Mexican Chilaquiles with Avocado and Poached Eggs

This vibrant breakfast dish features crispy tortilla chips smothered in a flavorful green salsa, topped with perfectly poached eggs and creamy avocado slices. The combination of textures from the crunchy chips to the soft eggs, along with the fresh flavors of cilantro and lime, makes this dish a delightful morning treat. It respects traditional Mexican culinary principles while adding a creative twist with the poached eggs and avocado, making it both satisfying and nutritious.

Ingredients:

• 8 corn tortillas, cut into wedges
• 2 tablespoons vegetable oil
• 1 cup green salsa (salsa verde)
• 4 large eggs
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced
• Salt and pepper to taste
• Crumbled queso fresco (optional)

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat. Add the tortilla wedges in batches and fry until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
2. In the same skillet, lower the heat and add the green salsa. Stir and allow it to simmer for about 2 minutes.
3. Add the crispy tortilla chips to the skillet, gently tossing to coat them in the salsa. Cook for an additional minute until the chips are heated through.
4. While the chips are warming, poach the eggs. Bring a small pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
5. To serve, divide the chilaquiles among plates, top with poached eggs, and garnish with avocado slices, chopped cilantro, lime juice, and crumbled queso fresco if using. Season with salt and pepper to taste.