Tomato and roasted poblano chile eggs!
Of course this breakfast entree is served with all the Mexican sides and toppings! Nearly every time that I have had breakfast at a Mexican restaurant, the eggs are accompanied with rice and refritos instead of breakfast potatoes. Rice and refritos are a nice healthy way to start a day. Salsas, lettuce, onion, guacamole and sour cream commonly top Mexican street vendor style breakfast entrees. Steamed tortillas are served on the side with breakfast.
Chicago Mexican breakfast food that I tried was very plain and kind of boring. Las Vegas style Mexican breakfast food tends to be garnished and the food is quite fancy! The words food and entertainment are synonymous. Las Vegas is the entertainment capitol of the world and Las Vegas is the number one gourmet food destination in the world. In Las Vegas, food tends to be authentic, creative and entertaining. When I order breakfast in a restaurant, I like to feel that I should say "Wow!" when the food arrives at my table! A Mexican street vendor style breakfast in Las Vegas is far from boring!
This recipe makes extra guacamole! There are many guacamole recipes. Some are not traditional and some are. No sour cream is needed in this guacamole! It tastes amazingly crisp and fresh without sour cream. No tomato is in this guacamole recipe either. This is a little bit different version than some of the guacamole recipes that I have posted in the past.
Place the pulp of 1 peeled seeded ripe avocado into a mixing bowl. (About 1/2 cup.)
Add 1/2 tablespoon of lime juice.
Add 1 chopped green onion.
Add 1/2 tablespoon of chopped onion.
Add 1 clove of chopped garlic.
Add 1/2 tablespoon of chopped fresh cilantro.
Add 1 chopped seeded green jalapeno pepper.
Add sea salt and black pepper.
Add 1 pinch of Mexican oregano.
Add 1 teaspoon of Mexican style hot sauce.
Mix and mash the ingredients together.
Set the guacamole aside or chill it till later.
Mexican Breakfast Rice:
Boil 1 cup of water in a sauce pot.
Add a 1/2 of a cup of long grain white rice.
Allow the water to return to a boil.
Add 2 pinches of ground anatto.
Add 1 pinch of cumin.
Add 1 pinch of coriander.
Add 1/2 teaspoon of tomato paste.
Add sea salt and black pepper.
Add 1 teaspoon of olive oil.
Reduce the temperature to low heat.
Cover the pot with a lid.
When the rice is cooked tender, set it aside and keep it warm.
2 ounces of sour cream in a bowl.
Add 1/2 tablespoon of cream.
Add 1 teaspoon of chopped cilantro.
Stir the ingredients together.
Set the Cilantro crema aside.
Huevos con Tomate y Poblano:
Place 2 eggs in a mixing bowl.
Add 1/2 cup of chopped tomato.
Add 1/4 cup of chopped roasted poblano pepper.
Whisk the egg mixture, till it is well blended.
Heat a non-stick saute pan over medium low heat.
Add 3 pats of unsalted butter.
Pour the egg mixture into the pan.
Scramble the eggs, till they become fully cooked.
Huevos con Tomate y Poblano Street Vendor Style Presentation:
Mound the tomato poblano eggs on one side of a plate.
Sprinkle some grated Oaxaca cheese over the eggs.
Sprinkle some shredded endive lettuce over the eggs.
Place a dollop of guacamole on the lettuce.
Spoon some cilantro crema on one side of the eggs.
Place a little bit of canned mild red chile sauce on the other side of the guacamole.
Garnish the eggs with a sprinkle of thin sliced green onion.
Place some warm refried beans on the plate. (Canned refried beans are okay and I have posted refritos recipes in this food site.)
Garnish the beans with a small sprinkle of grated Oaxaca cheese.
Place a portion of the Mexican breakfast rice next to the refritos.
This is a nice, fully dressed, healthy Mexican street vendor style breakfast! Yum! ... Shawna