Southern Huevos Rancheros: Traditional and Stone-Ground Grits Remixes
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Traditional Huevos Rancheros
"This is breakfast with an attitude. The magic happens when the yolk, the spicy ranchero sauce, and the beans all mingle on the fork."
- • 4 corn tortillas
- • 4 large eggs (fried sunny-side up)
- • 1 cup warm ranchero sauce or bold salsa
- • 1/2 cup black beans, warmed
- • Garnish: Avocado, cilantro, and cotija cheese
01. The Foundation: Lightly fry your corn tortillas in a small amount of oil until they are soft-crisp. Place two on each plate.
02. The Smother: Spread a thin layer of warmed black beans over the tortillas. Follow with a generous ladle of warm ranchero sauce.
03. The Finish: Top with the sunny-side-up eggs. The whites should be set, but the yolks must remain liquid gold. Garnish with fresh cilantro and avocado slices.
The Grits Remix
"For an estate-style brunch, swap the tortillas for a bowl of creamy stone-ground grits. It’s a soulful Southern transformation."
- • 2 cups prepared stone-ground white grits
- • 2 tbsp salted butter
- • 1/4 cup heavy cream (optional, for richness)
01. The Canvas: Prepare your grits until they are thick and creamy. Stir in the butter and cream. Spoon the grits into a shallow wide bowl.
02. The Assembly: Ladle the ranchero sauce and beans directly into the center of the grits. Place the fried eggs on top. The grits act as the perfect sponge for the sauce and the runny yolks.