"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:

Homemade hash browns

Homemade guacamole

Poached eggs

Homemade Salsa Roja(Guajillo chile salsa)

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.

2 Simple Salsas....Salsa Roja and Tomatillo with Smoky Chipotle Salsa

.

2 Simple Salsas... Salsa Roja( Guajillo Chile Salsa) and Tomatillo and Smoky Chipotle Salsa.
I'm glad I picked up a cookbook from my bookshelf the other day. And even though I've looked through my cookbooks many times, I still enjoy grabbing an armful of cookbooks and plopping on the sofa to re-read them. There's always a new recipe that I missed before... or an old recipe that I meant to make, but never got the chance. New technology has now made recipes available at the click of a button. It's easier... no need to store books. But every so often I miss leafing through cookbooks... there's nothing like having the hard copy in my hands.

I don't know about you, but when I have the chance to eat at a Mexican restaurant, I look forward to the chips and salsa. I probably enjoy the salsas more than the actual meal:). The salsas are so different in texture and flavor. Not one is alike.

When it comes to making my own salsas at home, I've often limited myself to making the usual salsas that involve fresh tomatoes, fresh jalapenos, an onion, some cilantro and a bit of lime juice... or pico de gallo. And from time to time, I may make the salsa verde, guacamole, or the black bean and corn salsa.... even the quick, budget-friendly avocado sauce. They are all excellent. But recently I managed to make 2 different salsas, opening the door to a new way of making salsa for me... using various chiles to add depth and flavor.

I've learned that in order for a good salsa to gain that depth of flavor, the ingredients(some or all) need to be roasted or grilled. When using raw ingredients, the flavor can be a bit more harsh. Granted I still love a fresh salsa... especially during the summer months when tomatoes and peppers are at their peak. But it's good to have a back-up for the fresh salsa....

I happen to really like Rick Bayless's style of cooking. I've learned a ton from him....like using simple ingredients and simple techniques to create dishes with maximum flavor. The salsa recipes I'm sharing today actually come from his cookbook Mexican Everyday... if you remember, I posted a tortilla soup recipe not too long ago. It, too, comes for the same book, and it happens to be my absolute favorite tortilla soup.

The really nice thing about salsas is that they can be used with so many dishes.... and I think that's why I love making salsas. Plus, they aren't calorie-laden and are the perfect "topping" for all sorts of dishes... from burritos, to enchiladas, to soups, to scrambled eggs. Or in my case, a new brunch dish that I recently made and loved... will be posting it soon:). Hope you enjoy...

Salsa Roja(Guajillo Chile Salsa)

Note: This salsa is somewhat tangy... as would be expected from using tomatillos.

Tip: You can use 16(1/4oz) dried arbol chiles instead of the guajillo chiles...and you can skip the oil and dry roast the chiles if you prefer.

You will need: adapted from Mexican Everyday

2 TBS oil

2-3 dried guajillo chiles (1/2 oz.), stemmed

3 cloves garlic, peeled

4 tomatillos, husked and cut in half

1/2-3/4 cup water

salt

Directions:

1. Break stems from chiles and shake to remove as many seeds as will come out easily....

2. Heat a large skillet over medium heat. Add the oil. To the hot oil, add the chiles and press on them for a few seconds until they have changed color slightly and are aromatic, turn and do the same on the other side.... this should take no longer than a minute(20-30 seconds on each side).

3. Use a slotted spoon to move the chiles to a high speed blender, leaving behind as much oil as possible.... I add some of the oil to the blender.

4. Wipe out the skillet with a paper towel, and heat on medium-high. Add the tomatillos, cut-side down, and the garlic. Allow to brown.

5. When the tomatillos are well-browned, about 3-4 minutes, turn everything over and brown the other side.

6. Place tomatillos in blender( I used my Vita-mix for this) and combine with the chiles. Stop blender and add some water( I added a little more than 1/2 cup). Blend on high until salsa is super smooth.

