~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Thursday, May 3, 2012

"Eggs Benedict" Mexican-Style... or Poached Egg on Hash browns with Guajillo Chile Salsa


"Eggs Benedict" Mexican-Style.... or Poached Egg on Hash browns with Salsa Roja. I think I just invented a new dish... well, sort of. I admit this dish was mostly inspired, though the finishing touch was my own personal attempt at creating a dish I had never had or made made before... In the process, I named the dish, "Eggs Benedict Mexican-style". It's my new favorite brunch dish, as it's so much healthier than the classic Eggs Benedict... which I allow myself on rare occasions. Actually, this could very well be my signature dish.... because, nowadays, everyone has to have a personal signature dish:). But seriously, I'll have to give credit where credit is due...

After making a couple of Rick Bayless's salsas, from his book Mexican Everyday, I happened to leaf through some of his other recipes. As a side note in his book, he mentioned a breakfast dish he and his wife had made... in celebration of their 25th wedding anniversary. It was a simple dish consisting of some hash browns smeared with a bit of guacamole, topped with a poached egg, and a sprinkling of some chopped cilantro. So simple, that I wondered why I had never thought of it. Oh, I'll make breakfast using hash browns, eggs, and guacamole or salsa. But to put them together like he did, well, I'll be honest.... I never thought of it before.

So that's when I got inspired to make his dish... just like he mentioned it in his book. It sounded so good to me, that I knew I'd make it. And because I had just made his salsa roja, an idea came to me. Why not make Mexican-style eggs benedict? That's where my dish differs a bit from Rick Bayless's.... the addition of the salsa roja. The salsa makes the dish that much better(in my opinion).... and it mimics the classic eggs benedict. Pretty unique, I thought.

The mexican-style version is also much lighter in calories, is gluten-free, and.... well, it's different. I have to say this was a winner of a recipe for us! We loved it....and it made our Saturday morning breakfast so much better. Will be making the dish again.... made it again, and loved it just as much:). Hope you enjoy...

Note: While you can use store-bought hash browns, salsa, and guacamole, you can also make your own, as I did. Just click on the ingredient list, and the links will take you to the recipes I made some time ago.

You will need:

Fresh cilantro

Directions:
1. Make guacamole and set aside.
2. Make hash browns and keep warm.
3. Poach eggs.
4. Place hash browns on individual serving plate, smear about 1 TBS guacamole and place poached egg on top.
5. Pour some salsa roja( add to taste, as the salsa is a bit tangy... but I like tangy:)) on top of poached egg, and sprinkle with chopped cilantro.... you may want to have the salsa roja at room temp, or a bit warmer.

6 comments:

Susy said...

This looks delicious!!

Ellie said...

Thanks, Susy. It was delicious:)! Have a great day....

Andreea said...

I will definetly try this!

Ellie said...

Andreea, I'm hoping you will enjoy it... it's an easy recipe that can be quite adaptable. You can easily skip the salsa, and even use a zucchini fritter(which I've seen you post not too long ago:). If you like poached eggs, this will be good:).
Thanks for stopping by and have a wonderful weekend!

Vanessa C. said...

Hello! I made this for breakfast today and it was a big hit! Your blog has the perfect mix of recipes for my family. My husbands family is from Yugoslavia and my family is from Romania so your blog literally has recipes to suit everyone. I look forward to more recipes. God bless and thank you! Vanessa :)

Ellie said...

Vanessa, Thank you so much for your kind words... and for taking the time to stop by and share. I'm so glad to hear you tried one of my favorite recipes! And glad to hear the whole family enjoyed it:)...

It sounds like we E. Europeans have similar tastes:)... glad the blog is an inspiration to you, as it makes my day to know I can be of help.