Suzi's Blog

Power Breakfast: Mexican Style

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Power. Our lives revolve around power. Not the Con Ed power. The power of people, organizations and nations. Our lives are shaped by power and we endlessly debate and classify power: economic, military, cultural, ….

You can read or hear the debates about American power. We are dead, we will rise again, we are doomed by China, Putin is rational for a guy running a third rate country but is only a thorn in our side. I read and I listen. The problems now are different yet the portrayals of rise or fall have been with us through our history. I no longer panic. And, actually, instead I have become rather mellow. For I have learned which country is the most powerful. At least until 10 AM.

It’s Mexico. Because Mexican breakfasts are singularly the best. Thank about your American breakfast, that brownish mélange. Toast, bagels, muffins, oatmeal, cereal, sausage, bacon, scrambled eggs…. There’s brown in every bite. Yum. How inspiring.

Now, look at that picture above of Huevos Oaxaqueños. Imagine starting your day with this blast of color and flavor. All that is missing is a mariachi band. Veggies, cheese, chilies, eggs and more are combined here in calculated abandon. Most importantly, this recipe is quite robust. Suzen had a basket of purple tomatillos which where chopped and added to the morning march. You, too, should take whatever liberties your kitchen counter and refrigerator offer.

I’m not a breakfast person, except on Sundays. Too often I find the American carbo breakfast to be an anchor I have to pull through the morning. This Mexican fare is just the opposite: fiery and inspiring.

This lovely recipe is from a Better Homes and Garden Special Interest Publication, Mexican. This annual publication was available this spring but was to be pulled by April 1. Lucky me. I found my copy upstate and you might be able to scour about and find one too. This issue is 120 pages of ideas that begin with breakfast but last thru the day.

Oh, on the side? That Suzen’s pepper bread with cream cheese and raspberry jalapeno jam. Unabated flavor.

Huevos Oaxaqueños

Yield: 4 servings


  • ½ cup chopped onion
  • 1 small fresh Anaheim chili pepper, stemmed, seed, and chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 4 large tomatoes, chopped
  • 1 small zucchini, halved lengthwise and thinly sliced
  • 1 teaspoon dried savory or cilantro, crushed
  • ¼ teaspoon salt
  • 4 eggs
  • Crumbled queso fresco
  • Fresh cilantro springs, optional
  • Corn tortillas, warmed, optional



In a skillet cook the onion, chili pepper, and garlic in hot oil over medium heat about 5 minutes or until tender. Add the tomatoes, zucchini, dried savory or cilantro and salt. Cook for 5 minutes or until the tomatoes release their liquid and the zucchini is tender

Break one of the eggs into a measuring cup. Carefully slide the egg into the tomato mixture in the skillet. Repeat with the remaining three eggs. , allowing each egg an equal amount of space in the tomato mixture. Cover and simmer over medium-low heat for 3 to 5 minutes, or until the egg whites are completely set and the yolks begin to thicken but are not hard. Sprinkle with queso fresco.

If desired, serve with fresh cilantro sprigs and warm corn tortillas.

Spoon sauce over game hens and surround with remaining wild rice.


Source: Mexican from Better Homes and Gardens

Photo Information: Canon T2i, EFS 18-55MM lens, F/3.5 for 1/30th second at ISO 320.



Chipotle Deviled Eggs




Well, if you are going to do deviled eggs, while not go all in. Chipotle Deviled Eggs from D’lish Deviled Eggs will fool you. They are not fiery hot. There is just a smooth heat that glides along as you sample the softness of the deviled egg.

Before this book came out, I was not a deviled egg fan. I found them, well, yucky. The fillings I tried, just a couple of time, were sticky and staggering in harsh flavor. Not now. D’Lish Deviled Eggs provides a full platter of recipes to court your attention.

Suzen chose this one because we were having a “hot party:” homemade pickled carrots, fiery chicken wings, spiced potato salad, grilled asparagus, … And vodka on the rocks for all who wanted it. Or gin. Or just a good hearty red.

These eggs were a careful introduction to the night’s heat. I had two. That doubles my lifetime intake!

Chipotle Deviled Eggs

Yield: 24 halves


  • One dozen hard-cooked eggs


  • 3 tablespoons mayonnaise
  • 3 tablespoons regular or low-fat sour cream
  • ½ teaspoon Dijon mustard
  • 1-2 tablespoons chipotle chile puree
  • 1 teaspoon mince fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons thinly sliced green onions


  • Cilantro sprig
  • Diced tomato or red pepper [optional]


Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle puree, garlic, and salt, and mix until smooth. Stir in the green onion. Taste and season accordingly.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or, rill the eggs with a spoon, dividing the filling evenly.

Decorate the top of each egg with a sprig or cilantro or diced tomato or pepper.

Serve cooled, but not ice cold.

Source: D’Lish Deviled Eggs by Kathy Casey

Photo Information: Canon T2i, EFS 18-55mm Macro Lens, F/5.0 for 1/40th second at ISO 250