huevos motuleños

Eggs, Huevos, Wyau (oo-ya, in Welsh), however we call it at home, are a favorite breakfast/brunch meal on weekends.

Every once in a while, D likes what he calls Farmer's Breakfast: eggs (fried, poached, omelette, scrambled, just any way is fine), (soy) sausages, hash brown and griddle cakes.

I like eggs, but, not when they feel "eggy" in certain dishes - like, certain cakes have the eggy smell, soufflé feels eggy (quel dommage!), custard feels eggy... however, fried or scrambled eggs seems alright - just a quirk of mine :-)

Huevos Rancheros is pretty popular and easy to do, but, this time I decided to make Huevos Motuleños for Sunday brunch, which i don't make often.

Huevos Motuleños is eggs served Motul style (of the Yucatan): tortilla, black beans, fried eggs, peas & ham, some kind of queso fresco, with fried bananas on the side.

Quite a meal in itself!

Seems deceptively elaborate and labor-intensive... But, really, it is quite simple to assemble and enjoy.

Especially, since some parallel processing can be done, the brunch comes together quite easily: i usually start the black beans in the back burner first; while it is simmering, get the egg-batter ready and pan-fry the tortillas; simultaneously, in another pan, fry the bananas, while egg is getting poached in the microwave and Violà!


Always excited about experimenting, I did a few things differently from the traditional recipe: as we don't eat ham or beef and such, omitted the peas & ham; instead of queso fresco, used queso panela made with part-skim milk; prepared poached egg instead of fried egg; and, pan-fried the tortillas in egg-batter, not much unlike French toast.

For the French-toast-style egg-battered tortillas:
2 large flour tortillas
2 eggs
2 Tbsp finely minced onions and jalapeños
salt to taste
1 tsp cayenne pepper powder
1 tsp canola oil

beat the eggs with onions, jalapeños, salt and cayenne pepper; pour into a shallow bowl and keep handy for dipping the tortilla

cut the tortilla into a square, saving the 4 edge pieces

heat oil in a pan, dip the tortilla pieces in the egg mixture and pan cook both sides till golden brown and done



For the black beans:
1 cup cooked black beans (if using canned, drain and rinse well)
½ medium onion chopped finely
2 jalapeños chopped finely
1 Tbsp coriander powder
1 Tbsp hot sauce (Frank's®, Tabasco®)
1 tsp brown sugar
1 tsp canola oil
cilantro
salt to taste

heat oil in a pan, sauté the onions and jalapeños, add the rest of the ingredients and simmer on low till flavors meld; taste & adjust flavors; off heat, stir in cilantro, reserve some for garnish

For the poached eggs and pan-fried bananas:
2 ripe bananas, slit lengthwise & 1 Tbsp brown sugar
2 eggs, for poaching with 2 Tbsp finely minced onions and jalapeños
some oil

poach the eggs in a microwave egg-poacher, adding the onions and jalapeños on top

meanwhile, heat oil in a pan, add the slit bananas, sprinkle brown sugar on top; flip and cook the bananas all over till crisp on the outside and the brown sugar caramelizes

Assembly:

lay the egg-battered pan-fried French-toast-style tortilla on a plate, top with some black beans, a poached egg, a couple of slices of fried banana, and crumble some queso panela (or feta, or any crumbly cheese of your choice); serve warm

Sig at Live To Eat is hosting this month's Weekend Breakfast Blogging (WBB#9), and this is my Egg-stra Ordinary Breakfast entry:-)