The unbearable lightness of Mexican Green Sauce.
Munch Munch
Start celebrating your Cinco De Mayo day healthy before the Tequila and Tacos takeover!
A while back I made my first authentic Mexican dish, Suiss Enchiladas or to the locals I’ve mentioned it to, Green Enchiladas. I had a fair wack of sauce left over and froze waiting for the right recipe idea to come to mind.
A Mexican breakfast without the beans and corn chips.
Without sounding too cheeky, this turned out really well. All the flavours of the mild eggs and avo were elevated by the mildly tart sauce. It may look heavy, but the sauce is super duper light.
Serves 2
Sauce
This makes about 500mL. You will only need a few tablespoons per person. I portioned and froze the sauce. it reheats really well with no loss of flavour or texture. To cut back and bring the recipe down to something little would be a pain and the ingredients are already cheap as it is. Trust me, You’ll wan’t this handy in the freezer.
- 30 Tomatillos
- 1/2 Large Brown Onion, quartered
- 2 Cloves Garlic, quartered
- 3 Serrano Chillies (I like spice so I added the third, original calls for 2)
- 1 1/4 Cups Low Fat Sour Cream
The Eggs
- 4 Eggs
- Splash White Vinegar
- Pot of water, boiling
The Rest
- 2 slices GF Bread, toasted
- 1 small Avocado, peeled and deseeded.
- 1 Tomato, seeded and chopped
- 1/2 handful Mint, finely chopped, reserve a couple of full leaves for garnish if you wish
- 1/2 Lime, juice only
- Salt and Pepper to season
- One small bowl with room/cool water
Sauce
Put the Tomatillos, onion, garlic and chillies in a pot and add enough water to just cover everything. Bring to the boil with lid on, then reduce to a simmer for 30 minutes. Transfer to a Blender then whizz ’til smooth. Place the blended tomatillo mix and sour cream back in the pot and gently simmer for 3 minutes until well combined.
Eggs
Poach your Eggs as you normally would. If you’re not very confident with your own method or have always used an egg poacher or some such contraption, you can read about how I poach eggs here. Who knows there may be a tip or too that you will use.
Meanwhile mash your avocado with a fork, combine with the tomato, mint and season with salt and the lime juice.
Generously spread on the avocado mix onto the toast, top with the eggs and season with salt and pepper. Spoon on the Green Sauce, as much as you like. I popped a little on top, and then spooned the rest around the plate, it won’t make the toast soggy and is great to mop up with each forkful.
Enjoy lovelies, I certainly scoffed mine. And remember the next time you make this, you’ll have the sauce ready to go in the freezer (heat for a few minutes until warm in the mircrowave), so it’s very worth the initial effort.
The Green Sauce recipe is taken from Mexico The Cookbook by Phaidon
