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 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.
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!
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
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!
Notes
Nutrition
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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