New Year’s Day Brunch: Eggs Tex Mex with chilli cheese sauce

1 Jan

This is a Tex Mex twist on Eggs Florentine, my favourite brunch dish, which is a toasted english muffin topped with wilted spinach, two eggs and a hollandaise sauce. In this recipe the hollandaise is replaced by an amazing chilli cheese sauce I made last night as a dip for nachos. Hot cheese & chilli- it doesn’t get better than that. Forget those scary, bright orange, chemical cheese dips you can buy, this is made with real cheese and real chilli and it’s really addictive….

Chilli Cheese Dip/Sauce

adapted from a recipe by The Homesick Texan

makes a big soup bowl full, vegetarian

  • 2 tbsp olive oil
  • 1/2 onion chopped finely
  • 4 cloves garlic, minced
  • 1 red chilli, finely chopped (you should use Jalapenos adjust quantities to suit your taste)
  • 2 tbsp cornflour
  • 1 cup milk (I used goat’s milk)
  • about 300 gr grated cheese (I used a cured Manchego. Monterey Jack, Cheddar & Red Leicester would be good or a mix)
  • a small handful of chopped coriander
  • 1 plum tomato, chopped
  • 150 ml sour cream or creme fraiche
  • the juice of half a lime
  • salt & balck pepper

Heat the oil in a medium saucepan over a medium low heat, add the onions & chillis and cook for about 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Whisk the cornflour into the milk and then whisk it into the onions. Cook for a few minutes until it thickens, whisking all the time. Then stir in the coriander & tomatoes.

Turn the heat down to low and slowly add the cheese a heaped tablespoon at a time, stirring to melt the cheese before adding the next spoonful. When all the cheese has been added & melted in, add the sour cream, season with salt & pepper and stir in the lime juice.

Pour it into a bowl and serve with nachos, tortilla chips or raw veggie crudites for dipping.Try to resist eating straight from the bowl with a spoon!

 If you have any left you will definitely find loads of uses for it. In fact you will be designing  dishes especially for it. When I woke up this morning I already knew what we were having for brunch today. I think I must have been dreaming about it, it really is that good….

 Eggs Tex Mex Recipe

serves 2, vegetarian

  • 2 english muffins, sliced in half through the middle
  • 1 bag fresh spinach (about 25ogr) picked and washed
  • 1 clove garlic, minced
  • a knob of butter & 2 tbsp of olive oil
  • salt & black pepper
  • freshly grated nutmeg
  • 4 eggs
  • some chilli cheese sauce (see recipe above) about 200 ml maybe more!

Melt the butter and a splash of olive oil in a large pan over a medium heat, add the garlic, cook for 1 minute then add the spinach, season with salt, pepper & nutmeg and put the lid on. Meanwhile reheat (if cold) the cheese sauce over a low heat in a small pan stirring occasionally. Toast/grill the muffins. In a large frying pan heat 1 or 2 tbsp olive oil over a medium heat then carefully crack in the eggs (1 in each corner) and cover with a lid. Stir the spinach, when it has wilted, remove from the heat and replace the lid to keep warm. Cook the eggs until just set, about 3 minutes.

Butter the muffins halves, top with the wilted spinach and the 2 eggs then pour over the chilli cheese sauce…

Garnish with coriander or parsley leaves and devour greedily…..

12 Responses to “New Year’s Day Brunch: Eggs Tex Mex with chilli cheese sauce”

  1. tony ward January 1, 2011 at 8:24 pm #

    that’ll do for me Tommy……scrummy !! lol xx

  2. Nadia January 1, 2011 at 9:27 pm #

    I am drooling. The cheese sauce looks amazing. I also love the colors! Happy New Year!

  3. chefpriyanka January 1, 2011 at 11:11 pm #

    oh! I really like your recipe and it’s really pretty! I make something similar- I call it the taco omelette hehe.. thanks for sharing!
    http://chefpriyanka.wordpress.com/

  4. Lindsay January 2, 2011 at 3:53 am #

    Eggs Florentine is (of course) my favourite brunch dish too — I can’t wait to try this chili cheesy version!!!

    • foodblogandthedog January 2, 2011 at 3:33 pm #

      Happy New Year Lindsay, we have such similar tastes in food it’s a shame we live so far apart!!

      • Lindsay January 3, 2011 at 5:15 am #

        I agree – if you ever end up in Toronto, you must come over for brunch!

        Happy New Year! Here’s to more serendipitous recipes in 2011 — I’m working on a poached eggs with spinach post right now!

  5. Tammy McLeod January 3, 2011 at 1:11 pm #

    Mmmm. These look amazing and oddly, I had something very similar at brunch yesterday at one of my favorite restaurants. I think they used chipotle in the sauce. I’m up for this any time.

    • foodblogandthedog January 3, 2011 at 7:53 pm #

      Chipotle sounds great! Chipotle Hollandaise now there’s an idea…

Trackbacks/Pingbacks

  1. Poached Eggs with Spinach | The Kitchen Operas - January 3, 2011

    […] could take some inspiration from Cook Eat Live Vegetarian (aka. Food Blog and the Dog) and top them Tex Mex-style with chili cheese sauce.  Yum, I can’t wait to try those […]

  2. Orange,Ginger and Cinnamon Vegan French Toast « Cook Eat Live Vegetarian - December 21, 2011

    […] Tex Mex Eggs with chilli cheese sauce, the best hangover cure I’ve found. […]

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