When chef John Currence opened up a restaurant in Oxford, Mississippi dedicated entirely to breakfast, the concept was an instant hit. People loved the innovative dishes made from scratch like the house-cured Tabasco brown sugar bacon and crumbly black pepper buttermilk biscuits. Now there are Big Bad Breakfasts in eight states, each serving up a killer version of huevos rancheros with a southern U.S. twist. 

The huevos rancheros starts with a layer of creamy grits dotted with chicken sausage and black beans. Poached eggs rest on top of the grits and are garnished with slices of avocado, pico de gallo, cilantro, and crispy tortilla strips. The dish gets a hit of heat with mojo sauce and a touch of acidity with a splash of lime. It’s super flavorful, slightly spicy, and ultra comforting. 

Most diners praise the dish for its sublime flavors. One Google review reported, “[As] soon as I inserted the first fork full inside my mouth, the deliciousness immediately exploded.” Another reviewer on Yelp said, “The grits in the huevos rancheros were delicious with a great cheese flavor and not too gritty. The poached eggs were a little over done, but there was still enough yolk to mix with the ingredients. If you like spice, I highly recommend asking for a side of their house hot sauce. Absolutely delicious!”