Tuesday, February 24, 2015

Brunch: Chile Verde on Green Chile Latke, Poached Duck Egg

My kids have always claimed that breakfast or brunch is the best meal that I make. I don't do it that often because the thought of eating at anytime within the first couple of hours after I awake is unbearable. But Ann asked me to make brunch on Sunday and so I did, at 1:30 in the afternoon!

Chile Verde on Green Chile Latke, Poached Duck Egg
I have always been a huge fan of breakfasts in New Mexico, which often include chile, either red or green, or for those people who cannot make up their minds, both. When thinking about brunch food, my mind always heads to the Southwest and today was no different. I decided to bring my pork chile verde to a latke, but change up the latke by adding diced poblano chile to it. My answer to the question "Red or green?" is green for most dishes.

Layered from the bottom: green chile latke, carnitas, poached duck egg, tomatillo salsa verde, and cilantro.

One other thing about the latke: I've started leaving the skin on the potato in recent months. I just grate the potatoes skin and all.

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