As I mentioned earlier, I much prefer savory breakfasts to sweet. I particularly enjoy those breakfasts that have a Mexican or southwest flavor to them. You can imagine how excited I got when I saw this recipe for Huevos Enfrijoladas. Could there be a more perfect breakfast?
As with last week’s breakfast tacos, this recipe is easily expandable to feed a large group. The amount of bean mixture made is more than enough for 3-4 servings, so keep that in mind if you do multiply the number of eggs used.
Speaking of the bean mixture, we need to chat about the pepper. The recipe calls for ½ can of beans and one Serrano. I used a full can of beans and one Serrano. This was plenty spicy for those who enjoy spice. Using two full peppers would have been way too much. You may have better luck cutting the pepper into a few pieces and adding them one at a time until the heat is to your liking. Also, the mixture tastes a lot better if you throw it in the microwave for 2 minutes before putting on the egg.
I passed on the queso fresco but think it would have been a great addition. Even some low fat taco blend cheese would have tasted great with this dish. Experiment with different toppings, the sky is really the limit here.
Finally, you may want to use an avocado that is overly ripe – almost mushy. All of the textures in this dish are very soft, so having an avocado that is too firm will really lend to a strange mouth-feel.
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