set the burner to medium-high heat, then add the remaining oil if necessary. Add in the diced peppers and continue to cook until the peppers start to brown slightly.
  • Reduce the heat to low. Add the Scallions, Pepper Rounds, Oregano, Chili Pepper, Salt, and Pepper to taste, stir, and cook until fragrant, about 15 seconds. Cover to keep warm until serving.

For the Eggs

  • In a deep skillet or shallow pan, bring water and vinegar to a high simmer (ensure there is enough water to cover the eggs). Use about one tablespoon per quart of water. [1]
  • To poach eggs one at a time, gently swirl the water in a circular motion with a spoon in the spot where you will be dropping the egg. Crack the egg on the counter and slip it into the simmering water. Gently slide a spatula under the egg to loosen it from the bottom of the pan, so the egg is floating. Cook 3 to 5 minutes until the white sets and the yolk has filmed over. Using a spatula, slide the egg onto a slotted spoon to remove it.

To Serve

  • Plate the fried potato mixture, and place eggs over the top. Serve immediately with salsa and cheese. Enjoy!

Recipe Notes

Footnote(s):
[1] Vinegar helps to hold the egg whites together. Note: Do not add salt to the water as it dissolves the egg white.
*The combination of the fried potatoes, peppers, scallions, and spices reheat very well in the microwave and can be quickly served with other main courses. Sometimes I go wild with the amount fixed because they’re so darned good!

Nutrition

Calories: 294kcalCarbohydrates: 31.1gProtein: 10gFat: 14.9gSaturated Fat: 4.4gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 7.7gTrans Fat: 0gCholesterol: 193.6mgSodium: 165.4mgPotassium: 844.4mgFiber: 4.3gSugar: 3.4gVitamin A: 173.5IUVitamin C: 83.5mgCalcium: 61.4mgIron: 2.4mg
Keyword eggs, poached eggs, potato, vegetables
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2022 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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