I like Eggs Benedict and I like Mexican food. One over-caffeinated morning I wondered, "What if they had a baby?" and this meal was the result. I call it Huevos Benedicto.
Ingredients (makes 4)
1 Large (12") Flour Tortilla
2 Tbsp Vegetable Oil
4 Tbsp Milk
Salt and Pepper (to taste)
1 Tbsp Onion, finely chopped
1 Tbsp Cilantro, finely chopped
1 Tbsp Pickled Jalapeños, finely chopped
8 Tbsp Salsa
4 Tbsp Sour Cream
In a large frying pan, heat some vegetable oil and fry your tortillas until they are crispy with spots of brown. Remove, cut into quarters, and set aside.
Smoosh* an avocado with a fork and add very finely chopped onion, cilantro and pickled jalapeños to taste. Squeeze in about half a lime's worth of juice for each avocado you used, and stir/smoosh until the guacamole is the consistency you like. You'll need about 1/4 to a 1/3 of an avocado for each Huevos Benedicto ("HB") you intend to make.
* "Smoosh" is a technical culinary term I made up that is interchangeable with mash.
You can fry them, poach them, scramble them, or microwave them if you want. I decided to roll with a thin omelet and fold it (as seen in the picture). For this, beat your eggs and add about a tablespoon of milk for each egg used and add salt and pepper to taste. Cook on medium-low heat in a non-stick frying pan (butter or oil is a good idea) until the egg is cooked through. Use one egg for each HB.
Place a quarter of a crispy tortilla on a plate. Slap a dollop of guacamole on the tortilla. Put some egg on the guacamole. Drop a couple tablespoons of salsa on the egg. And finish with a tablespoon of sour cream on the salsa. If your feeling frisky, you can even sprinkle some fresh chives or some of your left over cilantro on the very top.