Chilaquiles with Poached Eggs and Spicy Honey
The eternal breakfast question: sweet or savory? Great news, it can be both. New York City–based chef Jenny Dorsey took traditional Mexican chilaquiles (a savory dish by all accounts) and gave it a touch of sweetness, thanks to spicy, ancho chili–infused honey. Pro tip: She uses orange blossom honey for its aromatic, fruit-like flavor—but any good-quality honey will do.
Eternal breakfast question, answered.
4 garlic cloves, peeled
½ teaspoon ancho chili powder
½ cup orange blossom honey (or other varietal)
Eight 6-inch corn tortillas, cut into quarters
Vegetable oil, as needed for frying
Kosher salt, as needed
1 tablespoon vegetable oil
½ medium yellow onion, diced
1 pound ground chicken
1½ tablespoons five-spice powder
1 teaspoon orange blossom honey
1 teaspoon kosher salt
One 15-ounce jar salsa
¼ cup fresh cilantro, chopped
1 small jalapeño, seeded and thinly sliced (optional)
¼ cup queso fresco, shredded mozzarella or crumbled feta cheese
4 radishes, thinly sliced
2 limes, quartered
1. Make the Spicy Honey: Preheat the oven to 400°F. In a small saucepan, combine the garlic, chili powder and honey. Bring the mixture to a light simmer, then lower the heat to the lowest setting possible and let the honey infuse for 1 hour.
2. Prepare the Crispy Tortillas: Brush the tortillas with oil and season with salt. Spread the tortillas on a parchment-lined baking sheet, transfer to the oven and bake until crispy, 10 to 15 minutes. Let cool to room temperature.
3. Make the Chilaquiles: In a large skillet, heat the canola oil over medium heat. Add the onion and sauté until translucent, about 3 minutes.
4. Add the ground chicken, five-spice powder, 1 teaspoon honey and salt. Cook, stirring occasionally, until the chicken is browned, about 4 minutes. Add the salsa and bring to a light simmer.
5. Reduce the heat to medium-low. Add the tortillas, cover, and continue to simmer until they soften, 13 to 15 minutes.
6. Poach the Eggs: Fill a saucepan halfway with water and bring to a bare simmer. Reduce the heat to low, crack each egg into individual ramekins or small bowls, and gently pour into the water one at a time. Using a slotted spoon, gently swirl the simmering water around each egg until the whites solidify and the yolks are still soft, about 4 minutes. Using the slotted spoon, gently remove the eggs from the water and drain on paper towels.
7. Divide the chilaquiles into 4 servings and top each with an egg; garnish with cilantro, jalapeño (if using), cheese, radishes and lime. Strain the honey and drizzle on top.