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Baked Avocado and Egg Breakfast with Ham and Fresh Tomatoes

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Just the right baked egg dish for Sunday brunch or a light lunch. Layers of sliced ham, ripe tomatoes and creamy avocados topped with eggs and baked, served piping hot from the oven. Try this simple fresh Baked Avocado and Egg breakfast. Hearty and Memorable.

Baked Eggs with Ham and Avocado served with an English muffin.

As you know, Sunday mornings around our house are reserved for a big hearty breakfast, which 99.99999% of the time involves a sunny-side up egg. 

Another one of our favorites is this baked avocado with egg breakfast platter. Here’s why

  • The tomato added a nice tangy element to the combination, especially topped with the parmesan cheese.
  • The avocado and the egg brought the creamy texture and elegant flavor that elevated the ham and tomato to the heavenly level.
  • The chopped cilantro added a sassy flair to the finished dish.

Let’s take a look

How To Make Baked Avocado and Egg Breakfast

A slice of toast topped with a slice of fresh garden tomato.
Step 1

Step 2: Carve out two portions from a ham steak. Brown them on both sides and place into two oven proof dishes. If you’re using left-over baked ham, you don’t need to brown the ham.

I actually splurged and purchased a Niman Ranch Ham steak for this recipe. I found the brand at Whole Foods. The results? The Niman Ranch ham was absolutely wonderful. Along with its $10 price tag for one steak came a velvety tender and mildly flavored piece of ham.

Moist, tender and juicy, it was void of heavy salt flavor that other less expensive ham steaks often exhibit.  More than half of that thick cut of ham is now in the freezer and will probably feed two of us three times. A much better value and a healthier choice that I’ll make going forward.

My King Soopers carries Kentucky Legend Ham Steak. It’s also a good choice.

A slice of toast topped with a slice of fresh tomato and sprinkled with Parmesan cheese
Step 2

Step 2: Then top each slice of ham with a slice of garden fresh tomato and sprinkle with Parmesan cheese.

Toast topped with fresh sliced tomato, chopped avocado and sour cream
Step 3

Step 3: Top each serving with chopped avocado and dot with dollops of sour cream.

baked eggs with avocado ham tomato and sour cream served in an oven proof dish
Step 4

Step 4: Break an egg (or 2) on the side of each of the ham slice. The egg will spread around the sides and fill in around the ham. That’s a good thing.

Lightly salt and pepper the egg then sprinkle with chopped cilantro. 

Bake at 450 degrees until everything is warm and steamy and the eggs are sunny-side up. Watch those eggs carefully to get them just like you like them.

Recipe for Baked Eggs with Avocado and Ham

All in all this was a delightful breakfast that I’ll make over and over. So make Sunday special, lose that sugary cereal and carb laden bagels and give this baked avocado and egg breakfast a test drive.

Complete this baked egg breakfast by serving an English Muffin with smear of your favorite jelly.

I hope you give this recipe a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite baked eggs recipe, let me know, I’d love to give it a try.

More Low-Carb Breakfast Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Baked Eggs with Ham and Avocado served with an English muffin.
Print Recipe
5 from 2 votes

Baked Avocado and Egg Breakfast

Just the right dish for Sunday Brunch or light lunch. Layers of ham, tomato, avocado and eggs served piping hot from the oven.
Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 2
Calories: 403kcal
Author: Lea Ann Brown

Ingredients

  • 1 ripe tomato large, sliced
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 slices ham steak
  • 2 teaspoons Parmesan cheese grated
  • ½ avocado ripe and chopped
  • 2 tablespoons sour cream
  • 4 eggs or you can use only two. 1 per person
  • fresh ground pepper to taste
  • 2 teaspoons cilantro chopped. Or fresh parsley

Instructions

  • Slice the tomato into ¼ inch thick slices. Place them on a paper towel, sprinkle with salt and let drain for 30 minutes.
  • Preheat oven to 450 degrees and bring some water to boil in the microwave in a microwave safe dish. A 2-cup pyrex measuring cup works well here.
  • Melt 1 tablespoon of the butter in a skillet and saute the ham until the slices are lightly browned. Place the ham in the bottom of two oven proof dishes. Oval ramekins work well here, 8 x 6 x 2 inches.
  • Pat the tomato slices dry and arrange them over the ham. Sprinkle each with Parmesan cheese.
  • Scatter the chopped avocado evenly over the cheese and dot with the sour cream.
  • Break two eggs into each ramekin. Sprinkle with pepper and dot with remaining 1 tablespoon butter.
  • Place the ramekin in a shallow roasting pan and pour boiling water into the pan to reach three fourths of the way up the sides of the ramekins.
  • Bake until eggs whites are firm and the yolks are set. About 10 – 12 minutes.
  • Sprinkle with chopped cilantro and serve.

