Sunday, 21 April 2013

TRUST ME, It's Delicious (Mexican Style Breakfast)

This is my new favourite breakfast and it only takes about 10-15 mins to whip up.  It's based  on this Mexican breakfast recipe, but is simplified to cut down the time required.  I love this breakfast because it's very adaptable and you can easily make it for more than one person.  I tend not to use chilli because it can be harsh on the stomach early in the morning, but to be closer to Mexican you definitely should try a spicier version.

Mexican Style Breakfast - Serves 1

1 egg
1/4 medium red onion
1/2 tomato
1/8 yellow capsicum
1tsp oil or butter (or both - it's tastier and the oil stops the butter burning)
Salt and pepper to taste

Heat a pan on the stove top on a medium heat.
Chop the veges finely, add the oil/butter to the pan and then add your vegetables.
Let them cook, stirring occasionally until the onions are softened but not starting to brown.
Arrange the veges in a circle in the pan, with roughly 12-15cm diameter, and an even thickness.
Crack the egg over the top (being careful not to break the yolk) and let the white run down through all the veges - you can give it a gentle push before it sets to ensure it's around the edges of the vegetables. 
Turn the heat down ever so slightly (I put mine down from 3/6 to 2.5/6) and cover the whole thing with a large pot lid that doesn't touch any of the ingredients.
Leave for a couple of minutes until the edges of the egg are slightly crisp and the rest is cooked but the yolk is runny.
Now for the trickiest part - if you have a non-stick pan you'll probably be fine, but I don't so it's always a risky game for me!
Use a fish-slice to gently lift up your creation to serve the whole thing in one piece. My final photo is a "what not to do", but that is the risk of taking photos of actual meals and not having the chance to do them over!
Season to taste and enjoy with a strong coffee.

Tips (or What Not To Do That I Have Obviously Done This Time):
  • Use a greater ratio of other vegetables to tomato.  The tomato tends to break down and is not conducive to a well-set dish
  • It's important that there is a reasonable amount of egg around the edges of the vegetable disc, so the egg can set around them and it will be easier to remove from the pan.  If you look at my end photo you will see that I made this exact mistake
  • Don't add salt until the end - it will draw water out of the tomatoes and make your dish too mushy otherwise

Serving suggestions:
  • Top with sliced avocado, crumbled feta and coriander
  • Break the yolk and put in a few drops of hot sauce or Worctershire sauce 
  • You could add one or all of the following to your vegetables - chopped chilli, coriander, finely sliced bacon
  • Serve on top of a warmed flour tortilla
  • Serve as part of a brunch meal with toast, bacon, sausages etc
  • Make a larger portion by increasing your vege amount and just cracking all your eggs over the whole lot.
This breakfast is simple, fresh and so tasty - once you've tried this you'll never want boring cereal again.

Hot mess

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