Serves 4-6 Prep 5 min Cook 20 min Ready 25 min
This breakfast is a quick and easy comfort food that I grew up eating weekly.
In my family, we kept this recipe super simple, by just adding eggs, salt and pepper to the
hominy. In Ecuador, they also add a little bit of achiote, garlic and cumin, and top with chopped chives. I love it both ways!
16 oz of white hominy
1 cup of monterey jack cheese
2 tablespoons of butter
salt & pepper
1. First, we prepare the hominy. In a pot, add 2 x 8oz cans of white hominy (drained and rinsed); add enough water to cover the hominy and let boil on high for 10 mins. Once the hominy is cooked, drain the water.
2. In a pan, add 2 tablespoons of butter and add in the hominy. Once the hominy is warm and coated in butter, add a mixture of 6 scrambled eggs. Cook on low while continuously moving, making sure the eggs don’t stick to the pan.
3. Once the eggs are cooked, add 4 oz of finely graded Monterrey Jack cheese. Turn off the heat and let set for a few mins to let the cheese melt before serving.