I came across Mexican Eggs in Purgatory in the latest issue of Food and Wine magazine, and just so happened to have most of the ingredients on hand. I followed the basic directions, only as usual I didn’t really measure anything, and instead went with a handful or a splash. My blended mix was maybe a bit too runny, and I skipped the cheese, but it was tasty all the same. I ended up working with these basic ingredients:
One jalapeno, two medium tomatillos, one shallot, a couple of scallions, cilantro, chicken stock, one garlic clove, bacon, and two eggs. The first six are all blended up to create your sauce.
Normally I would crack my eggs right into the pan, but since it was just little old me having brunch I decided to use a small oven safe dish. If you don’t have a handful of oven safe ramekins on hand, I suggest getting some. They are perfect for making individual dishes like baked eggs or pot pies, rather it be for one or a small dinner party.