Mexican Green Eggs. The unbearable lightness of Mexican Green Sauce.
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.
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
- 4 Eggs
- Splash White Vinegar
- Pot of water, boiling
- 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
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.
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. Or read the next post below.
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
How to Poach the Perfect Egg/Mediterranean Poached Eggs.
I love to eat Poached Eggs, not only are they healthy but super versatile and they can be added atop many dishes for an instant gooey sauce.
For whatever reason a lot of people assume it’s much harder to poach an egg than it really is and are always impressed by runny yolks. So below is the method I use and it always delivers the perfect poached eggs every time.
The little spread of Toum/Garlic Dip on the toast instead of butter gives these Eggs a Mediterranean twist. I have a recipe for making Toum here or pop by your nearest Lebanese restaurant and ask for some. Skordalia or Garlic Hummus would work just as well. Adding Sundried Tomatoes and Mint complete the Mediterranean taste.
Finally, topping your dish off with some fresh citrus fruit wedges will make you feel like you’re on holiday.
- 2 Tsp Toum
- 2 Slices Gluten Free Bread, toasted
- 4 Eggs
- Splash White Vinegar
- 1 Avocado, peeled, deseeded and diced
- 1 Lemon, juice only
- 2 Tbs Mint, freshly chopped
- 6 Pieces Sun Dried tomatoes, chopped
- Salt and Pepper to season
- Red Grapefruit or Citrus Fruit Wedges to serve
- 1 small bowl cool/tap water
To Poach Eggs
Bring a medium sized saucepan of water to the boil. Add the splash of white vinegar. Whilst waiting for the water to boil, toast your bread and prepare the rest of the ingredients.
Once the water is boiling use a whisk create a spinning well. Crack your first egg and drop it as close to the spinning hot water as safely possible, reduce the heat to a simmer and cook for 3 1/2 minutes. Using a slotted spoon or even pasta server, take the egg out and set aside into the bowl of water. The bowl of water will stop the yolks from cooking further ensuring everyone has nice runny eggs. Repeat process with the remaining eggs. When ready to serve, dry off with paper towel.
Whilst the eggs are cooking, smash together the avocado, mint, sun dried tomatoes and dress with lemon juice. Season a little with salt and pepper.
Spread your Toum or Garlic Dip on the toast, pile on the avocado mix and top with the poached eggs. Season the eggs with salt and pepper and serve with some fresh citrus wedges. I used red grapefruit but any kind will do. The fresh fruit will help to cleanse your palate after eating garlic and eggs.
Handy Hint: Use the Timer on your iPhone or Smart phone and keep it near the stove to not lose track of time when your poaching your eggs.
Breakfast Tortilla Pizza! A little Italian. A little Mexican. A litte tasty.
I have a ginormous bag of Masa Harina, the corn flour that you use to make Tortillas etc. Wanting to make more of a dint in it, I thought a pizza base made from this would not only be gluten free but a great money saver too. I had hoped this would be a little munchier than it turned out, it was great especially for a first attempt and I look forward to the next.
- 2 Cups Masa Harina Flour
- 1 3/4 Cup Water (note I found 1 1/2 too dry and this amount a little wet so keep extra flour handy til you get the right doughy feel)
- Dash of Salt
- Cling Wrap/Plastic Food Wrap
- Aluminium foil
As far as I am concerned there is no hard and fast rule for pizza toppings. However I’ve listed mine below for a balanced and healthy breakfast
- 1 1/2 Tbs Tomato Paste
- 4 Eggs
- 3 Rashes Bacon, sliced lengthwise
- 1/2 Capsicum cut into rings
- 1 Handful Basil leaves, I used half to cook and half to garnish
- 1 Tomato, seeded and diced
- 1 Handful Baby Rocket or Arugula
Preheat Oven to 200 Degrees C or (400 F).
Line pizza tray with aluminium foil, set aside.
In a large bowl, season the flour with salt and create a well in the middle to pour in your water. Using your hands, mix the dough, I poured in 1/2 cup at a time to manage the wetness of the mix.
Once the dough is malleable and not sticky place between two large sheets of cling wrap and roll out. Roll as thin as you can without tearing.
Remove the top layer of glad wrap and flip your pizza base over to the tray, remove second piece of glad wrap and bake in the oven for approximately ten minutes, or until the top is white-ish and no longer doughy to touch. Remove from oven.