Notes

This recipe is adapted from the New Basics Cookbook.

Nutrition

Serving: 2g | Calories: 403kcal | Carbohydrates: 5g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 390mg | Sodium: 1024mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 2mg

Baked Avocado and Egg Breakfast … It’s What’s for Brunch

Spicy Sofrito Meatloaf, The Secret Ingredient For Ultimate Flavor

By 5 Comments

Using a rich red Sofrito to make meatloaf, not only adds unique flavor, but keeps the meatloaf tender and moist with texture. If you’re looking for a jazzy meatloaf recipe, this Spicy Meatloaf is a fun twist on America’s classic comfort food.

Spicy meatloaf sliced on a white platter.

Why Sofrito Is Your Meatloaf’s New Best Friend

What Is Sofrito?

This meatloaf starts with a beautifully flavored Sofrito. Sofrito simply means “sauce”. The Spanish use Sofrito as an important flavor base for Paella. Common ingredients to make red Sofrito consists of tomato, onion, garlic, peppers and herbs. And Puerto Rican Green Sofrito omits the tomatoes and is used in bean, rice and stew recipes. If you’d like to learn more, I like this article from Spruce Eats, All About Sofritos, History and Variations.

I’m using red Sofrito in my Spicy Meatloaf recipe to elevate the flavor, add a creamy moist texture and to add deep complex savory notes. And I’m adding Hatch Green Chile Peppers to bring a Southwestern flair.

My sofrito version is earthy and complex, adds wonderful flavor and creates a meatloaf recipe that fits perfectly into my Colorado Rustic Comfort Food recipe lineup.

Table of contents

Let’s Start With How To Make Sofrito

Making sofrito for spicy meatloaf in a fry pan

Ingredients You’ll Need For The Sofrito

Ingredients to make sofrito for spicy meatloaf.
  • Tomatoes: You most certainly can use fresh tomatoes, but if they’re out of season, canned tomatoes work very well here.
  • Onions: Sweet or yellow onion will bring a much milder flavor than sharp red onions.
  • Red bell pepper: To keep with the rich red color theme.
  • Garlic
  • Hatch Chile Peppers: Use fresh roasted or canned. Spicy meatloaf with Hatch Chiles makes this a Southwestern treat.
  • Seasonings: Chili powder (with an “i”) is a blend of seasonings commonly used for Tex-Mex style Chile Soup Recipes. Like my recipe for Cowboy Chili. We’ll also use Mexican Oregano and Cumin.
  • Vinegar: We’ll use apple cider vinegar to balance and brighten the flavors.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Ingredients To Make Spicy Meatloaf

Ingredients to make spicy meatloaf.
  • Lean Ground Beef: A blend of good quality 90/10 Ground Sirloin is recommended. A ground beef mix of 93/7 also works well here. Many recipes recommend an 80/20 blend for the “juicy” factor, however, I feel it leaves too much grease at the bottom of the pan. So I’m adding a bit of sausage for extra flavor and texture.
  • Sausage: I use Jimmy Dean original sausage, however, have fun, make it your own. Chorizo sausage is a good choice, and ground pork works well.
  • Panko Bread Crumbs and Eggs: Are used for the binder.
  • Creamed Corn: Adds another layer of flavor and compliments the smooth texture of the meatloaf.
  • Catsup and Hot Sauce: Is used for the spicy meatloaf glaze. Use your favorite Hot Sauce. Ours is Cholula. Disclaimer: I am an Amazon Affiliate, if you purchase Cholula using the link provided, I earn a small commission at no extra charge to you.

How to Make the Ultimate Sofrito For Meatloaf

How to make sofrito for spicy meatloaf, step 1.
How to make sofrito for spicy meatloaf, step 2.
  1. Step 1: In a large hot skillet heat olive oil over medium high heat. Add chopped onions, chopped bell pepper and cook until onions start to turn translucent, about five minutes. Add garlic and cook until fragrant, about 30 seconds. In the meantime drain the tomatoes in the sink using a colander.
  2. Step 2: Add chile peppers, chili powder, salt, oregano and cumin. Turn down heat to low and cook, stirring occasionally until flavors blend, about 5 minutes.
How to make sofrito for spicy meatloaf, step 3.
How to make sofrito for meatloaf, step 4.
  1. Step 3: Add tomatoes and cook stirring occasionally, for about 10 minutes. 
  2. Step 4: Remove from heat and let cool to room temperature while you make the meatloaf.

