CHILLI BENNY & GRAINY MUSTARD CREAM SAUCE
If you really want to impress someone with an unforgetable breakfast (or dinner), try this recipe. It's really easy and delicious, I promise. You can make the it with leftover chilli or make it just for this dish. I give you one of my favourite chilli recipes that has some chomping at the bit to have some. I really love the contrasts of the crunchy english muffin, the soft basted egg with a runny yolk, the spicy chilli and the creamy sauce. You'll find that all the flavours and textures compliment each other really nicely.
Here's what you'll need
MAKE THE CHILI
- 1 tbsp whole cumi
- 1 tbsp whole coriander
- 1 tbsp whole mustard seed
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- ¼ cup red pepper (diced)
- ¼ cup yellow pepper (diced)
- ¼ cup green pepper (diced)
- 2 stalks celery (finely chopped)
- 1 medium carrot (grated)
- 1 medium onion
- ¼ cup corn (fresh or frozen)
- 5 cloves garlic (minced)
- 5 large tomatoes (diced)
- 2 jalapeno peppers (diced)
- 5 cloves garlic (minced)
- 1 pound beef (cubed)
- 8 eggs
- 4 english muffins
- 3 tbsp grainy mustard
- ½ cup cream
- 2 tbsp butter
- 2 tbsp veg oil
- 3 tbsp fresh cilantro (chopped)
- 1 small bag (175g) tortilla chips
- salt and pepper
Brown the meat in a heavy duty pot and set aside
Add onions, garlic, carrots, peppers, corn, garlic and celery and brown really well.
Heat the whole spices in a dry fry pan over medium high heat until just smoking and frangrant and bash in a pestle and mortar
Throw the beef back into the pot along with the spices and tomotoes and add enough water to cover all the ingredients.
Cover and simmer for 3 hours, stirring once in a while
You'll know the chilli is done when the meat just falls apart.
Basted eggs are probably one of the easiest ways to cook eggs and the yolk can be as soft or hard as you like. Get a frying (one with a fitting lid) and put on medium high heat, throw in some butter and let it froth up. Once the butter has settled down a bit, crack in the eggs. Don't touch them for the first minute or so. When the whites have firmed up, gently shake the pan to release them from the bottom of the pan. Then add a half cup or so of water. It'll start to really sizzle, so just throw the lid on and cook them for a minute more. When the eggs are cooked to your likeness, scoop them out with a spatula.
GRAINY MUSTARD CREAM SAUCE
Sautee garlic and onions until translucent, add cream, mustard and season well. Simmer the sauce for two or three minutes on low heat until starting to thicken, and you're ready.
- toast up the english muffins really well...you want them crunchy
- top with chilli and a basted egg
- generous pour of mustard cream sauce
- garnish the whole thing with fresh cilantro and crumbled tortilla chips