Grilled Sourdough with Refried Beans Soft Poached Eggs Pico de Gallo and Guacamole

Grilled Sourdough with Refried Beans Soft Poached Eggs Pico de Gallo and Guacamole

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Grilled Sourdough with Re-Fried Beans Guacamole and Pico de Gallo

Sunday Brunch is hands down my favourite meal of the week! I love how relaxing it is to cook and also the world of ideas from savoury to sweet that can make up this glorious little meal.

Waffles are a favourite on a Sunday morning :)
Waffles are a favourite on a Sunday morning ūüôā

We don’t eat cereals in this house. A decision I made a few years ago having witnessed countless arguments among my children in Supermarkets over who wanted what cereal, coupled with the fact that when feeding a family of 6 I found cereal to be perhaps the single most expensive food item in my trolley, the one that they were guaranteed to go through in no time and then finally the knowledge that I might as well send them off to school on a packet of M&M’s for all the sugar and lack of sustainability in it.

My four wonderful boys!
Feeding this four has given me so much joy over the years!

I make a home cooked breakfast every morning of the week, this does mean getting out of bed 10 minutes earlier but it is worth it knowing that they are going to school on a breakfast that is packed full of goodness, will keep them fuller for longer and also sugar crash free.

Ruairi helping to make scrambled eggs
Ruairi helping to make scrambled eggs

Midweek it can be as simple as fruit salad with natural yoghurt (flavoured yoghurts tend to have a lot of hidden sugar so should only be used as a treat) scrambled or soft poached eggs on wholemeal toast, drippy boiled eggs with soldiers are a real favourite with them

Drippy boiled eggs with wholemeal soldiers.
Drippy boiled eggs with wholemeal soldiers.

as are my own oaty pancakes which contain very little sugar and are packed full of the goodness of oats. The weekend is usually when I go all out and I love to spoil them with waffles, crepes, buttermilk pancakes and Mr C’s very favourite…Eggs Benedict.

Eggs Benedict....
Eggs Benedict….

 

Oaty pancakes with yoghurt and berries is a great way to send them off to school.
Oaty pancakes with yoghurt and berries is a great way to send them off to school.

On a Sunday morning a few weeks ago I was lying in bed thinking of what to make for myself, I knew I wanted something tasty but didn’t want it to be packed with sugar, butter or cream and most importantly I wanted it to be something that would hit my protein macros. We’d had Enchiladas (recipe in the link)¬†http://damndelicious.net/2014/03/17/homemade-enchilada-sauce/¬†¬†for our ‘Movie Night’ with the boys the evening before and I had lots of sides left over from that, also our second oldest son is working in a French Patisserie which has opened in Kenmare this summer which means we have the most gorgeous supply of rustic French Sourdough Breads…..so that all¬†led me to this recipe below….

Homemade Enchiladas with all the sides.
Homemade Enchiladas with all the sides.

Toasted Sourdough topped with the Re-fried Beans which is then topped with two gorgeous Soft Poached Eggs, lots of Chopped Fresh Coriander and a generous sprinkling¬†of Tabasco served with Pico de Gallo and Guacamole! Tabasco,Coriander and Eggs are in my opinion one of those humble Trinity’s of food.

The recipes¬†for this brunch¬†below make me think of my lovely friend Lily Ramirez. Lily is a Food Blogger, from Mexico but living in Ireland after she met and fell in love with her Dublin husband Alan. Lily is passionate about her native Mexican food and always tries to distinguish between ‘real’ Mexican cooking and ‘Tex Mex’ which is possibly what we think of when we think of Mexican cooking. One thing I have learned from Lily is that what we call ‘Salsa’ is not actually ‘Salsa’…for ‘Salsa’ to be ‘Salsa’ it has to be cooked, other than that it is ‘Pico de Gallo!’

With the wonderful Lily Ramirez-Foran last summer.
With the wonderful Lily Ramirez-Foran last summer.

You can check out Lily’s mouthwatering recipes and lots more info on traditional Mexican Cuisine and her amazing ‘Picado’ Mexican Pantry in Dublin where you can buy almost everything you’ll need for your Mexican cooking here¬†http://amexicancook.ie/

You can start this recipe by poaching your eggs, I do this by bringing a saucepan of water to the boil, I break my two eggs into a shallow bowl and then carefully slide them from the bowl into the boiling water. I then take the saucepan off the heat and let the eggs sit for between 3 and 4 minuted, depending on how soft you want them. While the eggs are poaching toast the sourdough and top with the beans (make sure they are piping hot). Place the cooked eggs on top, scatter over lots of fresh Coriander, sprinkle with Tabasco (I like mine quiet spicy) and serve with the Guacamole and Pico de Gallo….trust me….this is the breakfast to DIE for!

FOR THE REFRIED BEANS

Ingredients

  • 1 onion
  • 2 cloves of garlic
  • 1 can kidney beans, drained and rinsed under cold water
  • 1-2 tsp. ground cumin
  • salt and black pepper
  • squeeze of lime juice
  • tbsp. good quality oil

Directions

  1. Heat the oil in a frying pan over a medium heat, add the onions and garlic and sweat for 5-10 mins until soft and golden.
  2. Add in the kidney beans, ground cumin, salt and pepper and lime juice, stir well and allow the beans to heat through.
  3. Blitz to a smooth paste with a hand held gun or in a small food processor.

FOR THE PICO DE GALLO 

Ingredients

  • 3-4 large ripe tomatoes, chopped
  • half a small red onion chopped
  • 2 cloves of garlic, crushed
  • 1 heaped tbsp. chopped fresh coriander
  • pinch of sugar
  • sea salt and cracked black pepper

Directions

  1. Place all the ingredients into a bowl and mix well.

FOR THE GAUCAMOLE

Ingredients

  • 1 large ripe avocado
  • 2 cloves of garlic
  • sea salt and cracked black pepper
  • squeeze of lime juice

Directions

  1. Place the avocado in a bowl with the crushed garlic and mash well, season with the salt and pepper and lime juice.

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