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