The marriage of eggs with Mexican flavors is perfect for breakfast, lunch, or dinner.
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Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style

Huevos Rancheros (Ranch Eggs)
Lac du Nibiinaabe Style

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!

When I was a teenager, my family lived in the foothills near Tucson, Arizona. During that period, I spent considerable time at my girlfriend Karen’s parent’s small ranch. One benefit of spending time there was the “very cool” kitchen overseen by their cook with Mexican heritage. I ended up eating and loving Mexican food.

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

Although the ranch cook and ranchers might be disappointed in leaving out the corn tortillas and chorizo sausage, my adaptation comes in at a close second. 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, it is absolutely delicious!

Serve them up Lac du Nibiinaabe Style!

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!

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

Enjoy my recipe for Ranch Eggs!

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

The marriage of poached eggs with Mexican flavors is perfect for breakfast, lunch, or dinner.
5 from 1 vote
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Course: Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine: American, Southwest
Keyword: eggs, poached eggs, potato, vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 294kcal

Equipment

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

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:
  • Oregano
  • Ancho Chile Powder
  • Salt
  • Pepper

To Poach the Eggs

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

Serve With

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

Instructions

  • Trim the tops of the jalapeno and sweet peppers. 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.
  • Heat 1 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 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 start to become crispy and fork-tender.
  • 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 slightly brown.
  • 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.
  • In a deep skillet or shallow pan, bring water and vinegar to a high simmer (making sure there is enough water to cover the eggs). Use about one tablespoon per quart of water. Vinegar helps to hold the egg whites together. Note: Do not add any salt to the water as it dissolves the egg white.
  • 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 into the simmering water. Gently slide a spatula under the egg to loosen from the bottom of the pan so that 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.
  • Plate the fried potato mixture, and place eggs over the top. Serve immediately with salsa and cheese. Enjoy!

Footnotes

*The combination of the fried potatoes, peppers, scallions, and spices reheat very well in the microwave and can be easily served with other main courses. Sometimes I go wild with the amount fixed because they’re so darned good!

Copyright © 2017-2019 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

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G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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