Huevos Mildred

Ok.  You know how I like Tex Mex breakfast… well, I’ve gone and done it again.

This time I’ve made “Huevos Mildred” — kind of like huevos rancheros, but inspired by the Huevos Monty at Mildred’s Temple Kitchen here in Toronto.

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The menu at Mildred’s changes all the time, but one of the constants on it is my favourite brunch meal ever, the Huevos Monty:

Mildred’s classic black bean refritos & sharp cheddar cheese baked in flour tortillas and topped with eggs sunny, fresh salsa & avocado crème fraîche.

And so for my version, I’ve come up “Huevos Mildred” — a tortilla filled with refried beans, onions & collard greens, and fresh red chilies, topped with old cheddar, a sunny-side-up egg, and some green onions & cilantro.  I like to serve this brunch with yogurt, guacamole, and extra salsa — go for whatever toppings float your boat.

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For hungry eaters, I like to use two tortillas filled with all the good stuff and topped with two eggs so you get a round shape. You can see here that I did the lighter eaters version: one tortilla, stuffed, then folded in half and topped with one egg.  Whichever way you do it, enjoy!

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Huevos Mildred

Inspired by “Huevos Monty” from Mildred’s Temple Kitchen & their out-of-print cookbook Out to Brunch, Serves 2

  • 1 red onion, minced
  • 2 cloves of garlic, minced
  • 1 Tbsp. + 2 tsp. coconut oil or butter
  • 1/4 tsp. sea salt
  • 3 collard green leaves, chopped
  • 1-2 hot chili peppers
  • 1/4 c. old cheddar cheese, grated
  • 2 large tortillas (how about a gluten free brown rice or corn tortilla, or maybe a whole wheat & flax tortilla?)
  • 1/2 c. refried beans
  • 2 free-range eggs
  • 2 green onions (aka. scallions or spring onions), chopped
  • 1/4 c. fresh cilantro leaves, chopped

Preheat the oven to broil, and prepare a baking sheet by lining it with aluminum foil.

In a large pan over low heat, sweat the onions and garlic in the 1 Tbsp. oil or butter until translucent.  Add the salt, collard greens, and chilies, and saute for 3-5 minutes more, until the collards are bright green and slightly softened.

Fill each tortilla with a layer of refried beans, then the collard green mixture, and fold in half.  Top with cheese.  Place on the baking sheet and place in the oven broiler until the cheese has just melted.  Remove from oven and set aside.

In a large pan over medium heat, cook the eggs to “sunny-side-up” in the 2 tsp. oil or butter until they have set whites and runny yolks.

Top the stuffed & broiled tortillas with the eggs.  Sprinkle with green onions & cilantro, and serve with hot sauce, salsa, yogurt, sour cream, and/or guacamole and enjoy tremendously.

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Categories: Breakfast & Brunch, Gluten-Free, Main Course, Vegetarian

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4 Comments on “Huevos Mildred”

  1. June 14, 2012 at 1:22 pm #

    These look so good! Seriously. I just love tex-mex for breakfast too. Something about being able to eat guac and salsa first thing in the morning makes me really happy.

    • June 14, 2012 at 9:57 pm #

      Agreed! Guacamole on toast also makes for a great breakfast!!

      I’ll take any excuse for Tex-Mex!

Trackbacks/Pingbacks

  1. Top 12 Recipes of 2012 | The Kitchen Operas℠ - December 31, 2012

    […] 11. Huevos Mildred […]

  2. Gluten-Free Cappuccino Quinoa Muffins | The Kitchen Operas℠ - May 5, 2013

    […] told her all about Ashley’s Fatayer, and about our new breakfast favourite (a variation on my Huevos Mildred, recipe coming soon).  We got so excited about breakfast and brunch ideas, that we immediately […]

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