Dear peanut butter, I’ve got bad news…
As I write this, it’s 12.34pm on Monday and I’m still not hungry, despite breakfast consumption taking place over four hours earlier.
In my world, this is a big deal because under normal circumstances, I’m wild-eyed with exquisite ravenousness by 10.30am; it’s a metabolic thing – that’s my excuse, anyway.
Peanut butter on granary toast with tea is good, but it’s not four-hours-plus-good.
So how did this happen?
What sated my hitherto rampant gluttony for such an extended period of time?
Two words: Huevos rancheros!
Huevos rancheros (isn’t that fun to say?) is a Mexican breakfast or brunch dish featuring eggs (huevos rancheros means ranch-style eggs) and it necessitated an infinitely more organised Michael this morning, and on a Monday morning resplendent with Monday blues too.
However, with the benefit of four hours’ worth of hindsight, the planning and effort was all worth while – Michael can assure you.
Did you know that Picasso used to refer to himself in the third person all the time? He did. Although I’m not sure how I know that.
Anyway, after this morning’s breakfast (and brimming with artistic inspiration) I’m fairly sure the co-founder of the Cubist movement must have eaten Huevos rancheros on a regular basis.
Fresh, wholesome, fragrant and very, very satisfying it is easily one of the best starts to a day I’ve ever had.
Big statement, I know, but cast iron true.
Dear peanut butter, it was good while it lasted… Huevos rancheros (that pic opposite was breakfast on Monday) can vary in compositions but so long as there’s eggs, tomatoes and a tortilla, anything else is fair game.
On Monday my own version featured a crisped flour tortilla topped with a spicy bean mixture, topped with two fried eggs, topped with slices of avocado and finished off with chipotle sauce and chopped spring onions and red chilli.
I had intended on including feta cheese but in my excitement to get to the table and dig in, I forgot.
I don’t think this dish should be reserved only for breakfasts either. It’s too good.
I could image having this as a late supper after a beer or two, when there’s friends around and the person strumming the guitar insists on eatables.
I should point out that in this recipe I use a spicy tomato and bean stew, the recipe for which I included in these columns some weeks ago.
If you need the recipe, drop me an email. Alternatively you could use a tin of black beans, drained and rinsed, with a touch of seasoning and a squirt of lime.
*These portions would make a mighty feast for one but would reasonable feed two people
• 1 large flour tortilla
• olive oil
• 3 tbsps of spicy tomato and bean stew
• 2 eggs
• sunflower oil, for frying
• 1 avocado, sliced
• two spring onions, chopped
• 1 small red chilli, finely chopped chipotle
• lime juice
Pre-heat the oven to 190 and as that’s happening, assemble all the other ingredients.
If you’re using the spicy bean stew, put that on the hob to heat through.
Brush the tortilla with a little olive oil and place that on a piece of tin foil and retire to the oven.
As that’s crisping, fry the eggs to your liking (I like mine runny as).
After approximately four minutes, remove the tortilla and cover over with the hot beans.
The eggs should hopefully be ready too.
Top the beans with these and then liberally add the avocado, spring onions, chopped chilli and chipotle.
Season and it’s done.
Huevos rancheros! Sorry peanut butter, it’s not you, it’s me.
The truth is, I’ve met someone else.
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