Breakfast with MexiGeek: more fun with queso fresco

The morning after making queso fundido I found myself with leftover cheese and tortillas, plus my homemade coriander pesto and a bottle of Cholula.

So I fried two tortillas (because one just wasn't enough), then fried an egg over-easy in the same oil.

The tortillas were homemade too, by the way. I had replenished my supply of Maseca on a recent trip to Lupe Pinto's. I pretty much bought everything they had in the shop.

I spread one tortilla with my coriander pesto, put the egg on top, then sprinkled it with Cholula and crumbled queso fresco from Gringa Dairy.

For the record I topped the lot with the other tortilla and sprinkled some more Cholula, but I went for an open-faced presentation for the photo.

The coriander pesto doesn't show up in the photo (drag) but it was still delicious.

Breakfast with MexiGeek: egg over easy in homemade salsa verde

I was actually trying to make a coriander (cilantro) vinaigrette, but it ended up more like a salsa.

I took a bunch of coriander (stems and all), a couple cloves of garlic, half a white onion, and a teaspoon of habanero chile paste.

For the acidity I was going use lime juice, but I had a lot of pink citrusy pickling liquid from my pink pickled onions, so I used that instead.

Into the blender it all goes, then check for seasoning.

It doesn't need any lime! And it's really more of a salsa verde! And it's hot as hell from the habanero!

Yay!

The cool thing is you usually need tomatillos in salsa verde to give it some tartness, but the pickled onions replaced it beautifully.

I LOVE salsa verde!

Now for the rest of my breakfast:

Because I'm out of tortillas, I used a bagel.

And because I was using a bagel, I decided to go for a fried egg rather than scrambled.

I always fry eggs over easy because I don't like "sunny side up".

I'm not actually a very "sunny" guy.

I seasoned the egg with salt, pepper, Mexican oregano, and some surprisingly hot Spanish chile powder I used to make patatas bravas once.

(They were pretty fucking "brav"!)

The egg goes onto a toasted bagel.

Then I fried the salsa a bit, because frying salsa is how you get it to reduce, thicken, and concentrate its flavours in Mexican cooking.

Cover the egg in salsa y provecho: a Mexican-American-Jewish fusion breakfast!