Mexican breakfast - corn tortilla with poached eggs
Here’s a simple way to make Mexican-style eggs without all the bother of Huevos Rancheros (who needs so many dishes to clean on a weekend morning?). Poach a couple of eggs (I love these little silicon poach pods). Warm 3 small corn tortillas (in the microwave or in a frying pan for a crispier finish). Overlap the tortillas on a large plate, spread a little Adobo sauce (Puree a can of Chipotle chillies in adobo sauce - this keeps well in the fridge), top with your eggs, a sprinkling of salt, pepper, lime juice and some snipped chives.
