Wow, so long time no post. Nathan and I did this whole "purchase a home" thing which has sort of eaten up a lot of our lives. What with the painting and the packing and the moving. PLUS it was Dragon*Con over Labor Day weekend so I was down in Atlanta nerding it up.
In the hustle and bustle, Sunday Snackday was left in an unfortunate un-updated state. However, during that time I DID actually take pictures of things I'd made! So now you get a bunch of posts and probably a super sweet tutorial when I finish my media cabinet revamp.
About two weeks ago I made a particularly tasty breakfast. It's not really hueveros rancheros, but it's a lot of the same flavors and some similar cooking techniques. Regardless, it was super delicious and could be done for on a weekday morning or for a nice brunch.
Hueveros Racheros English Muffin
2 large eggs
1 english muffin
3 Tbsp salsa
salt and pepper
1 tsp vinegar (for poaching)
The key to making this delicious is a perfectly poached egg. Don't use an egg poaching pan with the little slots that they cook in. Yeah, it's easy, but I find that it doesn't give the same texture as a real poached egg.
Fill a small pot with water and add in a tsp or so of vinegar. I was out of regular white vinegar so I tossed in some cider vinegar, it doesn't really matter what you use. Heat the water. Prepare a plate by lining it with a few sheets of paper towel.
Meanwhile, stick your english muffin in the toaster.
|omg look at that perfectly poached egg!|
When the timer goes off, use a slotted spoon to remove the eggs from the water to the paper towel. Be gentle, you don't want to break the yolks now!
Take your english muffins and spread some salsa on each one. Top with sliced avocado followed by one poached egg per side. Season with salt and pepper.
Now is the time to break the yolk. It will be rich and creamy and match beautifully with the creamy avocado and spicy salsa.
It makes me hungry just thinking about it! Plus, poached eggs are effing delicious and now you can make one.