Greetings from the tropics! Recently I invited two of my favorite Costa Rican guides
(Leo Chaves and Marco “Tex” Fallas) over for a culinary breakfast adventure. It was a great time to get updated on what’s happening in the field, gather new insights about travel in Costa Rica
and of course cooking with them was A LOT OF FUN!
Not a single person who has tried this egg recipe has left unsatisfied, it is just too good to eat only one egg... so I recommend to serve 2 at a time. The most dangerous thing that can happen is that you won’t want to eat eggs any other way after this!
I call them “Happy Tico” eggs and it is basically a healthier, fresher and vegetarian option to the famous eggs benedict recipe.
- Fresh Dill
- Cayenne Pepper
- Black Pepper
- Fresh lime zest
- High quality Butter
- Organic eggs
- Salt to taste
- A loaf of ciabatta bread
-Mix the butter with the first 4 ingredients to create a colorful mixture.
-Poach the eggs and pad them dry with a paper towel.
-Place each poached egg on a piece of buttered slightly toasted bread. I normally use fresh ciabatta bread or any other bread that just came from the local bakery. Another great option is English muffins, but here in Costa Rica they are hard to find.
-Sprinkle the dill, lemon zest, both types of pepper and of course salt on top of the eggs.
-Serve hot accompanied by your favorite cup of coffee.
The secret to getting the best poached eggs is to simmer the water, put ¼ cup regular white vinegar, salt to taste (or 1 teaspoon) and then add the eggs (no shell) and leave them for about 4 minutes. They have to be soft inside, don't let them become hard boiled. Also make sure to dry the eggs before you place them on the toasted bread, you won’t want to place wet eggs on bread!
The combination of colors, smell and taste is to die for! If you are not a vegetarian (I am) you can put a layer of smoked salmon between the eggs and the bread. Since I made this with local ticos
I served it with (rice + beans + herbs), an almost mandatory and very special recipe most ticos
eat for breakfast every morning.
It is my preference not to give precise measurements for the ingredients, as I just use my taste buds to choose amounts. If you need it, here are the measurements: a half teaspoon of each of the peppers, one tablespoon of dill and lemon zest for each 3 tablespoons of butter and 1 to 1.5 teaspoons of butter on each piece of bread.
Treat yourself to this delicious taste buds
-altering experience! It has become a ritual to me, this is what I have for breakfast every Saturday morning after I pick up the ingredients from the farmer’s market.
If you ever have a free morning in San Jose on a Wildland Adventure
and want to try this recipe, let me know. I’ll be happy to have you as a guest in my home and cook it for you. You won’t find it in any restaurant!
By the way, if you want to learn about the travel related topics we discussed over breakfast don’t miss my next blog: Wizards Wild Wisdom!
Keeping it wild,