shirred eggs

Shirred Eggs with Grilled Ham, Peppers and Roasted Tomatillo Salsa

/ Ren

What comes to mind when you think of ham and eggs?

Shirred duck eggs with grilled smoked ham & peppers, roasted tomatillo salsa and fried tortillas..

Shirred Eggs

Shirred Eggs with Grilled Ham & Peppers, Roasted Tomatillo Salsa

For the Salsa

(adapted from a recipe by Rick Bayless)

1 pound tomatillos, husked, rinsed and halved
4 fresh serrano chiles, stemmed
1 small white onion, sliced
2-3 cloves garlic
1 teaspoon sea salt
1 teaspoon non-refined sugar (optional)
1/3 cup fresh cilantro
2 tablespoons whey (optional)
filtered water

Broil the tomatillos and chiles until cooked through and blackened in spots, about 5 minutes.  Reduce heat to 425 degree and roast onions and garlic (turning often) until well browned, about 15 minutes.

Pulse the chiles, onions and garlic until chunky and pour into a bowl.  Purée the tomatillos and cilantro and combine with the chile mixture. Add whey if using, thin with water,  season to taste with salt and add sugar if its too tart or spicy for you.

If you’re using whey, jar the salsa and allow it to stand on the counter overnight before transferring to the refrigerator for up to several weeks.  Otherwise, jar, refrigerate and use within 3 days.

For the eggs, crack 2 duck eggs (substitute chicken eggs) into a buttered ramekin.  Pour 1 tablespoon cream over the eggs and season with salt and pepper. Place the ramekin inside another larger ramekin and pour in enough hot water to come 1/2 way up the smaller ramekin.  Bake at 325 degrees until set, about 12 minutes.

Cut tortillas into thin strips then fry in a bit of oil or leaf lard.  Griddle the ham and roast the peppers. Slice the peppers on the bias.  Arrange everything on a plate as shown, and drizzle with salsa.

Duck Egg Migajas

/ Ren

A variation of the traditional Tex-Mex migas, this is a shirred duck egg with pork sausage, poblano peppers,  queso cotija, pico de gallo and fried corn tortilla strips..

Duck Egg Migas

Duck Egg Migajas

Cook pastured ground pork seasoned with salt, cumin seed and Mexican oregano in a heavy skillet until brown and crumbly.

Pour off all but a teaspoon of fat, then use a wooden spoon to make a well in the middle of the pan.  Crack one or more duck eggs (substitute chicken eggs) into the well, and season lightly with sea salt and freshly-ground pepper.

Scatter diced poblano peppers and fresh tomato wedges around the perimeter of the pan, then sprinkle queso cotija (substitute Parmesan) over the top.

Place the pan in a 400 degree oven until the eggs are shirred (baked) to your preferred degree of doneness.

Meanwhile, fry strips of corn torillas in a bit of leaf lard or reserved pork fat until crispy.  Drain on paper towels.

To serve, use 2 wide spatulas to transfer the contents of the skillet to a dinner plate.  Dress with fresh pico de gallo and garnish with tortilla strips.  Beans and hot sauce may be offered on the side if you like.