A mother is the truest friend we have, when trials, heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine, desert us when troubles thicken around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.  

~  Washington Irving

Lox and Bagels

All women become like their mothers. That is their tragedy. No man does. That’s his.

 ~  Oscar Wilde

There is only one pretty child in the world, and every mother has it.

 ~  Chinese Proverb

Sticky Bun Monkey Bread

A man’s work is from sun to sun, but a mother’s work is never done.  

~  Unknown Author

The moment a child is born, the mother is also born. She never existed before. The woman existed, but the mother, never. A mother is something absolutely new.

~ Rajneesh

Fresh Fruit and Custard Tart

God could not be everywhere and therefore he made mothers.

~ Jewish Proverb

 Curried Deviled Eggs

I remember my mother’s prayers and they have always followed me.  They have clung to me all my life. 

~  Abraham Lincoln

Most mothers are instinctive philosophers.

~ Harriet Beecher Stowe

 Enchiladas with Eggs Poached in Red Chili

The mother’s heart is the child’s schoolroom.

~  Henry Ward Beecher

Orange Craisin Cinnamon Rolls

That best academy, a mother’s knee.  

~  James Russell Lowell

Wishing everyone a very special Mother’s Day! 

Some of my favorite diner foods are those with a spicy kick. Bring me breakfast burritos, huevos rancheros, or chilaquiles anytime and I am a happy camper. Enchiladas with poached eggs is another dish that I really enjoy. Served with a screwdriver or a Michelada this brunch special is the perfect way to celebrate Cinco de Mayo.

Print

Eggs Poached in Enchilada Sauce

Delicate poached eggs swimming in a hot spicy sauce.

Course Breakfast, Brunch

Cuisine Mexican, Southwestern

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

Enchilada Sauce

• 2 Tablespoon vegetable oil
• 2 Tablespoon all-purpose flour
• 4 Tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon oregano
• 2 cups chicken or vegetable stock

Eggs

• 4 eggs
• 2 cups enchilada sauce
• flour or corn tortillas or toast
• green onion thinly sliced

Instructions

Enchilada Sauce

• Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
• Stir in the remaining seasonings (chili powder through oregano).
• Gradually add in the stock, whisking constantly to remove lumps.
• Reduce heat and simmer 10-15 minutes or until thick.
• Use immediately or refrigerate in an air-tight container for up to two weeks.

Eggs

• Place about 2 inches of enchilada sauce in a large skillet and bring to a low boil. Reduce heat to medium
• Carefully drop in desired number of eggs, leaving room between them.
• Allow eggs to simmer until whites are almost set, about 5 minutes. Remove from heat.
• Serve
• Serve eggs and sauce over a warmed tortilla or toast. Top with green onion.

Notes

Recipe can be adjusted for any number. Be sure to use a large enough skillet, do not crowd the eggs.

 

Cook eggs longer if a firm yolk is preferred.

Featured Diner:

Taco house in Denver is a inexpensive Mexican diner. Their cheese and onion enchiladas and taco burgers are some of my personal favorites. This location at 1335 Wadsworth blvd in Lakewood hosts some of the fastest and friendliest service I have ever experienced, making this place a true diner experience.