Pretty nice looking breakfast, eh? It was. 🙂 It also was the recovery from a mistake. 😮
Let’s face it, we all make mistakes in our kitchens. We hate to admit it but we all make them. We also hate it when it happens. The question is once it happens, what do you do about it. How do you recover? Sometimes there is no recovery. You’re stuck with starting over or going out to dinner. We have all had those moments. I remember preparing for a banquet and putting salt in chantilly cream. What a disaster!!! I was glad I tasted it before I put it in the chocolate mousse. 🙂 There is no recovery from that type of mistake. You simply move on and start again. Thankfully, I didn’t sugar the mash potatoes. 😮 I do know someone who did that. Other times, it’s not so bad. That is what happened with this recipe. I had recently purchased a very nice piece of fresh mahi-mahi but didn’t really know how I was going to prepare it. I had run through a variety of different preparations but none of them stepped out and said “make me.” Baby Lady, on the other hand, had recently purchased Pati Jinich’s cookbook Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking. So, Baby Lady suggested we look at Pati’s book to see if she had any recipes with mahi mahi. She did. It sounded wonderful but needed a little tweaking to match the ingredients we had on hand. First, her recipe called for poblano chiles but we had some beautiful roasted New Mexico green chiles we wanted to use instead. Her recipe also called for 4 mahi-mahi filets but we only had 2. No problem, right? All you have to do is divide the ingredients in half. Sounds simple enough. Of course, that is the problem. It IS simple. So simple that I turned my brain off and halved everything but the chiles.!! Rather than a nice, creamy sauce with a touch of heat and green chile flavor, we got a silky smooth, luxuriously creamy, green chile sauce that was long on chile flavor and heat. It very definitely would overpower a mild fish like mahi-mahi, even when the mahi-mahi is marinated for 20 minutes in a nice lime marinade. Now, of course, dinner changes gears but you have the sauce (a lot of it). It is incredibly flavorful, just not what you wanted. So what do you do? Well, you make breakfast with it the next day. You have the creamy, green chile sauce that is toned down and made richer and more creamy by the egg yolk The sauce is then complimented by the red chile in the chorizo and it’s served on an English muffin, topped with melted Monterrey jack cheese. Nice recovery with the result being a fabulously rich and flavorful breakfast. No one would know this was a mistake unless you told them. So let’s keep this just between you and me. OK? This is what we did.
- 2 eggs
- 6 oz chorizo
- 1 English muffin
- 1/2 cup Mexican crema
- 2/3 cup milk
- 8 oz, chopped, roasted Green New Mexico chiles
- 1 Tbsp unsalted butter
- 1/2 Tbsp all-purpose flour
- 1/4 Tbsp nutmeg, grated
- salt, to taste
- 1/3 cup shredded cheese (Monterey Jack, Muenster, Mozzarella)
For the sauce
Add the milk to the blender
Now add the crema
and the chiles
Add the salt
and the nutmeg
and blend to mix.
Now, make a blonde roux. Add the butter to a sauce pot over medium-high heat and melt
When melted, add the flour
Cook over medium heat whisking frequently until it begins to give off a nutty aroma, some say it smells like roasting hazelnuts – roughly 2 – 3 minutes. This is when the flour is beginning to cook. Now, add the cream/chile mix in the blender to the sauce pot.
Cook over medium heat for 10 – 12 minutes. Adjust seasoning, cover and set aside in a warm place until ready to serve.
For the eggs
Fill a skillet with water. Add 1 Tbsp white vinegar and bring to a boil. Add the eggs to the boiling water 1 at a time.
It takes roughly 2-1/2 minutes for the eggs to cook but the yolk still be runny. Remove eggs from water and place on paper towel to absorb the water.
While the water for the eggs is coming to a boil, cook the chorizo.
Put half of a toasted English muffin on a plate
spoon some of the chorizo on top of the English muffin
put an egg on top of the chorizo
Spoon sauce over the egg
Sprinkle with grated Monterrey jack cheese
Put under the broiler to melt the cheese
Serve & enjoy!!
NOTES: This makes a lot of sauce and would be perfect for chicken enchiladas. 🙂