Bianca Leon's Spring Harvest Sopes Eggs Benedict
Serves 4
Bianca did a great job in creating this dish for the 2011 Frontera Farmer Foundation Recipe Contest. She used seasonal local vegetables and did a very flavorful variation of the classic eggs benedict. Her Mexican twist was to use a sope in place of an english muffin and create a no-cook avocado and lime hollandaise.
Sopes:
1 cup masa harina
2/3 cup warm water
Pinch salt
Canola oil
Filling:
2 tablespoons olive oil
3 cloves garlic chopped
1/2 small onion sliced
1 small bunch swiss chard roughly chopped
8 stalks of asparagus cut in 2 inch pieces
1 tablespoon olive oil
1 tablespoon butter
4 ounces mushrooms - I used creminis
Salt and pepper
Cream cheese
4 eggs
Avocado Lime Hollandaise Sauce:
1 egg
Juice from 1 small lime
1/4 cup melted butter
1/2 ripe avocado
1 teaspoon salt
1/2 teaspoon chipotle powder (or more to taste)
Chopped chive and cilantro for garnish and flavor
Sauce: Blend 1 egg and lime juice until frothy. Slowly add melted butter, avocado and salt and blend until creamy. If too thick you can add a few drops of water. This can be done ahead of time and refrigerated. Bring to room temperature before using. DO NOT HEAT UP!
Sopes: Mix the masa harina, water and salt in a mixing bowl and knead until you have a smooth ball. If it is too dry, add a few more drops of water. Divide into 4 balls and flatten to about 1/4 inch. Fry these about 2 minutes on each side on a dry pan until they begin to brown a little. Add oil to the pan to reach about 1 inch. When hot, fry the sopes an additional 2 minutes on each side or until they are golden brown. Let rest on paper towels.
Filling: Add 2 tablespoons olive oil to a saute pan. Add the onion and garlic and cook 1 minute over medium heat. Add the swiss chard and a little salt and pepper. Toss, cover and let cook until wilted - about 4 minutes. Add the asparagus and cook 5 minutes more. Meanwhile heat 1 tablespoon olive oil and 1 tablespoon butter to another saute pan. Add the sliced mushrooms and cook until nicely browned - about 4 minutes. Add to the chard/asparagus mixture.
Eggs can be poached or fried sunny-side up.
Assembly: Spread cream cheese on the sope and place on plate. Place 1/4 of the vegetable mixture on top of each sope. Place the egg on top and then drizzle with the avocado lime hollandaise sauce. Finish by sprinkling chopped chive and cilantro on top.
Buen Provecho!
