nikkib, thank you very much. Google is failing me, but the recipe is from Diana Kennedy’s wonderful tome The Art of Mexican Cooking. I can send you a PM if you like, but here is the general idea.You chose well.
I was initially contemplating getting an egg McMuffin from McDonalds, but decided to make this instead.
Bricklayer’s eggs (huevos al albanil) with shaved parmesan cheese, Mexican oregano, and Cholula hot sauce, served on a toasted multigrain English muffin. Pasilla chiles definitely make my list of favorite things.
how do you make those?They look delicious!
Toast pasilla and guajillo chiles (8 chiles for 5 eggs) and soak in boiling water until soft. Add soaked chiles to a blender with a few cloves of garlic, a similar amount of chopped white onion, and just enough water to release the blades. Blend until reasonably smooth.
Heat oil or lard in a frying pan, add sauce and salt, and reduce the sauce over high heat until nearly all of the water is gone (extra water will make your tortillas soggy). Reduce the heat, stir in eggs and salt, and cook until done. Serve on tortillas with your choice of toppings (chopped white onion, queso fresco / queso anejo / shaved parmesan cheese, hot salsa, and /or my favorite – crumbled Mexican oregano).
I hope you like it.