I'm not sure how a Jewish girl from the Midwest US falls in love with Mexican food - but so it goes. My wife has always had an affinity for it. Tacos, quesadillas, taquitos, tortilla soup, burritos, tamales, chille rellenos, pambazos. Sign her up.
It's a wonder she married a boy from Canada at all. I still think she just got mixed up when someone told her she should marry someone from across the border who can cook. She simply crossed the wrong way!
This dish is a play on a bunch of our favourite Mexican dishes blended with our love of having 'breakfast for dinner'. Placed in the hands of a Canadian home chef.. you end up with Huevos del Norte (Northern Eggs): cornbread pancakes topped with eggs and a blend of marvelous Mexican flavours. Comforting and delicious, sweet and tangy, salty and savoury. I don't want you to be intimidated by this dish. I'm purposely leaving any recipes for salsa and salsa verde out because this dish doesn't have to be difficult to be wonderful. Quick, easy and delicious.
Ingredients:
Cornbread pancakes:
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup buttermilk
1 large egg
Southwestern sauce:
3 tablespoons mayonnaise
1 teaspoon hot pepper sauce
1 tablespoon barbecue sauce
Also:
1/2 cup fresh salsa
1/2 cup salsa verde
1 avocado, diced
Butter, for frying
2 tablespoons cilantro leaves, chopped
1/4 cup grated cheddar
4 eggs
Salt and pepper, to taste
1/2 cup sour cream
Combine the Southwestern sauce ingredients in a small bowl and whisk together to combine. Refrigerate until ready to use.
Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl whisk the egg, vegetable oil and buttermilk.
Using a spatula fold the wet ingredients into the dry ones until just combined. Set aside.
Heat a large non-stick griddle to medium heat. Add a tablespoon of butter and melt to coat. Spoon about a half cup of the pancake mixture on one side and crack a fresh egg on the other side. Season egg with salt and pepper then cook the egg until desired doneness. Cook the pancake for approximately 60 seconds. Use a spatula to lift the pancake carefully to look at the underside to check it is golden-brown before turning over. Cook the other side for approximately 60 seconds.
Transfer the corn bread pancake to a plate and top with grated cheese, fried egg, both salsas, sour cream, avocado, cilantro and drizzle with Southwestern sauce. Repeat for remaining eggs and pancakes.
Serves 4
Want to try your hand at another fun breakfast for dinner? Try these super-cute Poached Eggs in a Potato and Cheddar Nest
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