They say breakfast is the most important meal of the day. Whether you agree with that statement or not; it certainly is one of the easiest to create. Some people get by on cereal in a bowl or a piece of toast with some fruit; eggs, yogurt, oatmeal, bagels with cream cheese and many other options exist in a typical north american breakfast. I’m not even going to get into the options that exist in other parts of this little planet but however small or simple your breakfast, please never skip it…!
If you’re like me though, then you like a more complete meal in the mornings to kick off the day.
Either way, on the weekends its time to get serious about breakfast when we finally crawl out of a delicious sleep in session. Weekends are when I love to poach eggs since most of us tend to have a little more time and because poached eggs are healthy and awesome! Who doesn’t love a little bit of bright orange yolk running onto the plate… no offence to those who order their eggs hard poached, nobody’s perfect. These next few posts will focus on Sayulita’s inspirations from breakfast through to dinner so let’s get cooking! Without further ado, I give you Huevos Rancheros with sweet corn and black bean salsa and of course, poached eggs.
- 4 eggs
- 4 corn tortillas (flour is fine too)
- 1 jalapeno
- 1 small can of black beans
- 1 small can of sweet corn
- 1 shallot
- 1 lime
- 1 small bunch of fresh cilantro
- 1 ripe avocado
- pinch of garlic powder
- pinch of chili powder
- pinch of salt
- pinch of black pepper
- 1 tbsp of parmesan cheese
I like to start with salsas first because you want to give that salsa as much time for the ingredients to get to know each other and mingle and become friends. Trust me…. Start by finely dicing your shallot and jalapeno* and throw that jazz into a mixing bowl.
*When it comes to the jalapeno, keep in mind that most of the heat is in the seeds so take them all out if you want the salsa to be mild or add as much of the seeds depending on your spice tolerance.
Chop the cilantro by rolling the strands into a ball of sorts and then cut away. This makes it a little quicker and easier. Cut your lime in half and squeeze 1 half into your mixing bowl please. Save the other half for the avo spread unless you like citrus, in which case you can squeeze lime into that bowl to your heart’s content. After all, this is your show! Now drain the corn and beans and add to the mixing bowl along with the chopped cilantro and give that baby a good stirrin’. You can season this salsa with salt and pepper if you like, but I find that there is plenty of seasoning in the avocado spread and one of the best parts of this dish is the layering of flavors. After mixing, cover with some plastic wrap and set to the side.
Time to make your avo spread. Pretty simple really… Smash some avo in a bowl, squeeze your other lime* half in along with a pinch of salt, pepper, garlic powder and chili powder (save some of the chili for a colorful plate garnish if you like; I know I do!)
*Lime is important with avocado for two reasons: first it tastes really good in there and secondly, it prevents your avo from going brown too soon.
Now it’s time to heat up some water for poaching your eggs. Please don’t poach eggs in vigorously boiling water because this will make a mess of the egg whites and possibly result in you overcooking those deliciously golden yolks. Add a tbsp of white vinegar to the water and bring to a rolling boil. The vinegar will help keep those whites together while they cook. While the water is heating up, let’s put some oil in a non-stick pan and brown the tortillas just slightly. This warms and softens them but also adds a delicious toasty flavor because who doesn’t like toast!
Crack your eggs and drop into the gently boiling water. I usually poach for no more than 2 minutes but I understand this is a very personal decision. If you’ve never poached before then you will figure out your preferred time after a couple tries. Remove the eggs with a whole-ie spoon and get ready to layer.
Ready? You gotta be quick now because everything is now cooked and warm and that’s how you want it to hit the table, even if you are cooking for 1. Spread your avo on the warm tortillas then spoon the corn and black bean salsa over top. Place your poached eggs on next. I like to put a little more salsa on at this point and I’m sure nobody has to ask why… Finally its time for that parmesan*! I know parm is not Mexican but who cares… it’s perfectly happy on these Huevos Rancheros and I’m sure you will be too. Finally garnish with a touch of chili powder and a cilantro sprig.
Enjoy your breakie and once you’re done, take some time to let me know what you thought!
*Pro tip: goes absolutely beautifully with a glass or two of prosecco mimosas. Cheers.