North End Cafe's poached eggs fiesta


Posted on November 26, 2012 at 12:33 PM

Updated Monday, Nov 26 at 12:41 PM

Poached Eggs Fiesta

Chef Christopher Seckman, North End Café




2 ½ cups                    water

1 tablespoon               vinegar

2                                  eggs

2 cups                         cooked and drained black beans

1 cup                            salsa

½ cup                         red onion, chopped

2 tablespoons             garlic, chopped

Juice of ½ a lime

½ cup                         corn, fresh

1 tablespoon               chipotle or jalapeno, chopped

2 tablespoons             cilantro, roughly chopped

Salt and pepper to taste

2                                  corn tortillas

¼ cup                         olive oil

½ cup                         cheddar cheese, grated

1                                   avocado

Hot sauce to taste




To poach the egg, combine the vinegar and water in a sauce pot over medium heat. Bring to a boil. Reduce heat to a simmer. Gently crack the eggs one at a time into the water mixture and let cook to desired temperature. Remove from water with a slotted spoon and set aside.


In a hot skillet, add the oil and onions and cook for 2 minutes. Add the garlic and cook one minute more. Add the corn and peppers and cook for 3 minutes, followed by the beans, cilantro and lime juice. Cook together for 3 minutes. Season with salt and pepper. Set aside.


Preheat the oven to 375 degrees Fahrenheit.


In another skillet, heat the corn tortillas. Place the heated tortillas on an oiled sheet pan. Place the bean mixture in the center of each tortilla, followed by the poached egg and top with cheddar cheese. Place the sheet pan in the oven and cook until cheese is melted. Serve with avocado slices and hot sauce.