7. Season with salt.... adjust consistency of sauce with additional water if needed.

~~~~~~~~~~~~~~*****~~~~~~~~~~~~~~~~~~

Tomatillo with Smoky Chipotle Salsa

Tip: A little cilantro is always welcome in a chipotle salsa, as is grilled/roasted green or white onion.

You will need: adapted from Mexican Everyday

3 garlic cloves, peeled

4 medium tomatillos, husked, rinsed and cut in half*

2 canned chipotle chiles en adobo (or more if you like really spicy salsa)

1/4 -1/2 cup water

Salt to taste

* I substituted 2 roma tomatoes for 2 tomatillos

Directions:

1. Heat a large nonstick skillet over medium-high heat. Place the garlic and tomatillos, cut side down.

2. Cook tomatillos until they are well browned, 3 or 4 minutes... then turn everything over and brown the other side. The tomatillos should be completely soft.

3. Remove the garlic and tomatillos from skillet and add it to a food processor or blender along with the chipotle chiles and 1/4 cup water. Process to a coarse purée.

4. If needed, thin the salsa with a little additional water, if necessary just to give it an easily spoonable consistency. Taste and season with salt. Allow to cool down before serving.

Avocado Salsa Verde

Avocado Salsa Verde.... A quick salsa using avocados. This salsa is more smoother in taste than the simple salsa verde I posted before. I think it goes very well with tacos (shrimp, beef or chicken). You can split the amount of salsa verde when making the 2 cup batch and try this version as well for a variety. All you need is some avocado. Hope you enjoy...

You will need:

1- 1 1/2 cups of prepared salsa verde sauce

1 avocado chopped

salt to taste

Directions:

1. Puree everything in a blender for a few seconds. If you want a more chunkier version... add only 1/2 of avocado when processing and stir in the rest at the end. Season again if need be.

Salsa Verde

Salsa Verde... a versatile salsa that can be used in a variety of sauces or just the way it is. I originally got this recipe from Tyler Florence...Food Network. It is easy and quick to do. An alternate sauce for Mexican dishes...soft tacos, enchiladas, nachos etc. The trick to it is to season it well and add some water to thin it out a bit as it can get thicker when it is chilled. Hop eyou enjoy...

Note: This is the basic recipe and yields about 2 cups.

You will need:

4 medium tomatillos, husked and rinsed
2 jalapenos, stemmed
1/2 medium onion, peeled and quartered
2 garlic clove, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 teaspoon toasted cumin seeds (I omitted)

Directions:
1. Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic.

2. Simmer for 10 to 15 minutes, until the tomatillos are soft.

3. Drain and cool slightly, then put them in a blender.

4. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous(this is key!) pinch of salt.

Quick Salsa

Quick Salsa... I admit that nothing can beat fresh salsa. But, when you live in Montana, fresh tomatoes aren't as readily available during the winter months.... or good ones, anyway. So, I opt to do this version from time to time. It is quick and it uses canned diced(or whole) tomatoes. It works pretty well. The canned tomatoes have to be in their own juice, not puree(check the label). If you can, get an organic one, like Muir Glen Fire Roasted Tomatoes. But really, any brand will work just fine. Hope you enjoy...

You will need:

• 14.5 oz can diced or whole tomatoes
• 1-2 garlic cloves
• 1 jalapeno (ribs and seeds removed, or not)
• 1/4 cup cilantro
• 1/4-1/2 onion (I added 1/4)
• salt/pepper
• juice of lime (or lemon...works just as fine)
• splash of olive oil

Directions:

1. Drain tomatoes rather well over a sieve. You don't want your salsa to be too watery.

2. In the meantime, place garlic, onion and jalapeno in a food processor.

3. Process for 30 seconds or until finely chopped (not too fine).

4. Add drained tomatoes and pulse for an additional 30 seconds or so until nicely chopped.

5. Add salt and pepper to taste. Add lime juice. If it doesn't taste right adding more lime juice will usually do the trick. Sometimes, I add a splash of olive oil to blend the ingredients together.