Using the back of your tablespoon or spatular spread out your tomato paste until you have an even consistency.
Top with your ingredients (excluding the rocket and half the basil leaves) leaving the eggs to last.
Crack them on top and pop in the oven until the whites of the eggs are set.
Remove and season the eggs with salt and pepper and garnish with the rocket and remaining basil leaves.
Slice into quarters and serve with your favourite morning drink; coffee, tea, bloody mary or even margarita.
Handy Hint: My only would of advice would be, roll as thin as you can for a crispy-ish base.
Handy Hint 2: Also if you have loads of toppings on your pizza, you may wish to semi bake your pizza with those first until they’re almost cooked through then take it out of the oven, crack the eggs on top and put it back in until they’re done.
Go Shakshuka yourself! Baked Eggs in Spicy Tomatoes
Munch Munch Munch
We love to eat in a Sydney Israeli Cafe called Cafe Shenkin on the weekends and they have this amazing spicey-tomatoesy-dippy-breaky that we love to order. It’s an exotic departure from the usual cafe style big breaky. So this weekend I was inspired to make Shakshuka myself (actually my Partner sent me the link… hint hint) to the recipe published in our local Sydney newspaper the SMH. A few bits were changed around to suit our taste buds, namely me adding more food than the pan could take, that famous film line “You’re gonna need a bigger boat”… swam through my mind throughout the cooking process.
This is a dish easily made Veggie friendly, simply don’t add the Chorizo, and supplement with things like red kidney beans, corn, zucchini etc.
- 1/2 Chorizo, finely sliced (not in original)
- Olive oil, to saute
- 2 red capsicum, chopped – think pizza topping size
- 1 green capsicum, chopped (original stated yellow – couldn’t get them)
- 1 medium eggplant, chopped
- Sea salt and black pepper
- 2 tomatoes, diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp sugar
- 1 tsp harissa sauce, you’ll find it in delis, gourmet food grocers or the “exotic” isle in large food chain stores
- 400g canned tomatoes, diced
- 1 tbsp tomato paste
- 1 cup water
- 1 400g tin chickpeas (not in original)
- 8 eggs
- Fetta and GF bread to serve (not in original)
Heat oven to 180 degrees celsius.
In a non stick pan, sear the chorizo, remove and rest on a paper towel to absorb excess oil. Wipe out the pan with paper towel and drizzle a little olive oil.
Add the capsicums and eggplant and cook on a medium to high heat for ten minutes, until softened. Season with salt and pepper and add the fresh tomatoes. Add all of the spices, including the Harissa and cook for a further two minutes.
Add the tin of tomatoes, tomato paste, and water. Simmer gently for five to ten minutes until sauce gets a little thicker.
Remove half the sauce and blend. Add your spicey smoothie back to the pan. * This was my change to make it more saucy and dip friendly.
Stir through the chickpeas until warmed through.
In your little baking dishes, depending on how large you want your serves, small pie tins, ramekins etc spray with a little olive oil and spoon in some of the sauce mix. Add the chorizo and layer with a little more sauce. * Different from the original again as I was influenced by the single serve dishes offered at Cafe Shenkin.
Make little pockets or wells in your sauce with a spoon to crack your eggs into.
Pop in the oven uncovered and cook for five to ten minutes, or until eggs look cooked.
Carefully remove your little bowls/dishes from the oven and sprinkle them with some feta. Serve with fresh bread.
Handy Hint: If there’s only two of you, then just freeze the left over sauce for another day. It means the next time you eat it all you have to do is bake the eggs :)
I find Chai Tea really comforting, like a warm hug in a cup. So I thought it was about time that I had a crack at making my own. I got the recipe from the About.com site and changed the method about with my own knowledge of Indian Cooking, ie heating the spices before adding to the milk/sauce etc. This makes quite a tea-y Chai, next time I make this I will double the spices.
- 2 cups milk (I used a low fat variety)
- 2 cups water
- 2 tbs sugar (I used a raw caster sugar)
- 1 grape sized piece ginger, chopped
- 4 cloves
- 1 cinnamon stick
- 2 black peppercorns, crushed.
- 2 green cardamon pods, crushed
- 2 tbs black tea (I used Assam, which turned out to be 6 Twinnings tea bags)
In a large saucepan add the milk, water, sugar and ginger and bring to a gentle simmer.
Whilst the milk mix is heating, dry roast the rest of the spices and tea leaves for just a minute or two then toss the lot into the pot.
