Sunday, June 16, 2013

Mexican Breakfast Bowls with Duck Eggs

We love to eat vegetables for breakfast and a great way to do this is by poaching the eggs in a tomato sauce that includes lots of fresh sauteed vegetables. There is an Italian version called "eggs in purgatory" and we love it, and eat it all the time. This version is full of Mexican inspired flavors and the sauce is smoky and spicy. The eggs are poached in a rich, chipotle tomato salsa that is full of peppers, onions and garlic. Poaching or cooking the eggs this way allows you to cook them with little or no fat making the dish super healthy. The eggs are poached just till the whites set, leaving the yolk still runny. This creamy and fatty yolk mixes with the spicy tomato sauce to create breakfast nirvana! The spiciness of the sauce is tempered with cool sour cream and creamy avocado.

I used gorgeous local, farm raised duck eggs from Cedarwyck Farm in Selkirk, NY. They raise heritage breeds of ducks and chickens that produce multicolored eggs that are so incredible. The shells are lightly colored pastel pinks and blues that look like perfectly dyed Easter eggs. The duck eggs  have big, creamy, intensely flavored yolks that just melt into whatever you serve them with. If you have never tried duck eggs I very highly suggest you give them a gander.

This recipe makes 2 breakfast bowls.


2 Farm raised, duck eggs, you can substitute chicken eggs.
1 Jar chipotle salsa, I used Frontera, its a Rick Bayless company any salsa works.
1/2 Organic green bell pepper, seeded and chopped.
1/2 Organic white onion, chopped.
2 Cloves organic garlic, chopped.
1 tsp pasture raised bacon fat, butter can be substituted.
Sea salt & fresh ground pepper, to taste.
2 Tbsp homemade chicken stock, organic, low sodium canned stock can be substituted.
1/2 Cup pasture raised cheddar cheese, grated, I used Cabot.
1/2 Avocado, sliced.
2 Tbsp pasture raised sour cream, I used Cabot.
1 Tbsp fresh, organic chives, whole, I snip over the top with scissors at the end.


Heat a saute pan over medium heat, melt the bacon fat. Add in the onions, peppers and garlic. Salt and pepper and saute for 5 to 6 minutes, until they are translucent and soft. Add in the salsa and chicken stock, stir to combine. Make two holes in the sauce and carefully crack the eggs into the holes. Cover with a lid and cook for 4 minutes, or until the whites are set. Turn off the heat.

With a slotted spoon, scoop out each egg and carefully place in a serving dish. Spoon the sauce all around the egg and top with the cheese, sour cream and avocado. Top with additional salsa, optional. Snip the chives over top and serve with warmed tortillas or toast.

Buen Provecho!

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