Avandaro poached eggs…

With all this cold and snow, I have found myself daydreaming about warm places, far, far away.  My memory stumbled upon my time spent in Mexico, just outside of Mexico City, in a beautiful lake town called Valle de Bravo.  I was fortunate enough to live there for about six weeks on a pear orchard nonetheless, right near Lake Avandaro. As I was imagining my body consuming the sun’s heat on my favorite rooftop, I also remembered this breakfast.  This is a very quick version of a more authentic breakfast, but my memory’s appetite was pleasantly surprised.

Avandaro poached eggs…

1 clove garlic, minced

1 shallot, minced

1/2 poblano pepper, diced

1 14 oz can fire roasted tomatoes, diced

1 14 oz can white/black beans, rinsed

1/4 tsp chipotle powder

½ tsp chili powder

salt and pepper to taste

1 tbs olive oil

4 eggs

corn tortillas

tomatillo salsa…

4 tomatillos

½ small red onion

2 cloves garlic

½ jalapeño pepper

handful of cilantro

salt and pepper

juice of ½ lime

olive oil

salt and pepper


Start by making the tomatillo salsa.  Roughly chop ingredients.  Cook all ingredients (except cilantro, lime, salt, and pepper) in olive oil, in a pot, over medium heat, until softened. A little char adds a smoky note if you like that kind of thing. Transfer to a blender or food processor and purée.  Add cilantro and lime, and olive oil as needed for consistency, process as needed. Salt and pepper to taste.

Then for the eggs. In a large pan over medium heat, begin with olive oil, shallots, and garlic.  Cook until softened.  Add poblano pepper, cook until softened.  Add tomatoes and beans.  Add spices, salt, and pepper. Simmer.  Then, one at a time, crack eggs into a small bowl or cup, making sure no shell came along for the ride.  Then pour egg directly into the tomato sauce.  Repeat with all four eggs.  Reduce heat to low.  Cover and simmer until eggs are just cooked and yolk is desired consistency (I like mine runny). They will poach in the tomato sauce. Serve a portion with egg over corn tortillas and top with tomatillo salsa.

Eat together, toast to each other, and share!

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