Anyhoo, originally, my favourite brunch dish was Eggs Benedict... the poached eggs then gradually gave way to Mexican Eggs... I then messed about with the ingredients at home, and 'Laura's Mexican Eggs' were born.
They always go down a treat... especially on lazy Sunday mornings.. There's quite a few ingredients in this dish, but it's worth it and, as it's lunch and breakfast, I think you can get away with it. So, this up and coming weekend, with romance in the air, why not dish up this sizzling treat to your loved one?... after all, apparently if you win over the stomach, you get the heart!
Take care all.
A Recipe for Mexican Eggs
mini tater tots or any fried potato product (two servings... you be the judge)
a handful of tortilla chips (I use multi grain)
1/2 a 15oz can of black beans, drained and rinsed
1 cup of grated cheddar
1 avocado, sliced
2 scallions, chopped
black bean & corn salsa (you can use regular salsa)
4 heaped teaspoons of sour cream
1 small carton of grape tomatoes, cut in half
1/4 cup of cilantro (coriander), chopped
4 eggs (I personally have one, but the hubby has two)
Cook the tater tots (of other potato product like this... sauteed potatoes, potato crowns, mini hash browns etc.) as per the manufacturers instructions. Transfer to a oven proof dish.
Add the chips, black beans, scallions, avocado, chopped cilantro (reserve a small amount for garnish), and tomatoes, and cover with the grated cheddar. Pop under the grill (broiler), until the cheese has melted and is bubbling...
While the dish is in the broiler, poach the eggs. To poach the eggs; bring a medium size pan of water to boil. Add a tablespoon of vinegar to the water. When the water is bubbling gently, crack the egg into a small ramekin or bowl, gently slide the egg from the bowl into the water. (I use the freshest eggs, as these keep their shape better). Poach gently for 2 minutes for a runny yolk. Remove the eggs, one at a time, from water with a slotted spoon. I usually place on a plate and cover with a bowl to keep the eggs warm if they are ready before the dish is ready, but in an ideal world, they'll be ready at the same time!
Once the potato mixture has been removed from the grill, transfer it from the ovenproof dish onto warm plates. Add the poached eggs on top of each plate. Season with pepper and a sprinkling of the chopped cilantro. Add a couple of teaspoons (or more if you fancy) of the sour cream and the salsa.
Shared at A Beach Cottage Good Life Wednesday, pop over for some inspiration!