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

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!

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Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style

When I was a teenager, my family lived in the foothills near Tucson, Arizona. I spent considerable time at my girlfriend’s parents’ small ranch. 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. The result was developing an insatiable appetite and life-long hunger for Mexican food.

Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style

ABOUT THIS RECIPE (per serving)

Gluten FreeHealthy Choices
Servings:  4
AVG. Maker RATING: 
5 from 2 votes
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
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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.

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!
Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style
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Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style

The marriage of poached eggs with Mexican flavors is perfect for breakfast, lunch, or dinner.
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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

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-sized 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 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 at 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 for 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!
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YOUR OWN NOTES

KITCHEN 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

Recipe Card powered by WP Recipe Maker

(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 © 2017-2023 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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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

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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Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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