Huevos and Grits - Grits Rancheros
User Reviews
5
Huevos and Grits - Grits Rancheros
Description
This dish starts with cheese grits cooked until creamy and kept warm. Eggs are cooked in butter in a non-stick skillet until whites are set; they can be served sunny side up or flipped for firmer yolks. A sprinkle of salt and pepper seasons the eggs. The eggs are then placed atop a bed of hot cheese grits, topped with salsa or your choice of picante sauce, and grated cheddar cheese.
The mixture delivers a soft, creamy base from the grits contrasted by tender eggs and bright notes from salsa. The cheddar adds a melty, sharp component enhancing richness. Its comforting texture and mix of savory flavors make it suitable as a satisfying breakfast or brunch dish.
Huevos and Grits can be served alongside buttered toast and jam for a southern style breakfast, or with warm tortillas for a southwestern twist. Leftover cheese grits can be refrigerated for up to three days and reheated gently, although freezing is not recommended. Reheating is best done at low power to prevent dryness, with frequent stirring.
Ingredients
One recipe of Cheese Grits (link below)
For the Huevos:
- 4 egg
- 2 tablespoons butter
- salt
- black pepper
- 4 tablespoons salsa your choice of mild or hot, or picante sauce
- 4 tablespoons cheddar cheese grated
Instructions
Prepare the Cheese Grits:
- Start by cooking the cheese grits. Follow my recipe in this post: https://www.lanascooking.com/cheese-grits/Keep the grits warm while you cook the eggs.
Cook the Eggs:
- Heat a non-stick skillet over medium-high heat.
- When the skillet is hot, add 1 tablespoon of butter to the pan.
- After the butter has melted, tilt the pan to distribute the melted butter all over the surface.
- Carefully crack the eggs into the pan. Add a light sprinkle of salt and pepper if you like.
- Cover the pan and cook until the egg whites have solidifed (2-3 minutes). (If you like your eggs sunnyside up, stop here. If you like them done all the way through, flip each egg over and cook for another minute or so.)
Assembly:
- Place a ladle of cheese grits in the bottom of a small plate or shallow bowl. Add two fried eggs on top of the grits. Top the eggs with salsa or picante sauce. Add grated cheddar on top.
Notes
- Leftover cheese grits can be stored refrigerated for up to three days; reheat gently at 50% microwave power, stirring often, or use a double boiler.
- Freezing cheese grits is not recommended due to texture changes.
- Serve with buttered toast and jam for a southern style meal or warm tortillas for southwestern style.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 583kcal | 29% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 428mg | 143% |
| Sodium | 1416mg | 59% |
| Potassium | 309mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 449mg | 45% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
