Those that know me, know that I'm not big on leftovers. With a few exceptions.I had black beans and salsa and flour tortillas leftover from last night's Cinco de Mayo dinner. So rather than toss them out I made Moe a man size breakfast. Steak and Eggs Mexican style. I took what I thought were two packages of stewing beef out of the freezer last night and one of them turned out to be beef tenderloin tips. So along with the beef, cooked rare, I fried a flour tortilla, topped it with refried pinto beans, warmed up salsa and a couple of poached eggs. Judging from the moans I was hearing from Moe, I know this was a major hit.
I love poached eggs - yours looks cooked perfectly!! Sounds like a great breakfast!
ReplyDeleteSometimes I really wish I could eat eggs, and this is definitely one of those times.
ReplyDeleteSadly my Cinco De Mayo dinner didn't turn out too well so there won't be a post for that disaster!
I love my bleeding hearts here in the garden..but your bleeding eggs :) Oyoyoy..they look soo good ..What was it GWebbers said? Food Porn:) Yes..that's it.,.I was taken aback the first time..but it means incredibly attractive!
ReplyDeleteIt looks too, too good!
ReplyDeleteHow do you get your eggs like that, Ann? I have yet to figure out how the heck to poach them right.
ReplyDeleteThanks all.
ReplyDeleteJason, The secret to poached eggs is to start with really fresh eggs. Farm fresh if you can get them. When eggs are really fresh the albumin is thicker and and doesn't spread out in the water.
You want the water to be below the boiling point. A very low simmer. Add a tablespoon of vinegar to the water and a little salt. Crack an egg into a little ramekin, and gently slide the egg into the water. Cook until the egg is set. About three minutes for a runny egg yolk. I use a slotted spoon to remove the egg from the water.
Hope this helps.
Ann
Steak with salsa and poached eggs sounds like a great meal!
ReplyDelete