Mexican breakfast

Mexican breakfast

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

A Billykart Kitchen favourite.

Ingredients

Quantity Ingredient
4 chorizo sausages, sliced in half lengthways
1/3 quantity Boston baked beans
or 500g tinned baked beans
3 litres water
60ml white vinegar
8 eggs
4 tablespoons Chipotle salsa
2 tablespoons finely chopped coriander
2 ripe avocados, stone removed, flesh sliced
8 corn tortillas

Method

  1. Place a frying pan over medium heat and pan-fry the chorizo sausages for 10 minutes. As the sausages cook, they will release their oils – these will add a lot of flavour to the finished dish.
  2. Meanwhile, in a small saucepan, heat the baked beans over low heat to warm through. Keep them on low heat while you poach the eggs.
  3. Fill a very wide saucepan with the water. Add the vinegar and bring to a gentle boil over medium heat. Crack one of the eggs into a cup and gently drop it into the boiling water in one fluid movement. Repeat with 1 or 2 more eggs, taking care not to crowd the pan. (Depending on how large the pan is, you could poach 4 eggs at a time.) Cook over a gentle simmer for 3–4 minutes, until cooked to your liking. Use a slotted spoon to remove the eggs to a plate lined with paper towels. Repeat with the remaining eggs.
  4. Divide the baked beans between plates. Place two sausage halves on top of each serving of beans, followed by a couple of poached eggs and a tablespoon of chipotle salsa. Drizzle over the reserved chorizo cooking oils, sprinkle with the chopped coriander and serve with the avocado slices and warmed tortillas on the side.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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