Simmer the Chai for around 15 minutes, be careful not to bring the mix to the boil though. Use your iPhone stopwatch or the timer on the stove to make sure you don’t forget about the chai.
Pour the mix through a sieve when serving and discard the leaves etc.
Handy Hint: To crush the spices I just used the flat of a knife blade.
Baked Beans on Toast
Bacon and eggs can get a little dull after a while so why not try something a little different for breakfast like beans on toast? This is a really cheap and easy breaky that you can make on mass. It’s also easy to make it vegetarian, just drop the chorizo from the mix.
- 4 slices of bread, toasted. I use Country Life Low GI
- Dash of Olive oil
- 1 Chorizo, sliced thinly
- 1 420g tin peeled tomatoes
- 1/2 brown onion finely diced
- Pinch of dried chilli flakes
- Salt and pepper to taste
- 1 400g tin of butter beans
- few sprigs of parsely
- 4 eggs
- Dash of vinegar
- Pot of boiling water
- large bowl of cool water
In a fry pan on a medium heat add a little olive oil and cook the chorizo until sealed.
Add the tin of tomatoes and break up the big tomato pieces with your spoon or spatular, then sprinkle in the chilli flakes and add the onion. Check the taste and season with salt and pepper.
Simmer the sauce for about 3 minutes and then toss in the beans. Turn down the heat to gently reduce the bean mix whilst you poach your eggs.
To poach your eggs bring a pot of salted water with a dash of vinegar to the boil, once boiling turn down the heat to a simmer and using a whisk create a whirlpool. Very quickly and very gently crack an egg as close to the water as possible, the whirlpool action will help the egg white coagulate in one clump and protect the egg yolk.
Simmer the egg for 3 1/2 minutes, I use the timer on my iPhone and this timeframe works perfect EVERY-TIME for runny yolks and set whites. Once the time is up use a slotted spoon to transfer the egg to the bowl of cool water, this will keep the egg from cooking whilst you do the remaining eggs.
Check your bean sauce throughout to make sure it doesn’t reduce too much, once your happy with the consistency add the parsley leaves (no need to chop).
To plate up place the toast down on plates side by side and top with the bean mix then dry off your poached eggs gently with paper towel and place on top like the king of the castle, season the eggs with salt and pepper.
Handy Hints: if the sauce is too dry just add a little water from the egg pot to bring some moisture back, however if your mix is too runny just turn up the heat really high to quickly reduce the sauce whilst continuously stirring.
Tuna & Quinoa Breakfast Frittas
Our Sunday Breakies tend to involve me trying to make something edible with whatever is in the fridge from the weeks food shenanigans. Last night I made my tasty Tuna & Quinoa Fritters, we had a few leftover in the fridge and I thought it could make a really tasty breakie with minimal effort. I reckon this idea would work with other leftovers like Rissoles from the BBQ, Vegie Burger Patties or maybe even Thai Takeaway? ;)
- 4 Tuna and Quinoa Fritters, see recipe here if you wish
- 4 Eggs
- Splash of low fat milk
- 2 Escahllots, finely sliced
- 1/2 handful parsley, finely chopped
- Salt and Pepper to season
- Spray Olive Oil
- Cherry tomatoes, small handful
- 1 tsp olive oil, approximately for grilling tomatoes
- 2 Handfuls of Rocket and Baby Spinach, mixed
- Parmesan, shaved for topping
If your using leftover fritters/rissoles etc wrap the bundle in foil and place in the oven on about 200 degrees celsius to warm through whilst you make your eggs. My took about 15 minutes to warm up but that’s okay cause I was busy prepping other things, like ironing my clothes for the day ;)
In a bowl, crack the eggs, splash in the milk, toss in the eschallots and parsley and season with salt and pepper. Whisk the lot until well combined.
Pop the cherry tomatoes on a piece of baking paper and drizzle with a little olive oil and season these with salt and pepper also. Place under your grill on a high heat for about 5 minutes or until the skin is splitting.
Pop whatever thing you’re using to cook you eggs on a medium-low heat and pour in the mix, occasionally fold the eggs over each other until cooked through.
Stack the plate with lettuce, fritters (or whatever leftover things you’re using) and scrambled eggs. Pop the hot tomatoes randomly all over the plate and sprinkle on the cheese. Finally season with some cracked pepper and you’re done.
