Is there anything better in life than having breakfast made especially for you – and that’s amplified by a factor of a million if that breakfast is on some far-flung or exotic location while travelling. I recently (ish) had the chance to experience breakfast in Mexico and it was practically a fiesta in itself: huevos rancheros with spicy tomatillo salsa, breakfast quesadillas, freshly-flipped crepes with fillings such as pulled pork… It was definitely our favourite meal of the day – and the most authentically Mexican. I would have been happy to have that breakfast menu for lunch and dinner pretty much indefinitely – it was that varied.
While Mexico is definitely in the top 3 of my all-time memorable breakfasts, special mention has to be given to a long-ago holiday in Antigua, back in the days when my husband (then boyfriend) and I were still in the early days of our relationship. I guess ANY vacation taken while (newly) in love will be a cherished memory – throw in palm trees and you have an unbeatable combination! In Antigua we were spoiled by having breakfast in bed – outdoors within a few steps of the turquoise sea waters. We are talking serious romance – and we could share our platter or fresh exotic fruit with the equally colourful birds who were tame enough to hop onto the bed and perch on the breakfast tray.
France may not be as exotic, but they certainly know how to do breakfast just right – with freshly baked croissants of extreme flakiness and massive cups of café au lait. If you experience freshly baked pastries in Paris you may well be spoiled for life. Although that hasn’t stopped me from trying to make them at home – these quick-method almond croissants bring a little French je ne sais quoi to the table, wherever you happen to be.
The New York bagel spread comes a close second to French croissants… Served with a s fresh cream cheese and lox (cured salmon) of course – unless you opt for the cinnamon bagel that is. Bagels are never quite the same outside of New York, although Montreal has some very good bagel shops. Regardless of bagels though, I have had some of the most memorable breakfasts in Canada – stacks of pancakes, sausages, bacon, eggs, baked beans and a healthy dose of maple syrup to keep things sweet. Whenever my husband feels like treating us, he will put on a Canadian breakfast feast that stretches breakfast into lunchtime.
If I had to choose a favourite meal of the day I would definitely go for breakfast – as long as it can be enjoyed leisurely with cup after cup of coffee, a small glass of Tropicana Orange juice (a great way to get 1 of my 5 a day, vitamin C and B9) and a book or newspaper to leaf through. My breakfast of choice lately has been inspired by our Mexican holiday: Huevos Rancheros is easy, filling and tantalising enough to keep you satisfied till past lunch. You can make it as spicy as you like and play around with the ingredients to suit what’s in season (and in your fridge). I like a simple fresh pico de galo to liven up the black beans and feta instead of cotija or queso fresco which are not readily available in the UK.
A 150ml Little Glass of Tropicana orange juice may not look like much but it packs a big punch! Indeed, a small glass of juice serves as a convenient and easy way for people to get important vitamins, minerals and one of your five a day. That’s because the juice of 1 1/2 oranges we squeeze into every Little Glass contains vitamin B9, potassium and 60% of the recommended daily vitamin C intake. And with only naturally occurring sugars Little Glass is a big hitter at breakfast. Find out more at Tropicana.co.uk – follow #GoodMorningGreatDay hashtag on Twitter and Instagram.
This post is kindly sponsored by Tropicana.
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Huevos Rancheros – Spicy Mexican Eggs
Huevos Rancheros – Spicy Mexican Eggs
Quick, easy and hearty, Huevos Rancheros are perfect for breakfast or lunch
Serves 4
Ingredients
4 small tortillas
4 large eggs
400g | 14oz can black beans
100g | 3.5oz feta cheese, crumbled
1 ripe avocado, peeled and sliced
1 red chilli, thinly sliced, to garnish
a little coriander (cilantro) to garnish
salt and freshly ground pepper to season
pinch ancho chili powder to season
pinch chilli flakes
1 tbsp rapeseed (canola) oil
For the pico de gallo
4 ripe tomatoes, de-seeded and finely chopped
1 small red chili, finely chopped
1 small red onion, finely chopped
1 small garlic clove, minced
2 tbsp lime juice
1 tbsp fresh coriander (cilantro), finely chopped
Pinch ancho chili powder
Method
1. Add all the ingredients for the pico de gallo in a small bowl, mix together and season generously.
2. Put the black beans and their water in a small pot and simmer until the water is reduced. Add chilli flakes, pich ancho chilli powder and season to taste.
3. Heat the oil in a frying pan, add the eggs and fry until the whites are crispy and yolks still a little runny (or cook as you prefer). Set aside.
4. Quickly pan fry the tortillas in the same pan until coloured and a little crispy. Spread with the black beans and top with the eggs.
5. Add some pico de gallo, sliced avocado and handful of crumbled feta on each serving. Garnish with sliced chilli and coriander. Serve immediately.
https://www.supergoldenbakes.com/2016/07/huevos-rancheros-spicy-mexican-eggs-ad.html
belleau kitchen says
beautiful eggs… I was never sure about the spicy mexican style breakfast until I had it in California. Yours looks breathtaking… I so want that tomorrow morning.
Lucy Parissi says
I think they have the right idea in the States and Canada (and well, Mexico) brunch is just the best thing to have on a weekend and it can go on for hours. My favourite thing to do when I was working in New York, back in the days when 'brunch' was a new concept!!
Julia@Vikalinka says
Breakfast has always been my favourite meal of the day and huevos rancheros are my dream breakfast! One of my most treasured memories of breakfasts are from our time in the Dominican Republic. Exotic location, delicious foods and freshly squeezed orange juice every morning before a swim! Oh yeah, that was pre-children. We need to go back!
Lucy Parissi says
I know… I am now desperate for a holiday. Especially an exotic one! It has been too long…