SWEETCORN PANCAKES WITH FRIED EGGS & CHORIZO SALSA
Served for brunch, lunch or dinner, these savoury pancakes topped with spicy sausage and sliced peppers are sure to satisfy
Provided by Cassie Best
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 11
Steps:
- For the pancakes, put the flour, polenta, baking powder, milk and 2 of the eggs in a food processor with a good pinch of salt and whizz together. Add the sweetcorn and coriander and briefly pulse until just combined.
- Put the oven on a low heat to keep the pancakes warm as you make them. Tip the chorizo and peppers into a non-stick frying pan over a medium-high heat. Fry for 5-10 mins until the peppers have defrosted and softened and the oils have leaked out of the chorizo into the pan. Stir through the salsa, then tip into a bowl and set aside. Wipe out the pan and reheat with half the oil. Pour dollops of the pancake mixture 8-10cm wide into the pan (they will spread a little so leave space between each one). Cook for 3-4 mins until golden on the underside and bubbles appear on top. Flip over and cook for another 3-4 mins until golden brown. Add the rest of the oil and continue cooking until the mixture is used up (you should make 6 in total), keeping the cooked pancakes warm on a plate in the oven. When you've cooked all the pancakes, fry the 2 remaining eggs.
- Serve the pancakes topped with the warm chorizo salsa and the eggs, scattered with coriander leaves, if you like.
Nutrition Facts : Calories 875 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 3.3 milligram of sodium
SALSA POACHED EGGS WITH CHORIZO
Provided by Lauren
Number Of Ingredients 9
Steps:
- Add the tomatoes, onion, jalapenos, cilantro, and cumin to your blender. Blend on high 10-15 seconds, or until everything is finely chopped. Season to taste with salt.
- Heat the oil in a large skillet set over medium high heat. Remove the casings from the chorizo and crumble the sausage into the pan. Cook 4-5 minutes, or until browned. Pour in the salsa and cook another 5 minutes, or until some of the liquid is reduced and the mixture begins to thicken.
- Use a spoon to create a well in the salsa; crack in an egg. Repeat with the remaining eggs. Reduce heat to medium-low and loosely cover; cook 5-7 minutes, or until the eggs are cooked to your liking.
- If desired, serve topped with feta cheese, hot sauce, sliced avocado, and tortilla chips.
BAKED EGGS WITH SALSA
A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well.
Provided by Topher
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
- Spoon salsa into the pan.
- Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
- Add green onions and season eggs with salt and pepper.
- Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
- Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
- Top with the cilantro and serve immediately.
Nutrition Facts : Calories 207.3, Fat 13.1, SaturatedFat 5.3, Cholesterol 381, Sodium 667.2, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 16.3
SWEETCORN CAKES WITH POACHED EGGS & SALSA
Pan-fry vegetable patties until golden, then top with avocado and an egg - a Mexican-inspired vegetarian breakfast, brunch or dinner
Provided by Miriam Nice
Categories Breakfast, Brunch, Dinner, Supper
Time 1h
Number Of Ingredients 19
Steps:
- First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
- For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.
- Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake - you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.
- Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.
- To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
MASA PANCAKES TOPPED WITH POACHED EGGS AND CHIPOTLE RANCHERA SALSA
The Masa Harina adds a pleasant flavor to the light and fluffy pancakes.
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until fragrant and golden, stirring often, about 15 minutes. Cool Masa Harina. Reduce oven temperature to 250°F.
- Cook chorizo in heavy large skillet over medium heat until brown, breaking up with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to paper-towel-lined plate to drain. Transfer sausage to oven.
- Sift Masa Harina, flour and next 5 ingredients into large bowl. Whisk buttermilk, 2 eggs and 3 tablespoons oil in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk just until blended (batter will be thick).
- Lightly coat griddle with oil. Heat over medium heat. Working in batches, spoon scant 1/2 cup batter onto griddle. Using spoon, spread batter to make 4-inch-diameter pancake. Cook until bottom is golden, about 4 minutes. Turn and cook until second side is golden, about 3 minutes. Transfer to baking sheet; place in oven. Repeat to make 6 pancakes total, brushing griddle with oil as needed.
- Meanwhile, bring large skillet of salted water to simmer. Working in batches, crack 12 eggs into skillet. Simmer until eggs are softly poached, about 3 minutes. Remove eggs from water; drain.
- Divide pancakes among plates. Sprinkle chorizo around pancakes. Top each pancake with 2 eggs. Spoon salsa over eggs. Top with cilantro, onions and cheese.
BREAKFAST TACOS WITH CRISPY POTATOES, CHORIZO, AND FRIED EGG RECIPE
Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top.
Provided by J. Kenji López-Alt
Categories Breakfast Breakfast and Brunch Mains Tacos
Time 30m
Yield 3
Number Of Ingredients 12
Steps:
- Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softed, about 8 minutes. Drain and let rest for 5 minutes to dry.
- While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind.
- When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper. Transfer to a plate and keep warm. Wipe out skillet.
- Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat.
- Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges. This Recipe Appears In Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg
Nutrition Facts : Calories 489 kcal, Carbohydrate 53 g, Cholesterol 269 mg, Fiber 8 g, Protein 21 g, SaturatedFat 6 g, Sodium 623 mg, Sugar 4 g, Fat 22 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
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- Rinse and de-stem 2 jalapenos. Add them to a blender along with 1/2 onion, a single peeled garlic clove, and 10-12 sprigs of rinsed cilantro. I usually twist off and discard the bottom, thicker portion of the cilantro stems but use the upper stems that hold the leaves together. Add the roasted tomatillos to the blender and combine well.
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