There is an old joke in answer to my post question but I am far too polite and reserved, you could say I haven't come out of my shell, to finish it for you. I love eggs and we have some real cracking ones over here on Alderney. Lovely fresh free range eggs from chickens that Lilly held in her hands as tiny, days old chicks. We can see them on the allotments scrabbling in the dirt and boy do the eggs they lay taste great.
In the summer we had some amazingly rich duck eggs which are great with asparagus or Parmesan cheese straws as an ever so slightly indulgent lunch. We actually went all out as I whisked up duck fat fries, fried duck eggs and my duck ham which is cured and sold in the Alderney Farm Shop. But that was a very naughty cholesterol laden treat.
Thank you Youtube
So how do you like your eggs in the morning? Coddled, buttered, scrambled ( with smoked salmon oh yes please!), poached, as the classic Eggs Benedict, an omelet or fried? Well here is something a little different. The classic Mexican breakfast egg dish is Huevos rancheros or fried corn chips topped with eggs and salsa.
For the breakfast menu at Hugo's we wanted to do something as tasty but not with the corn chips, a nice gluten free option. So I adapted the recipe and developed my Baked Eggs and Bean Chilli. So crank up the brilliant tune, squeeze some fresh orange juice and dig in to this wonderful breakfast treat. To save time make the chilli in advance and just heat up before baking with the eggs. Left over bean chilli makes a great vegetarian nachos.
Mexican Style Eggs serves 4
For the Easy Chilli Bean Stew
50 ml quality olive oil
1 large onion, peeled and finely sliced
3 garlic cloves, peeled and finely chopped
1 400 gr tin chopped tomatoes
2-4 medium-hot smoky red chillies
400 gr mixed beans – pinto, red kidney, haricot, rinsed and drained
1 400 gr tin of chickpeas, rinsed and drained
100 ml vegetable stock
2 tablespoons tomato purée
1 tablespoons dried oregano
1 teaspoon caster sugar
Juice of 1 limes
1 teaspoon ground cumin
1 bay leaf
A small handful of fresh coriander, roughly chopped
Sea salt and freshly ground black pepper
8 large free range eggs
A handful of freshly chopped coriander
For the chilli heat the olive oil in a saucepan over a medium-low heat, add the onions and sauté for about ten minutes until softened. Add the garlic and cumin and cook for a further minute. Add the stock, tomatoes, chickpeas, beans, oregano and sugar. Season with salt and pepper, bring to the boil and simmer gently for 10 minutes. Remove from the heat and add the lime juice and coriander. Correct seasoning.
Preheat your oven to 350 F / 180 C / Gas mark 4 . Spoon some of the chilli into four shallow heat proof dishes and make two small wells in each. Crack in an egg into each hollow and place in the oven. Bake until eggs are cooked and the yolks are still just liquid. Top with chopped coriander and serve.