Handy hint: I like to use my non-stick electric wok (as I’ve mentioned previously), the eggs cook so evenly and smoothly without the stick-age of a normal saucepan and the eggs still remain fluffy. Also only an itsy bit of spray oil is needed.
Delightful Earl Grey Infused Polenta
If you’re like me and you’re missing being able to enjoy porridge on crisp mornings try this tasty breakfast treat I created today. It doesn’t take long and has such a soft and delicate flavour. Also would be lovely for a late lunch or afternoon tea. This is easy (I made it for the first time today), filling and makes a lot. After doing just one batch I will probably have it for the next three days.
- 1 Cup Polenta (I used Sostanza)
- 1 3/4 Milk
- 1 3/4 Earl Grey Tea infused hot water (I used Madame Flavour)
- Pinch of Salt
- Honey or Raw sugar to own taste
- Splash of Milk
In a saucepan on a low-ish heat whisk the milk and polenta together. Once combined gradually add the tea. Continue to whisk and stir regularly for approximately 14 minutes (depending how high your heat is) until the Polenta has combined and has a relatively soft like porridgy consistency.
Let the Polenta sit for a minute or two and then spoon into a bowl. Add a splash of milk and some honey or Raw Sugar. Although I loved the honey on top, I think the sugar is a better option as it gives the Polenta a little crunch.
Okay so every Sunday in my little hut unless there is something special planned I make breakfast for the two of us with whatever is in the fridge (he is a lucky boy). As I make it a point to always have Eggs available (they’re so versatile and good for you) it means I just have to get creative with whatever vegies or salad bits are leftover from the week. I decided to make a breakfast style version of a traditional BLT
- 3 Rashes bacon, sliced
- 4 slices of GF bread
- 1 Tbs Butter for frying
- 5 Eggs
- 1 Tbs parsley, chopped
- Milk, just a splash
- Cherry tomatoes, handful, sliced
- Baby Spinach/Rocket, handful, roughly chopped
- Salt and Pepper to taste
Preheat the grill and line a tray with aluminium foil. Place bacon on tray and grill until how you like it.
Place bread in the toaster. Whilst toasting, in a large bowl, whisk the eggs, milk, parsley and seasoning.
In a saucepan or frypan melt the butter and cook the egg mix on a low heat until firm and remove from stove.
Stack the bread with lettuce, tomatoes, bacon and then eggs.
Helpful Fact: Recently I discovered whilst making Fried Rice that the Electric Wok I have is great for making eggs light and fluffy. So if you have one, try doing your Scrambled Eggs this way on a low heat, the eggs taste better and it is so so much easier to clean up later.
Bruschetta 2 Ways
Munch Munch Munch
I guess it was this little Breakfast/brunch that started this all. After being impressed with efforts one Sat-dy morning I took some snaps on my iPhone, posted it on my Facebook page and so many friends from all walks of life seemed to like what I’d managed. It was then I thought I’d do them all a favour and stop dumping my Food Pics onto their News Feeds and pop them on my own blog.
I was inspired to make this style of breakfast from a little Cafe in Newtown called Cafe C. I changed things up a bit to make it my own and it was downright moorish.
- 4 sliced GF Bread
- 4 Eggs
- 2 tbs white vinegar
- 1 tomato, diced
- Lettuce, roughly chopped
- 1 Tbs Balsamic Vinegar
- 1 Tbs Olive Oil
- 2 Tbs Basil leaves, chopped
- Butter for sautéing
- 1 clove garlic
- 2 handfullsl button mushrooms, sliced
- Shaved Parmesan
- Salt and Pepper to taste
Place bread in Toaster.
Fill a small bowl with cool tap water.
Bring a saucepan of water to the boil, add the white vinegar. Cook your poached eggs one at a time. Use a whisk to make a fast moving well in your boiling water and try to drop your eggs as close as it is safe to the water. Time each each for 3 1/2 minutes. Remove with a slotted spoon and pop in bowl of water to prevent cooking further. Repeat process with remaining eggs. When ready to plate up use paper towel to gently dry eggs.
In a small frypan melt the butter and saute the garlic until soft, add the mushrooms and cook until lightly browned, remove from the heat.
Meanwhile slice your lettuce, tomatoes and herbs. Dress with olive oil and balsamic vinegar.
Plate up by placing tomato mix with one egg on a piece of toast and the mushrooms on another per person. Top with poached eggs and parmesan and season to taste with salt and pepper.