HUEVOS AZTECAS 3.16.21

My passion for food and shoes is equal. I love the production of food, as much as the design of the plate. As it does for many, time moves quickly. Between the 9-5, the homestead, the ones that mean the most to you, and the things that bring you personal joy, the minutes are never on your side.

With this one, I was able to share my time with various aspects of my life, which is when I’m at my best. Evenings during the week are the most challenging, but I try to get one meal prepared. Either way, Sundays are guaranteed, and sometimes two meals. I love waking my wife up to a ridiculous breakfast. Generally, I just throw it together, and dinner is more strategic. I’ve done variations of this dish, and on this occasion, I was looking for a low-carb version.

Avocados, chorizo, cilantro are a few of my favorite ingredients, and Hollandaise is my favorite mother sauce from a preparation standpoint; a bit more technical than the others. I’m also a huge fan of all styles of Eggs Benedict, so when combining some of my favorite ingredients with my favorite breakfast dish; you get my form of Huevos Aztecas! 

I was fan of play-doh as a kid(no, I didn’t eat it), so the ability to sculpt an avocado is fun. Everyone has their sausage preference, and I enjoy them all. Chorizo has my tastebuds, although, I feel like I’m cheating on andouille. 

Huevos Aztecas

Combined Recipe and Execution: 

• ~Heat to simmering 4 cups of water with a 1/4 cup of white distilled vinegar in a saucepan 

• ~Halve 2 avocados widthwise removing seed, and carefully scoop from the skin keeping the shape intact. 

• ~Shave(cut) a small piece on each end to create a standing bowl.

• ~Dice chorizo links(Goya preferred)

• ~Dice half of bell pepper(the color is your choice); I used orange.

• ~Dice 1/4 cup of red onion. 

• ~In a cast iron pan, add a small amount of olive oil, cook onion, and pepper for 2 minutes. Mix in chorizo, and cook to your liking; I like a little char on mine. 

• ~Prepare your Hollandaise beating 4 egg yolks and a tablespoon of lime juice in a stainless steel bowl that is slightly larger than your saucepan. 

• ~Melt 1 stick of unsalted butter(microwave is fine). 

• ~Set the stainless steel pan over the saucepan, and begin whisking; don’t be a punk about it. 

• ~Once it begins to thicken, begin slowly adding the melted butter, and continue to whisk. You will create a nice smooth sauce. 

• ~Add a pinch of salt and cayenne powder and whisk to blend. Set aside.
  

• ~Increase the heat of the saucepan until the water boils. Reduce the heat slightly.

• ~Add 2 eggs giving space to poach properly, and be retrieved from the pan with a slotted spoon

• ~Rinse, dry, and chop a few stems of cilantro.

• ~While the eggs cook, begin construction of your breakfast. 

• ~Fill the cup of the avocado with the chorizo mixture. This is the best part of the entree, so let plenty fall onto the plate!

• ~Once the eggs are to your desired temperature, remove and drain.

• ~Place the eggs atop the chorizo resting securely on the avocado.

• ~Smother the eggs with Hollandaise sauce, followed by a pinch of chopped cilantro and a pinch(or two) of queso fresco. 

I’ve already provided you great pics, so don’t waste time, and just eat it!

Check out next week’s Tasty Tuesday, and get a fresh recipe from a fresh Chef that’ll have you keeping it fresh in the kitchen.