I was in Bowling Green, KY last weekend picking up some beautiful young ladies after their week at EFY. They weren't fed breakfast before being released back into the wild, so I took them to a spot my friend told me about for a very delicious breakfast, Wild Eggs. We saw lots of other EFY families breakfasting there too, and I'm sure no one left disappointed at all.
I have a fathomless love of Benedictine egg dishes...and Mexican food...so this seemed like something right up my alley. Because I can't make a 4-hour pilgrimage to Wild Eggs I needed a copycat recipe or all the world would be dark forever more. (This breakfast is powerful, people!)
Ingredients:
- 1-2 one-inch thick slices green chili cheddar corn cake (recipe below)
- 4 Tbsp. finely crumbled chorizo, drained well
- 2 eggs
- 1 Tbsp. white vinegar
- 2 oz. queso blanco dip (bought, or homemade)
- sour cream
- pico de gallo (salsa would be yummy too)
- diced avocado
- sliced fresh scallions
Instructions:
- Cook chorizo over medium heat, chopping as you cook, until all fat is rendered.
- Transfer to paper towels and tamp with paper towels to drain and remove rendered fat from the crumbles.
- While chorizo cooks, slice your corn cake. Warm and lightly toast under broiler. Remove from oven and cover with foil to keep warm.
- Fill a 2-quart pan 2/3 full of water with vinegar.
- Bring to a light boiling simmer.
- Crack eggs into a dry mug. Place bottom of mug into water and gently tip, rolling the eggs into the simmering water. Cover pan with lid, return to gentle simmer, and poach eggs to desired consistency.
- While eggs cook, warm your queso in a double boiler.
- When all ingredients are prepared, place corn cakes on plate, spoon over chorizo. Use slotted spoon to drain eggs and place over corn cakes and chorizo.
- Pour warm queso over eggs.
- Garnish with sour cream, pico, avocado, and scallions.
Serve next to fresh fruit and/or skillet potatoes.
Corn Cake Ingredients:
- 2 c. cornbread batter (lightly sweet is perfect)
- Fresh ground black pepper to taste
- 1/2 c. roasted green chilis (fresh or canned)
- Pinch of salt
- 2/3 c. shredded cheddar cheese
- 2/3 c. sweet corn, lightly pan-roasted with 1 Tbsp. butter, cooled
Corn Cake Instructions:
- Mix all ingredients until combined.
- Place corn onto parchment lined baking dish.
- Line baking tray with parchment paper. Lightly butter.
- Spread batter onto parchment. Evenly distribute to about 1-inch thickness.
- Bake at 350 ° 15-18 minutes, until done. Test center with toothpick. When it comes out clean, the corn cake is done.
- Remove from oven. Allow to cool 20-30 minutes.
- Cut into 3-inch squares.
