Mexican-Style Poached Egg Crisp

Breakfast tends to be a struggle for me. Morning is the only time of the day that I don't have much of an appetite, and the usual breakfast fare like oatmeal, eggs and cereal often sound unappealing. But if have no more than a nibble of toast or a piece of fruit, I'm ready to inhale lunch by 10am. So when I have the time I love playing around with meal  ideas that combine typical breakfast foods with those that don't usually appear until much later in the day.

This recipe was inspired by the fantastic huevos rancheros I had during Sunday brunch at the Gables Diner in Coral Gables. You could say this bears a resemblance to a classic huevos rancheros dish, but with some significant modifications (most notably, the addition of refried beans, one of the culinary loves of my life). 

Nothing keeps me full for hours like protein, so I always try to include a lean source of protein in my meals and snacks, particularly breakfast. I consider this breakfast a nutritional powerhouse, since almost every ingredient contains a good dose of protein, fiber or both, to keep you full all morning. Best of all, it’s big on flavor, so you'll forget how healthy it really is. Oh yeah, and it’s ready in under 15 minutes.

Mexican-Style Poached Egg Crisp Recipe

Prep Time: 5 min.

Cook Time: 7-8 min.

Serves 1

Ingredients

2 eggs

Cooking oil spray

1 small whole-wheat tortilla

¼ cup refried beans

¼ cup salsa* (see note below)

Chopped fresh cilantro

Salt and pepper to taste

Chipotle powder* (optional, see note below)

Shredded cheddar cheese (optional)

Instructions

Preheat the oven to 350.

Fill a saucepan (must be at least 3 inches deep) with water and heat over high heat.

Gently crack eggs into a small cup or ramekin, using one egg per container.

Spray both sides of the tortilla with cooking spray and place in the preheated oven until it’s lightly browned and crisp.

Meanwhile, poach the eggs: when the water comes to a boil, reduce the heat to medium and use a large spoon to swirl the water (this brings down the heat); quickly but gently add the eggs to the water, and cook for three minutes. When the eggs are done cooking, remove with a slotted spoon and let the excess water drip back into the pan; set the eggs aside.

While the eggs cook, heat the refried beans in the microwave until hot. If you want the salsa warmed, heat that in the microwave as well.

When the tortilla is done, lay it on a plate and use a large spoon to spread refried beans all over the surface. Then top it with both eggs, pour salsa over the top and sprinkle with chopped cilantro and cheese, if desired. Add salt and pepper to taste.

*If you happen to live near a Winn-Dixie supermarket, do yourself a favor and pick up some of their roasted chipotle salsa. I usually steer clear of store-brand salsa, but as a chipotle pepper fanatic I couldn’t resist this. It’s far and away the best jarred salsa I’ve ever tasted. If you can’t get your hands on this stuff, I recommend adding a few shakes of chipotle powder to the dish after you add the salsa of your choice