My huevos rancheros
May 05, 2012 |
| My Cinco de Mayo breakfast |
In honour of the Mexican celebration of freedom and independence, Cinco de Mayo, this May 5th I am cooking up a gorgeous breakfast!
Not only tinged with Mexican history it is a delightful and refreshing change to a greasy fry up and can sooth a sore head as well, if not better than, any bacon sarnie.
Recipe:
Per person-
1/2 avocado
6-8 cherry tomatoes, I used piccolo
1/2 red onion
1/4-1/2 chipped red chili, depending on how hot you like it
lug of olive oil
dash balsamic vinegar
4-6 rashers of streaky bacon
1 flour tortilla wrap
1 egg
salt and pepper
Make your salsa first by finely dicing the onion and the tomatoes and tipping them into a bowl along with any tomato juices that have escaped as you've chopped them. Test the heat of your chili by tentatively nibbling the tip of the chili and snipping off a little with your teeth. Let it rest on your tongue for a few second them chew, this way if it is very very hot you have only had a little and not chomped down the whole thing.. be warned it sometimes takes you by surprise!
Finely slice your chili and add as much as you like to your tomatoes and onion, drizzle over the oil until you can see it creeping up through the ravines in the tomato mixture then dash in about a tablespoon of balsamic, salt and pepper and mix. Give the salsa a taste to adjust the seasoning, I like to leave mine in the fridge for a few hours to mingle together but it is also delicious straight away.
Spread out your streaky bacon on a grill pan and sprinkle your flour tortilla with a little water. Now wrap the tortilla in foil then tuck it under the grill pan which you need to slide under a hot grill for the bacon to sizzle and crisp.
Whilst the bacon sizzles, scoop out the soft, buttery flesh of your avocado and slice into thick chunks about 1cm thick. If you are making more than one dish and it may take you some time to get all the component parts together then squeeze a little lime over the avocado to keep them nice and green.
You can top the pile of yummyness with a poached or fried egg, your choice, but try and make sure that which ever you choose you keep the yolk runny so that when you cut into it the golden cream run out through the bacon, salsa and avocado and is caught by the toasted tortilla.
Now build your breakfast, start by lining the plate with a tortilla then pile on the avocado then your crisp bacon, topped off with a generous few spoonfuls of salsa, rest your egg of choice in top and dig in to my version of this Mexican classic.
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