Yesterday I made chilaquiles with poached eggs, cheddar, and avocado crema with a side of roasted potatoes for brunch. I missed cooking while I was on vacation, so I made a big meal for our first meal back in Chicago. I was inspired by the few ingredients I had in my fridge, and the fact that it is Cinco de Mayo weekend. This breakfast was very hearty. We didn’t need to eat lunch since we were still full.
The Crispy Roast Potato recipe can be found here. I did add a squeeze of lemon and some shredded parmesan.
Serves 2
Total time: 20 minutes
You will need:
1 jar of Salsa
1 cup of Cowboy Caviar* or Beans
1/2 cup Chicken or Vegetable Broth
2 cups or so of Tortilla Chips
1/2 half of an Avocado
1/2 cup Fat Free Sour Cream
2 tablespoons Milk
4 Eggs
Water
2 tablespoon White Vinegar
1/2 cup shredded Cheddar
Step 1:
Heat the salsa, cowboy caviar, and broth in a pot over medium heat. Add the tortilla chips. Stir frequently so they get soggy. Let it simmer and thicken while you prepare the eggs.
Step 2:
Prepare the avocado crema by combining the avocado, sour cream, and milk. Use a fork to mash the avocado and stir the ingredients.
Step 3:
Poach the eggs. Add 2 inches of water to a skillet, add 2 tablespoons of vinegar and bring to a slow boil. Then crack an egg into a small bowl – make sure the yolk does not break. Once the water has boiled, gently lower the egg into the water. If the egg white spreads out too much you can pull it back together with a spoon. Repeat putting up to 4 eggs in one pan. After 2 minutes carefully make sure that the egg is not stuck to the bottom of the pan and roll the egg over. Cook for 3-4 minutes total depending on how runny you like your eggs. Click on the video tab at the top of this page to view a video demonstration.
Step 4:
Assemble. Place a scoop of the chilaquiles on a plate. Then put two eggs on top. Sprinkle cheddar cheese over and add some avocado crema. Enjoy!
*Cowboy Caviar is a Trader Joes product. It is a salsa with corn, black beans and peppers. It doesn’t have tomato. I am somewhat addicted to it. Buy a couple jars next time you are at Trader Joes, trust me on this one.
