Pre-heat oven to 400°F
Grease a 12 cup muffin pan with a little oil
Crack an egg into each muffin tin
Spoon about a tablespoon or so of salsa over each egg (don't worry if it slides to one side or the other of the yolk)
Top each egg / salsa mixture with grated cheese - cheddar, monterey jack, or other flavourful melty-cheese works (mozzarella is too bland)
We had brunch today. I was browsing through my New York Times cookbook earlier in the week thinking of something fancy, and then went in the completely opposite direction and made this super simple version of huevos rancheros.
Baked another no knead to go with this, which was 2 parts white, 1 part rye, 1 part rolled oats. The oats kind of just disappear after the kneading, second rise, and baking, but they definitely improve the crumb. Also put in a can of Rickards Red beer.
Potatoes were boiled briefly last night, then sat in the fridge with fresh ground coriander, fennel, paprika, and olive oil, and then hung out in the oven on low heat for a couple of hours this morning.
Lastly in this post, but firstly served, was a “fruit salad” made of grated pear, Granny Smith apple, Pink Lady apple, and zest + juice of one lime.
Brunch as a meal to have people over for is neglected. I will do it more often.