Tag: breakfast
African Scotch Eggs
African Scotch Eggs
This is an African version of the Scottish Scotch egg, just without the egg wrapped in sausage and breadcrumbs. Instead, the hard boiled eggs are wrapped in a dough then deep fried. The outside is very similar to a flakey crescent roll. Serve these with your favorite hot sauce.
Ingredients
- 8 hard boiled eggs
- 1/2 tsp yeast
- 1/4 cup warm water
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1/3 cup whole milk
- 2 cups flour
- 1/2 tsp gatlic powder
- 1/2 tsp paprika
- 1/2 tsp cracked black pepper
- 2 oz melted butter
- oil for frying
Instructions
- Add the yeast to the warm water. Mix and let sit for 5 minutes. Then stir in the sugar, salt and whole milk.
- Mix in the flour, garlic powder, paprika, and black pepper. Then mix in the melted butter until the dough forms.
- On a lightly floured surface, need the dough to a couple of minutes. Roll the dough out to 1/2” thick. Using something circular, like a cup or a ramekin, cut out circles out of the dough.
- Take on of the dough circles and roll it a little thinner. Place one of the hard boiled eggs in the center.
- Fold over and crimp the edges. Then roll it into an egg shape.
- Let the dough sit and rise for 30 minutes.
- Fill a small pot with 2” of cooking oil over medium high heat. The temp should read 350 degrees. Add in 4 off the eggs.
- Fry for 5 minutes in total, flipping the eggs half way through the cooking time.
- Drain on paper towel.
- Serve with your favorite hot sauce.
Chilaquiles Verde
Chilaquiles Verde
Chilaquiles is a very popular Mexican breakfast dish. It involves frying corn tortillas, then cooking them in a salsa, either green or red. The chilaquiles are then topped with Mexican table cream, queso fresco, and cilantro. The chilaquiles can be accompanied by beans, fried eggs, or even shredded chicken. I’ve made this dish on top of crumbled chorizo before, which is even better!In this recipe, I decided to use salsa verde since I made so much of it. Everything in the recipe is self explanatory. The only thing I would recommend is frying the tortillas in multiple batches to avoid overcrowding in the pan. If you don’t, the chips will absorb the oil and not become crispy.
Servings: 1
Ingredients
- 4 corn tortillas
- 2 tbsp vegetable or canola oil
- 1 cup salsa verde
- 2 fried eggs
Garnish
- queso fresco cheese
- Mexican table cream
- cilantro
- pickled red onion
Instructions
- Cut the tortillas into 8 pieces per tortilla. In a skillet, add 1 tbsp of cooking oil over medium high heat. Cook the tortillas in 2 batches, about 3 minutes a side.
- Drain the tortillas on a paper towel.
- In the same skillet on medium heat, add another tbsp of cooking oil. Add in the salsa verde. Cook for 5 minutes.
- Add in the tortilla chips, making sure that they are evenly coated on each side with the salsa verde. Cook for 2 minutes.
