Mexicali Eggs AKA Gringo Huevos Rancheros

I made this brunch for my fine friends and neighbors, Kathy and Charles. We debated what to call these eggs so delicious, and nutritious. I wanted to be sure the name would not connote actual authentic Huevos Rancheros but were my tribute to an enriching "Mexican" influenced breakfast.

First I made a tomatillo salsa

Here is the recipe

12 large tomatillos, papery covering removed then washed
2 garlic cloves
1/4 white onion, chopped
1/8-1/4 tsp. cayenne
1/8 tsp salt
1 cup chopped cilantro

Place all of the ingredients, except the cilantro in a food processor. Pulse until you have a chunky sauce
Stir in the chopped cilantro, pour into a decorative bowl.

For the corn

1 -10 oz. bag of frozen corn
1/2 Tbs. butter
pinch of salt
splash of water
2 Tbs. chopped cilantro

Combine in a small sauce pan and heat over a low flame, covered.

For the black beans

Heat 1 -14 oz. can of black beans not drained in a small pot, just until it boils.

For the garnish
1 red pepper, small diced
4 scallions sliced thin
1/2 cup chopped cilantro
1/2 cup sour cream

For the fried eggs

1 Tbs. butter
8 fresh eggs

Assemble

Make the tomatillo salsa. This can be made the night before and all of your garnishes can be chopped.
Make the corn. Heat the black beans, chop the garnishes. Fry the eggs to desired done ness.

Place 2 warmed corn tortillas on each plate. Lay the fried eggs a top each tortilla.
 At the table, top the eggs with the salsa, then the beans and the corn. Pass the garnishes and begin.

Serves 4

Recipe, writing and photos, by Karen Pickus 2012
Courtesy Karen Pickus 2012