The Hot & Spicy Breakfast Club!
Mexican Breakfast Eggs – Two Ways
I LOVE breakfast and I LOVE Mexican food, so when I saw that Heather from Girlichef was the guest host for Helen’s (Fuss Free Flavours) Monthly Breakfast Club, and that her theme was MEXICAN, I knew in a flash I was IN – well, I AM a Cinco de Mayo baby, as my birthday is on the 5th May, so I am a FIESTA kinda gal and pretty hot and spicy (in my dreams!) too. I SAW a version of this idea somewhere on Facebook, well, the photo anyway, not the recipe – in the photo the eggs were just fried in the pepper rings, like a veggie egg ring…….anyway, the idea must have stuck in my mind, as one morning I decided to make my own spicy version, using peppers as egg rings and as part of the dish of course. I made these last week, as a trial and then served them for brunch yesterday, for my Meal Plan on Monday. There was a wee problem however; I LOVE scrambled eggs, and my husband prefers fried eggs (sunny side up)……problem solved however, as with this recipe you can have your eggs JUST the way you like them – you can even have TWO types of eggs on one plate, so a sunny side up one as well as scrambled eggs too……it’s SO versatile and such a SUNNY and COLOURFUL recipe, these Mexican Breakfast Eggs really make you smile when they are set down before you!
This breakfast or brunch dish is vegetarian and makes use of the rest of the pepper flesh that is not needed after the pepper rings have been cut, as well as using tomatoes and onions – so LOTS of your five-a-day…….all that is needed then, to SPICE it up, is some lovely smoked paprika and then the warming flavours of cumin, for that authentic Mexican taste. I finished the recipe off with a hefty dollop of sour cream, a sprinkling of paprika and some freshly chopped coriander (cilantro) and it really was a STUNNING dish! Notice how yellow my eggs are in the photos – that’s all thanks to my LOVELY hens, they are totally free-range and so happy, that they lay happy eggs!
These eggs would also make a lovely supper dish as well as a vibrant and festive breakfast dish for Christmas or New Year. I have suggested you use TWO colours of peppers, red and green, but if you really want to push the boat out, use some yellow peppers too for a breakfast platter, where everyone can help themselves. Serve the sour cream on the side and allow the diners to help themselves to paprika and chopped coriander (cilantro).
Other ideas for serving these? Well, for a meat version, how about adding some slices of Chorizo sausage? Or, some crisply fried bacon of course, or maybe some mushrooms too……or when the asparagus season is in, some asparagus tips would also be wonderful. I am sure that children will like this, especially the scrambled egg version – just adjust the heat and spice accordingly. I hope that these fit the Mexican Breakfast theme, I am rather pleased with this new recipe of mine, and I hope you enjoy them too if you make them, do let me know if you do! That’s it for today…….have a great Tuesday, I’ll be back tomorrow with my Sausage Plait (Picnic Pie) recipe for Tea Time Treats – the theme being Picnic Pies…….see you later, Karen.