MADDIE DAY here. It's finally November (my birthday month, yay!), which means Deadly Crush, the second Cece Barton mystery, releases the Tuesday of Thanksgiving week. I thought I'd bring you one of Cece's favorite breakfasts to order out.
Cece is a Californian through and through, and she's also a vegetarian who eats fish. Her friend Ed Ramirez owns and runs Edie's Diner ("God Bless America, and Edie's Diner, too" - I modeled the diner on one I ate at in southern California years ago).
When Cece heads over to the diner for breakfast, she often orders Huevos Californios, which is Ed's version of Huevos Rancheros but with sliced avocado to top it off. You might not be surprised that I, a fourth-generation Californian, also love avocados, tortillas, refried beans, and all manner of Cali-Mex cuisine.
Huevos Californios
Serves 2 (increase quantities to serve more)
Ingredients
2 tablespoons olive oil, divided
1/4 cup finely chopped red or yellow bell pepper
1 medium clove garlic, minced
1 cup red and/or yellow cherry tomatoes, halved
1 cup corn
1/2 cup minced green onions (not shown in Ingredients photo)
1/4 teaspoon sea salt, plus additional to taste
1 teaspoon ground cumin
Fresh ground black pepper, to taste
1/2 cup refried beans
1/2 cup grated Monterey Jack cheese (with or without peppers)
1/2 teaspoon chili powder (more if desired, or omit if you don't care for it)
2 eggs
4 corn tortillas
1/2 ripe avocado
1/2 fresh lime
Sour cream
Salsa
Directions
Heat half the oil in a 12-inch nonstick skillet over medium-high heat until hot. Add bell pepper and cook, stirring, until the peppers begin to soften, about 1 minute. Add garlic and cook, stirring, until fragrant and golden, about 30 seconds. Add tomatoes and corn, sprinkle with sea salt and cumin and cook, stirring, until slightly softened and heated through, about 1 minute.
Heat the remaining oil in the skillet over medium-low heat. Break the eggs into the skillet, sprinkle with salt and pepper, and cook, covered, until the whites are set, about 5 minutes.
While the eggs cook, wrap the tortillas in a damp paper towel or a damp kitchen towel, then wrap loosely in plastic wrap and place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 15-30 seconds. If you don’t have a microwave, warm each tortilla in a dry skillet over medium heat until soft, then wrap in a slightly damp kitchen towel until ready to prepare.
Slice avocado half lengthwise. Stir chili powder into refried beans and warm for a minute or less in microwave.
Place warmed corn tortilla on each of the serving plates. Spread each with refried beans and sprinkle with cheese.
Spread half the tomato/corn mixture on each tortilla. Lay avocado slices on top and squeeze lime juice over the mix.
Top with an egg.
Enjoy with a good book and a glass of Alexander Valley wine!
Readers: What's your favorite Mexican or Southwestern dish? I'll send one commenter a Murder Uncorked drinks bag! (Drinks not included.)
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Deadly Crush releases November 26!
We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.
Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.
