January is National Egg Month

January is National Egg Month, and I really love eggs. There is a lot of versatility in cooking eggs and being the breakfast/brunch lover that I am, this is certainly a great month for me to explore more recipes and ways to prepare eggs! I often have hard boiled eggs in my fridge for snacks, and most weekends we have big, hearty breakfasts that include eggs made in a variety of ways.

(image from www.riverglenfarm.ca)

One preparation method that I want to try to perfect is poaching eggs. I love a good corned beef hash (and I make a great vegetarian version as well!) and there is nothing quite like that perfect poached egg on top. Here is a clip from YouTube where Gordon Ramsey shows his technique for creating poached eggs (and, of course, makes it look so very easy!):



This recipe from Epicurious combines many of my food loves: eggs, chorizo and salsa. This sounds like an amazing addition to my next brunch!

Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa
Bon Appétit, March 1999

Yield: Serves 6

The Masa Harina adds a pleasant flavor to the light and fluffy pancakes.

Ingredients:

3/4 cup Masa Harina (corn tortilla mix)*

1 pound pork chorizo sausage, casings removed

1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
14 large eggs
4 tablespoons (about) corn oil

Chipotle Ranchera Salsa
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup crumbled queso añejo or shredded Monterey Jack cheese

*Available at Latin American markets and many supermarkets.

Preparation:

Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until fragrant and golden, stirring often, about 15 minutes. Cool Masa Harina. Reduce oven temperature to 250°F.

Cook chorizo in heavy large skillet over medium heat until brown, breaking up with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to paper-towel-lined plate to drain. Transfer sausage to oven.

Sift Masa Harina, flour and next 5 ingredients into large bowl. Whisk buttermilk, 2 eggs and 3 tablespoons oil in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk just until blended (batter will be thick).

Lightly coat griddle with oil. Heat over medium heat. Working in batches, spoon scant 1/2 cup batter onto griddle. Using spoon, spread batter to make 4-inch-diameter pancake. Cook until bottom is golden, about 4 minutes. Turn and cook until second side is golden, about 3 minutes. Transfer to baking sheet; place in oven. Repeat to make 6 pancakes total, brushing griddle with oil as needed.

Meanwhile, bring large skillet of salted water to simmer. Working in batches, crack 12 eggs into skillet. Simmer until eggs are softly poached, about 3 minutes. Remove eggs from water; drain.

Divide pancakes among plates. Sprinkle chorizo around pancakes. Top each pancake with 2 eggs. Spoon salsa over eggs. Top with cilantro, onions and cheese.

Please feel free to leave comments or let me know if you have any special egg recipes that you would like to share with during National Egg Month!



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