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Mike's Recipe, November 2012
Mexican Eggs in Purgatory

In the days leading up to Thanksgiving I was perusing my website subscriptions and I stumbled on an article at Food & Wine's site called Easy Holiday Brunch Recipes. Making brunch for Heather and I on the day after the holiday sounded like a fun idea and the Mexican Eggs in Purgatory recipe jumped out at me.

It sounded simple enough, essentially making a homemade green salsa, cooking some eggs right inside it, and putting some cheese on top. Finding fresh tomatillos at the grocery store ended up being a lost cause so we nervously committed to some canned ones instead. I also decided to use feta instead of cotija cheese because we conveniently already had some. Thankfully, we had some frozen jalapeno peppers left over from the garden so I got to use those as the first snow started falling on our house.

I fried up the bacon and garlic in some olive oil. When it was crisped up nicely Heather gave me the nice tip of removing some of the fat left in the pan by moving the bacon to the side and using a paper towel to carefully soak it up. We definitely still left a little to keep its flavor in the dish. I didn't mind making everything a little healthier. The other ingredients went in the food processor and got blended up. The consistency of the mixture was a little loose but it otherwise looked like a great green salsa. I poured it all in the pan with the bacon and garlic and let it bubble and reduce for 15-20 minutes.

When it had a great salsa-like thickness, it was time to put the eggs on. I cracked them into a measuring cup first to give myself the opportunity to fish out any errant shell pieces. Someday I'll be able to crack an egg confidently. We made indents in the salsa mixture but they ended up basically going all the way to the pan bottom. I wish there was a bit more depth to the mixture but maybe I used too big of a pan.

After the raw eggs went in along with some cheese sprinkled on top, I put them under the broiler and watched them carefully. We pulled them out once after about 4 minutes and took a look. Everything looked mostly good but the white of one of the eggs still looked a bit under, so they went back in for a couple minutes. After that the dish looked amazing. Heather helped me butter up and put a quick fry on a couple corn tortillas. The dish was easy to plate. The eggs held together nicely as I scooped them out along with the great bacon/salsa mixture.

Everything was super good and made for a hearty brunch. The yolks weren't really runny which was a bit of a downer. Overall it was seasoned well, which is interesting because as usual I didn't even remember to consider adding salt. Apparently the bacon and feta had plenty of it. The canned tomatillos didn't end up being an issue at all. We are inspired to grow some of our own next summer though. The thought of nice fresh green salsas is pretty appealing.

You just read one of Upstate Crumbs' monthly New Recipe posts. Every month, Mike and Heather will each make a post about a new recipe. For Mike, it will usually be an adventure in trying to learn to cook. For Heather, she'll pick something that is outside of her comfort zone in some way.
By Mike on November 25, 2012 at 3:15pm EST Topic(s): recipes new recipes home cooking food sites breakfast brunch eggs tomatillos

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