This may have become my new favorite Christmas morning tradition. I have never made chilaquiles and I was having a serious craving Christmas morning. But where to go? My kitchen was the only option.
What I love about this is how easy it is and yet it feel so decadent. I mean, you want a yummy breakfast on Christmas morning… but who wants to spend the holiday in the kitchen? The most labor intensive thing was making my own tortilla chips. Totally worth it though!
Because it was a holiday and I literally had to use what I had in my kitchen – I used Beekman 1802 Boys Salsa Verde – which is amazing! It’s very spicy so be prepared. But if you’d rather make your own – go for it! The beauty of this dish is that other than the chips and the salsa you can really put whatever you want on it. Not all chilaquiles come with eggs. You can even use red salsa or mole. You can add avocado or pulled chicken. The main thing that makes it chilaquiles is that the chips are both soft and crunchy from being tossed in the warm salsa. This dish is from Mexico and goes back hundreds of years – it was originally created to use up leftover chips and salsa and is eaten for breakfast after a “big night” and is a standard hangover cure. Ole!
I love eggs. I could create an entire blog about nothing but eggs. One of my new favorite ways to make them, and healthier than fried, is to bake them. It’s simple, no fuss and a thing of beauty.
And since this is January 1st, I thought it appropriate to post this recipe since it’s an excellent New Year’s morning
So just follow these simple steps and enjoy.
2 pinches of dried oregano (or your favorite herb)
salt & pepper to taste
1 teaspoon of shredded Swiss cheese / divided
Preheat oven to 375 degrees.
Coat two small ramekins with non-stick spray (I prefer olive oil spray).
Crack and drop one egg in each ramekin.
Lightly dust salt, pepper and oregano on top of each egg, then sprinkle shredded Swiss on each.
Place ramekins on a cookie tray and put on middle rack in oven. Bake 10-14 minutes, depending on how “done” you like your yokes. I land mine somewhere around 12 minutes.
When done, immediately run a butter knife around the edges to loosen the egg. Slip the knife or a fork under egg and it should just pop out.
You can use a variety of combinations of herbs or cheeses. The above is just my favorite. But I’ve also used a cheddar with salsa, Gruyere with thyme, and so on. Get creative!