Tag Archives: eggs

Irreconcilable Differences: Huevos Divorciados

26 Jul
They remain good friends

My Summer of Spice continues with its Latin bent and a simple, savory and piquant way to start your day. Or end it (breakfast-for-dinner is always a welcome change of pace for me).

Huevos Divorciados (“divorced eggs”) is a close cousin of the familiar huevos rancheros available at most breakfast joints across North America. I stumbled upon the dish as I looked for a way to use up some of the extra salsas that take up half of my fridge at any given time. Inspired by other Mexican dishes that feature bright-colored red and green sauces, huevos divorciados pits one egg, smothered in salsa roja (Team Red) against its embattled mate, doused in salsa verde (Team Green). The tangy bite of the salsa verde serves as a nice counterpoint to the savory roja. While they might not appear to be on speaking terms, they reunite in your mouth to remake the magic that put them on the same plate in the first place.

Huevos Divorciados

Ingredient Rundown (per serving):

  • 2 eggs
  • 1 medium potato, thinly sliced
  • 1 half small onion, thinly sliced
  • 1/3 red bell pepper, thinly sliced
  • chorizo, either one small link or 1/2 cup of ground and browned
  • spices (Penzey’s Northwoods Fire or other spicy blend, garlic powder, cumin, salt and pepper)
  • salsa roja
  • salsa verde
  • tortilla
  • olive oil/bacon drippings for frying
  • cilantro, chopped
  • guacamole (optional)
  • sour cream (optional)
  • refried beans (optional)
  • shredded cheese (optional)

How I do it:

  1. Season and fry sliced potatoes until mostly cooked, 10-15 minutes on medium.  Add chorizo, onion and red bell pepper, continue to cook for 5-10 minutes until tender.
  2. Fry 2 eggs, leaving the yolk runny. Over-easy works for me.
  3. Briefly warm tortilla in skillet until lightly crisped.
  4. Place tortilla on serving plate and top with fried potatoes, vegetables, chorizo and optional beans and cheese.  Top with fried eggs, side-by-side and garnish one egg with salsa roja (red), the other with salsa verde (green) and plenty of cilantro.  Seperate with optional guacamole and sour cream.  Buenos dias!

This is a great excuse to use up leftover salsa or a reason in itself to whip some up.  Fresh homemade salsa is one of summer’s simple pleasures and you should always have some on hand.  Say no to that jarred spaghetti sauce stuff!  This dish works great as intended — a simple, bold, and hearty breakfast — and as an admitted lover of breakfast-for-dinner, I have been known to eat this meal at all hours.  It’s never not a good time for anything with a fried egg on it.

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Saturday Morning Hangover: Curried French Toast and Bacon

7 Sep

Hangover, meet your match.

We’ve all been there.  Had a little too much fun on Friday night.  Proper hydration was not high on your list of priorities.  You wake up Saturday morning with a vise on your temples and dry-mouth seemingly unquenchable by a dozen Vitamin Waters.  Oh, and you have to be at a wedding in an hour and a half.  Luckily, I have an ace up my sleeve that has come through for me before:  curried French toast.

I’ve never been the sweet-tooth type, so breakfast has always been about stick-to-your-ribs savory for me.  Occasionally a Belgian waffle or slice of French toast would find its way on my plate, but they were rarely dishes I craved.  My solution?  Take the savory flavors I love about breakfast and infuse them into a traditionally sweet dish.  For me, the bold spice and subtle sweetness of curry was a natural match for French toast.  And you don’t need me to espouse the merits of bacon as a general improver of anything it touches.  So here’s my 15-20 minute kick-in-the pants that will shake-loose the cobwebs and get you well on your way towards not puking on the bride in the receiving line.

Curried French toast

Ingredient roll-call:

  • 2 slices of bread (I used “country white”…not exactly sure what makes it country)
  • 2 eggs, beaten
  • splash of milk
  • ~1/2 tsp sweet curry powder (I’m lucky enough to have a local Penzeys at my disposal – I highly recommend them for all your spice needs)
  • dash of salt and freshly ground pepper
  • 3-4 strips of bacon
  • Serves 1 light-sensitive, familial obligation-cursing over-indulger

How I do it:

  1. Fry bacon over medium heat until fat renders out and texture is to your liking (I know there are some masochists out there who like their bacon to resemble a tongue-depressor, I prefer mine crisp around the edges but still chewy in the middle and you should, too)
  2. Drain bacon drippings a small container and reserver for later
  3. Mix eggs, milk, curry and s+p and whisk to combine.  I like to put the egg mixture in a sandwich-size tupperware container to make dipping the bread easier.
  4. Add a tablespoon or so of the bacon drippings back to the fry pan and return heat to medium/medium-high
  5. Dunk the bread in the egg mixture, making sure both sided are well-coated, but avoiding getting the bread too soggy
  6. Place the coated bread in the heated pan and cook for 2-3 minutes on each side, until eggs have set and browned
  7. I ended up with extra egg mixture and decided to scramble that up to go along with the toast and bacon.  Depending on the size and porosity of your bread, you may or may not have much leftover.  Of course you could always make another slice of toast to use it up as well.
  8. You can thank me later.  Or buy me a drink after the reception.

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