Sunday, March 6, 2011

Mexican Eggs Benedict

I love Eggs Benedict, poached eggs on English muffin with bacon and Sauce Hollandaise. I also love Mexican breakfasts, like Ox Eyes, poached eggs in a spicy tomato sauce served on a tortilla. So why not make the best of both worlds?

I sautéed the onions and the fresh jalapeños in a dash of olive oil. Once the onions were golden, I added a can of chopped tomatoes and a half a cup of water to the sauce pan. Spiced it up with some seriously hot chili powder, pinch of salt, black pepper and a tiny dash of brown sugar.

I let the sauce simmer for 10-15 minutes, while preparing the bacon in the oven and toasted two English muffins.

Time to poach the eggs. Break them gently in to the sauce and let them cook for a few minutes, depending on how runny you like the egg yolks.

Place the poached eggs on top of the bacon, pour over more of the hot tomato sauce and garnish the plate with freshly chopped coriander.

Serve with hot coffee and cold orange juice. Perfect breakfast for one of those days, when you need something a little bit stronger!


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