Huevos and Grits - Grits Rancheros

This Huevos and Grits recipe features warm cheese grits topped with fried eggs, salsa, and sharp cheddar for a hearty Southern breakfast.

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

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.

Heat a non-stick skillet over medium-high heat.
When the skillet is hot, add the butter to the pan.
2 tablespoons butter
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.
4 eggs, salt, black pepper
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.)

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.
4 tablespoons salsa or picante sauce, 4 tablespoons grated cheddar cheese

Use a salsa you enjoy on its own and sharp cheddar cheese, both play a key role in the final flavor of this dish.
Fry the eggs gently and avoid overcooking.
This recipe is best served fresh. Leftover grits can be refrigerated for up to three days and reheated with added liquid, but eggs should be cooked fresh.