Blue Corn Fried Eggs

Name: Blue Corn Fried Eggs
Yield: Serves 4
Ingredients: 1 cup dried black beans or 1 (16-ounce) can black beans, drained, rinsed, and drained again; 1/2 small red onion, finely diced; 2 cloves garlic, finely chopped; 1 canned chipotle chile in adobo, finely chopped; 1/2 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 2 cups canola oil; 8 (4-inch) corn tortillas, preferably blue; Kosher salt; 4 tablespoons (1/2 stick) unsalted butter; 8 large eggs; Kosher salt and freshly ground black pepper; Red Chile Sauce (page 239); Guacamole (recipe follows); 3 ounces queso fresco cheese, crumbled (3/4 cup); Green Chile Sauce (page 238); 1/4 cup chopped fresh cilantro; 2 ripe Hass avocados, peeled, pitted, and diced; 1/2 small red onion, finely diced; 1 jalapeño chile, finely diced; Juice of 1 lime; 1/4 cup chopped fresh cilantro; Kosher salt and freshly ground black pepper; (makes about 2 cups)

December 14, 2011

A Mexican-inspired brunch is my favorite way to recover from a long night out, and this spin on huevos rancheros is how we serve it up at Bar Americain. This plate is layered with taste and texture, from the crisp, salty tortillas up to the cool and chunky guacamole on top. Savory black beans make this dish extra satisfying, while the chile sauces pump up the color—and heat. I like the slightly sweet, nutty flavor of blue corn tortillas, but if you can’t find them, yellow ones are an easy substitute.

Recipe notes

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