When
Tricia posted this dish on her Saving Room For Dessert blog, I knew it had to
be tried soon here at Almost Heaven South. The previous night we had fajitas so
we had the avocado and Bev had made quacamole and Pico De Gallo – or so we thought. For some reason, I decided to do a web search
on this popular salsa and discovered it generally contains tomatoes, onion,
chiles, cilantro, lime juice, spices.
Bev had been making it for years after eating it in a Mexican
restaurant, but hers contains cucumbers and after more web searching, it
appears that she has been making cucumber salsa which she makes with the Pico
De Gallo ingredients but adds about the same amount of cukes as the tomatoes
and onion combined. If you know the
Spanish name for what she makes, please let us know and what ever it's called, we really like it.
Now
back to breakfast. Never one to pass up
a taste-test opportunity, I decided to make one as Tricia had, with sliced
avocado, and another with guacamole – since it would be hard to spread both the
guac and the sour cream, I just mixed them in equal parts. The other thing I did different was fry the
eggs in a ring rather than poach them as mine rarely turn out well. I forgot and put the cheese on top and while it took away from the shot of the egg, I'm sure it didn't affect the taste.
So from the ground up, it was toasted English muffin half, sour cream and sliced avocado (or the sour cream and guacamole mixture), cucumber salsa, egg, shredded cheddar.
So from the ground up, it was toasted English muffin half, sour cream and sliced avocado (or the sour cream and guacamole mixture), cucumber salsa, egg, shredded cheddar.
Bev and
I both thought it was delicious as the flavors went very well together and
while I loved them both I believe I liked the kicked-up guacamole version a
little better.
The oranges had been brought to us by a friend from her friend's tree in Florida and they were awesome.
The oranges had been brought to us by a friend from her friend's tree in Florida and they were awesome.
Photos
can be enlarged by clicking on them.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
1/10/16
meal date
Thats looks like a very tasty meal. Thanks for the recipe.
ReplyDeleteLarry, Laurie would go for this breakfast creation! Just to bug you, knowing how you rail against the misuse of food names, I think I'll name this Big Dude's salsa and avocado Benedict. Have a great day! Take Care, Big Daddy Dave
ReplyDeleteLOL
DeleteMy kind of breakfast! I could seriously eat eggs everyday!
ReplyDeleteWoo hoo! I like Tricia's blog and this breakfast sounds great. It's hard to beat eggs and you did them justice. Hope all is well with your knee - we, or rather Bill, has that to look forward to in a couple of weeks.
ReplyDeleteI knew you'd turn a good recipe into a great breakfast, with eggs involved. I like my cheese on top, too; concentrate the flavor and all that.
ReplyDeleteLooking very tasty Larry. You two are such creative cooks.
ReplyDeleteTaste-Test breakfasts sound good to me! Both versions look tasty to me...nicely done, Larry.
ReplyDeleteYeah! You made it! I thought of you when I posted this - thanks for giving it a try. I loved it and can't wait to try it again. I wished I had guacamole but didn't want to make it just for the breakfast eggs. I love the sound of Pico with cucumbers - another great recipe I can try this summer when the cucumbers are over-running my kitchen. Thanks again Larry~!
ReplyDeleteI don't think we get "awesome" oranges here in Colorado. I'm jealous. And I don't know the name of that pico with cucumbers. But I do know that the next time I make Pico I'm going to add cucumbers. Sounds like fresh just got fresher.
ReplyDeleteThat's funny. I would be caught off guard if I had pico and found out it had cukes in it. Would definitely not be expecting it, although I could see how a cuke salsa would be good.
ReplyDelete