Saturday, July 30, 2011

Favorite Dishes: Huevos Benedict

Here's a quick and easy dish that works great for either brunch or brinner (and really who needs an excuse for some quality brinner time). I now present my Mexican play on Eggs Benedict: Huevos Benedict. Thankfully my Spanish wasn't too rusty to come up with that. This is also a great way to experiment with poached eggs, which are by far the most delicious and photogenic way to cook eggs.

Huevos Benedict
Servings: 1
Time: 10 minutes

1 corn tortilla
1 egg
1/2 soyrizo link
tomatillo sauce (recipe follows)

  1. Poach your egg. It's pretty simple; just fill a pan with about an inch and a half of water (enough to cover the egg). Bring it to a gentle boil then lower the temperature slightly (looking for 160-180 degrees) and gently lower your egg into the water. Use a spoon to concentrate the egg white over the yolk. Turn OFF the heat and cook covered for 3-5 minutes. I like runny yolks, so I do 3 minutes. Remove the egg with a slotted spoon and make sure it drains well. Voila you have a poached egg.
  2. Meanwhile, you should heat up your corn tortilla on a skillet over medium heat. Don't let it get too crispy or it'll be hard to cut.
  3. Heat up the soyrizo for about 3-5 minutes on medium heat. There's no need to worry about doing anything else to it because most store brand soyrizos come nicely seasoned already and our tomatillo sauce should add extra spice to it.
  4. Assemble as shown and top with your tomatillo sauce.

Tomatilo Sauce
Servings: 10+
Time: 20 minutes
10 tomatillos, husked
2-4 serrano or jalapeno peppers
Vegetable broth
1/4 cup onion, chopped
4 garlic cloves, minced
  1. Put your tomatillos and peppers in boiling water until the tomatillos change color (about 5-10 minutes). Their shade of green will change pretty drastically. 
  2. Combine the tomatillos, peppers, onions, and garlic in a blender. Add veggie broth to control desired consistency and blend.
  3. Heat over medium heat in a sauce pan.
This is a pretty traditional green salsa used for enchiladas verdes. You can minimize the heat and make a sweeter salsa by using jalapenos instead of serranos. 

I found this to be a very successful dish, but in the future I think I'll try a different salsa like honey chipotle. A flour tortilla might also work better due to its natural fluffiness.

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