It would not surprise me one bit if you are perched on the edge of your seat awaiting this next episode of Eggs Motul from our bridal luncheon! Next month will be the final installment of this thrilling cliffhanger. I expect it will entice you to run to your market to purchase the ingredients to make Eggs Motul. Don’t forget to include your most gastronomically adventurous friends to partake of your feast.
In July, we will finish off with the fruit salad and the almond-meringue dessert Almendrado, served with a delightful lightly seasoned lemon sauce. The special rasberry dressing I use is one of my babies. Therefore, I must get to work, and do some measuring before I can properly print the recipe for you.
Now back to Eggs Motul. To complete the dish, you need 2 cups of diced ham and 2 packages of frozen peas, cooked and drained. I use a boneless ham, as it is easier to cut up. Leftover ham will also do just fine.
Have ready: 2 large skillets. One nonstick preferably, for your eggs, and one in which to saute the diced ham. Two people in the kitchen are needed if your guests are seated. If you are serving buffet, one person to prepare the eggs fresh in the kitchen at the last minute before serving is all that is necessary. Eggs can be arranged in a heat proof dish and placed on an electric hot plate.
2 cups Yucatan Tomato Sauce
2 cups Black Bean Puree
16 corn tortilla
16 eggs or less, fried in butter
2 pk (10 oz ea.) frozen peas, cooked and drained
2 cups chopped ham, sauteed in 1/2 cube butter
1/4 cup grated parmesan cheese
Grapes, sliced papayas or fruit salad
Assembly: Heat corn oil (1-2 inches) in a skillet to 350. Fry tortillas in oil until crisp and golden on both sides, 2-3 minutes. This can be done 2 hours ahead. Drain Tortillas on paper toweling. Spread each of 8 tortillas with 1/4 cup of Black Bean Puree; place on individual serving dishes. Melt butter in non-stick skillet over low heat; fry eggs (sunnyside up) until set. Place 1 fried egg on each tortilla spread with Black Bean puree; top with another tortilla and fried egg. Spoon 1/4 cup of tomato over top of egg; garnish each with 1/3 cup peas, 1/4 cup ham and 1 1/2 teaspoons Parmesan cheese. Serve with grapes and papayas or light fruit salad.
The recipe is for 2 eggs and 2 tortillas per person. I served only one egg and one tortilla per person for our luncheon, and found it most ample. I spooned a little Yucatan Tomato sauce on the plate, then a tortilla, black bean puree, egg, more tomato sauce, ham and peas. Of course you could even have 2 eggs on one tortilla, too. You must be the judge of the appetite of your guests. With a fruit salad, and dessert, it makes quite a sumptuous meal.
Pour votre appetit!