Breakfasts Without Bacon: Cinco De Mayo!

Yesterday was Cinco de Mayo! In honour of this Mexican celebration and because I will be late for my own funeral (fingers crossed, eh?), today I had huevos rancheros and jalapeño cornbread for breakfast.

I have attempted to make cornbread several times and generally, it's not quite right. In fact, it's only ever been really bad. I have decided that this is due to my lack of ability to follow a recipe. As a 'sling it in' cook with a slight authority problem, I actually really struggle when following someone else's instructions exactly and am plagued by disappointment when having made an effort to be precise. So, having previously made several cakey, flakey, never bloody bakey versions of cornbread, I decided to just throw a recipe together, and it actually went much better than expected. Although far from perfect, this is the most successful cornbread venture to date. Team it with some huevos rancheros and you've got a delicious and satisfying veggie breakfast. Thanks Mexico!

Might be worth noting, that I didn't exactly measure everything and was only making enough up for 1 (greedy) person, so you'll probably want to up the ingredients if you're less of a lonely gobbler than I am.



Huevos Rancheros & Jalapeño Cornbread

for the cornbread
1 (and a bit) cups of fine cornmeal (it was the end of the bag)
1/2 tsp salt
2 eggs
150ml (ish) sour cream
handful of sliced jalapeños

for the huevos rancheros
1/2 an onion, diced
3 garlic cloves, finely sliced
1 red chilli, finely sliced
1/2 red pepper, finely sliced
1 tin of chopped tomatoes
salt & pepper
2 eggs

  1. Preheat your oven to gas mark 7 or equivalent. Put your choice of fat (I went with coconut oil) in a skillet or whichever dish you wish to cook your cornbread in and pop in the oven to warm.
  2. In a bowl, mix your cornmeal and salt. Make a well in the middle, crack your eggs in, whisk them and and then add in your sour cream and combine until a thick batter is formed.
  3. Stir in your jalapeños and transfer your batter to the pre-greased and warmed cornbread receptacle. Cook for about 20 minutes or until a fork comes out clean.
  4. Grab a saucepan with a lid. Heat some oil over a lowish heat, and sling in your onion, chilli and pepper, soften and then add the garlic and soften a little more.
  5. Once soft, pop your tomatoes in, season and stir and let thicken and simmer for 5 minutes or so.
  6. Once nice, thick and tasty, make 2 wells in your still cooking mixture, and crack in your eggs. Put your lid on and cook until the eggs are done to your taste.
  7. Slice your cornbread into soldiers and top with a sprinkling of cheddar cheese and smoked paprika.
  8. Give some to me, because I've eaten all mine and I want some more.









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