Sunday Breakfast

You may recall a post from some time ago when I rambled on about breakfast. I think one of the reasons Cheesler continues to put up with me is my delicious brunches. I have nursed many a hangover with my concoctions.

One of my favourites, and definitely my signature dish, is one we have coined Huevos Sophedict. It’s sort of an amalgamation of Eggs Benedict and Huevos Rancheros, and I am proud to say it is entirely my own invention.

First, I make my spice mix, which consists of the mexican basics: cayenne, paprika, ancho chili powder, cumin, garlic powder and salt & pepper.

Spice array Mexican Spice Mix

Tangent: one thing we learned in eastern europe was that no matter how hard they try, they can not produce mexican flavours. The tacos always taste like curry or something, and the salsa like italian tomato sauce. I don’t understand why they can’t get it right, the spice mix above is basically the foundation of mexican spices (basically what comes in those taco seasoning packets you get at the grocery store, except no msg), along with jalapeno and cilantro, all of which I’m sure are readily available there. Anyway…

Next, I mix up a sort of guacamole, my version of it: avocado, lime juice, cilantro, some spice mix and greek yogourt (in place of sour cream, that stuff has no place in my household)…

A lovely avocado

Next, I take some canned back beans and red onion, and fry it up in a pan with the rest of the spice mix…

Meanwhile, I’m cooking up my Chipotle Hollandaise (I just use the canned chipotle peppers in adobo sauce), and chopping up some jalapeno peppers and getting my sprigs of cilantro ready…

Then, I take my eggs and crack them in a hot pan with canola oil, while in the oven I’m warming my corn tortillas (not pictured)…

Now, it’s time to build. Take a warm tortilla and spread some guacamole on there. Be generous! Then, a layer of the black beans. Following that, one egg on each tortilla, a sprinkle of jalapeno on top of that, then smother the whole darn thing in the chipotle hollandaise and top with the sprigs of cilantro.

Voila! Brunch is served!

I prefer to wash this down with a mimosa or three, then roll back to bed for Sunday snuggling and digestion. Repeat once per week, and your man will love you always.

Or, you could make breakfast pizza!

Mmmm, this is another hit in my household. Pretty straightforward, I make a thin crust pizza dough, roll it out and sprinkle on mozzarella cheese. I cook up some bacon and give it a rough chop, then sprinkle on top. Crack 4 eggs on top of that, then back in the oven at 400F for about 20 minutes, until the cheese is bubbly and brown and the eggs are set, but not cooked too hard. Sprinkle on some sliced green onions and some S&P, and you’re good to go!

I have made this two different ways – as one large pizza with 4 eggs and as 4 smaller individual pizzas with one egg each, and my preference is the latter. On the big pizza the eggs tend to slide around and into each other and you end up cutting into the egg and ruining the lovely yolk. With the individual size, there’s no cutting into slices so the egg stays pristine and beautiful, that is until it is massacred and eaten. Alternatively, you can use those greek pitas instead of making your own dough, which saves some time.

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Categories: Food

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4 Comments on “Sunday Breakfast”

  1. Marilyn B
    October 25, 2010 at 10:11 pm #

    Gorgeous looking breakfast. I think you should try out for this show…. http://www.wnetwork.com/BeOnTV.aspx#Come-Dine-With-Me-Canada

Trackbacks/Pingbacks

  1. Who likes breakfast wraps? | Soph n' Stuff - February 22, 2015

    […] I’ve even been known to delve into breakfast pizza. […]

  2. Smacznego! « Soph n' Stuff - January 27, 2013

    […] I love messing around with this composition. You may recall my twist on eggs benedict crossed with huevos rancheros. […]

  3. Inspired Brunch: Fajita Baked Eggs « Soph n' Stuff - January 5, 2013

    […] onions and saved the other half for a Saturday morning brunch. I tossed them with some of my fajita spice mix and a drizzle of olive oil and left them in the fridge while we enjoyed our sizzing tex-mex […]

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