Dine | Mexican Mornings

  • Mr Darcy Maxwell Relished Poached Egg Pot © Tori Simson Est Magazine

    When you’re longing for a fresh fusion of a Mexican cantina with rustic Melbourne café flavours, you’ll relish this  Mexican poached pot. Change your champagne breakfast to a colorful concoction of Bloody Mary and Sangria to really kick start the fire in your belly for the day.

    Mr Darcy Maxwell | Relish Poached Pot | © Tori Simson | Est Magazine

     


    RELISH POACHED POT


    BY Mr Darcy Higgins | PHOTOGRAPHY Tori Simson | PRODUCTION Chanelle McAuliffe | PROPS Izzi & Popo

    Ingredients

    4 Tomatoes
    2 Eggs
    Can of red kidney beans
    1 Brown onion
    1 Red Chilli
    1 Tsp Cumin
    1 Tsp Paprika
    1 Small Eggplant
    1 Garlic clove
    Olive oil
    Apple cider vinegar
    Himalayan salt
    Pepper

    Method

    1. Wash and chop tomato and eggplant. Thinly slice onion, garlic and chilli.

    2. In a pot on medium heat, drizzle some olive oil and add onion, garlic and chilli, simmer for 5 minutes.

    3. Add tomato, eggplant, paprika, cumin, salt and pepper to the pot with a splash of water and cook for 10-15 minutes, frequently stirring.

    4. Bring a small saucepan to the boil and add a splash of apple cider vinegar. Crack egg into a small cup, stir water in a fast circular motion with a spoon, and drop egg into centre. Cook for 4 minutes.

    5. Once relish mix is a thick chunky sauce, add the red kidney beans and stir through. Place relish mix into a bowl, place the poached egg on top. Allow the egg yolk to seep into the relish before devouring.

    Serves 2

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