I was inspired by huevos rancheros…or at least the flavors of that dish. I didn’t really know what I was making when I started out–we had corn, peppers, and onions in the fridge…as well as some eggies… out came this tasty brunch:
- 2 eggs
- 2 ears of corn
- 1 green or bell pepper
- 1/4 chilli pepper
- 2 cloves of garlic
- 1 tomato
- 1/2 onion
- 2 bagel thin or English muffins
♣ Tools: Egg poachers (not necessary), a corn-decobber (not really sure what this doohicky is called, but it makes pulling corn off the cob easier (and safer) than using a knife.
Start with the “sauce”: Strip the kernels off of the 2 ears of corn. Chop the bell pepper and onion into tiny pieces. Chop up the garlic cloves (I used pre-roasted/smoked garlic). Heat up a skillet with a dollop of oil. Add the onion and garlic and sautee until translucent. Add in the bell pepper and cook for a few minutes. Add the tomato, chilli, and corn. Cover and cook for 5-10 mins with a little water). Add salt and pepper to taste. Set aside.
Poach the eggs (boil water, add in a little vinegar. Stir with a spoon rapidly a few times). Drop the eggs into the poacher or into the water. Cook for 2-3 minutes (I like the yolk a little gooey).
Toast off the english muffins/bagel thins while you are poaching the eggs.
To assemble: Place the egg on the muffin/bagel. Spoon the “sauce” around it so that you can see a little of the yolk.
Enjoy warm. with a little tea. or coffee.