Huevos Rancheros Bowls

For a convenient breakfast option, you may partially assemble these bowls in advance. Simply prepare the grits as directed, keeping them on the looser side. Then distribute everything among microwaveable bowls or containers except the eggs, avocado and optional garnishes. When ready to eat, warm the grits mixture and add a freshly cooked egg and remaining toppings of choice.

Yields 4 servings.

Ingredients

3/4 cup instant yellow grits (dry)
3 cups low-sodium chicken broth (see notes)
3/4 cup shredded cheese (we like sharp cheddar or a Mexican blend)
1/4 teaspoon each kosher salt and freshly ground pepper
1 cup black beans, rinsed and well drained
1 cup salsa (blender salsa)
1 avocado, diced
4 eggs
Optional garnishes: chopped fresh cilantro or parsley, hot sauce, shredded cheese, a few crushed tortilla chips

In a medium saucepan, bring the chicken broth to a boil. In a stream, slowly stir in the grits. Reduce the heat to low, cover the pan and simmer for 5-6 minutes or until the grits have thickened but still have a loose quality to them. (They will continue to thicken as they sit.) Remove the pan from the heat and stir in the cheese, salt and pepper.
While the grits are cooking, fry the eggs as preferred–over easy, sunny side up, etc.
Assemble the bowls by dividing the hot grits among 4 bowls. Add a quarter of the beans, salsa and avocado to each bowl and top with an egg. Garnish as desired and dig in!

Notes: If you are caught short on chicken broth, you may opt for a mix of water and broth–or all water in a pinch. To replace the flavor, you may wish to add a little extra salt and perhaps and extra sprinkle of cheese