Step by Step: How to Make Spicy Sofrito Meatloaf

How to make spicy meatloaf, step 1.
How to make spicy meatloaf, step 2.
  1. Step 1: In a large bowl, combine beef and sausage. Add cooked sofrito, Panko crumbs, eggs, creamed corn and gently mix until well combined.
  2. Step 2: Roll a small amount of the meat to form a meatball. If it’s solid in texture, meat mix is ready to form into loaves.
Forming spicy meatloaf into loaf pans, step 3.
Glazed spicy meatloaf in a loaf pan, step 4.
  1. Step 3: Divide mixture into two 9 x 5 loaf pans. Use a butter knife to run around the edges to push the meatloaf slightly away from the sides of the pan.
  2. Step 4: The Perfect Glaze To Finish Your Spicy Meatloaf is an easy one. In a small bowl, combine Catsup and Hot Sauce. Use a silicone brush to slather the meatloaf with the glaze. Bake the meatloaf 45 minutes.

How Do You Tell When Meatloaf Is Done?

Tip: Use a meat thermometer. Insert the thermometer into the center of the loaf, without touching the bottom of the pan. When the thermometer reaches 160 degrees, your meatloaf is ready. As with any meat, tent the meatloaf with foil and let it rest for 10 minutes before slicing. It will slice much cleaner this way.

Tips for Success

  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for at least 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it. I actually like to let it sit for somewhere between 20 to 30 minutes.

How Do You Tell If Meat To Bread Crumb Ratio is Just Right?

Getting the consistency of meat to bread crumbs to binder (eggs) is really quite simple. And it’s very important to get it just right. And unfortunately each meatloaf recipe version will differ in moisture and crumb due to ingredients. In other words, there’s no one size fits all. Example, meatloaf made with saltine crackers will behave much differently than meatloaf made with oats. You need to get the consistency just right or the meatloaf will be too dry or so moist it will fall apart when sliced.

Just treat it like a meatball recipe.

For this recipe, the moisture level of the canned corn and the Sofrito mix may vary. You may need to add more Panko bread crumbs to get the consistency right. Once the meat mixture is blended, use the meatball test method to insure a well balanced consistency. Take a small amount of the meat and roll it into a meatball. After a few rolls with your palm, and once a meatball is formed without being mushy, the meatloaf mixture is ready.

If the consistency is too loose, add more breadcrumbs, a little at a time. If you feel it’s too dry, just add a drizzle of milk.

What To Serve It With

Classic Meatloaf is routinely served with Mashed Potatoes and a green vegetable, like Green Beans. However, this spicy meatloaf version deserves a bit of a side dish adjustment.

Make Ahead, Storage, Freezing and Reheating

This is a meatloaf recipe that will feed a crowd. It makes two 9′ x 5′ loafs. Which makes it perfect for make ahead or meal prep. And if you’re empty nesters like us, the freezer is your best friend.

  • Make Ahead: Prepare these meatloaves a day in advance. Once the meat is in the loaf pan, cover and refrigerate until ready to cook. This works well if you’re entertaining.
  • Storage: Store any leftovers in the refrigerator. Simply cover the loaf pans with aluminum foil. Cooked meatloaf will keep in the refrigerator up to 4 – 5 days.
  • Reheat: I like to use the microwave to reheat leftovers. The 50% power feature is your best friend. Just place individual portions on a plate, then reheat in 30 second increments until warm enough to eat. Remember, you’re not trying to cook the meatloaf, just get it warm enough to eat.
  • Freezer – Meal Prep: I like to make this two loaf pans, so I can freeze one for future meals. You can either freeze a loaf raw wrapped in plastic wrap, then wrapped in foil. Or you can freeze meatloaf after it’s baked. Well sealed, it will keep in the refrigerator for up to 2 – 3 months. Thaw in the refrigerator overnight then bake according to instructions.

Variations

  • For a fun twist, switch from a loaf to making mini-meatloaves. Just place a small sheet of parchment paper on a kitchen scale and measure out portions of of the meat mixture to weigh somewhere around 10 ½ ounces. It doesn’t have to be exact. Place shaped mini-meatloaves on a sheet pan and adjust cooking time to 30 minutes. Then start checking the internal temperature for the 160 degree mark.
  • Once the meatloaf is cooked, add a good handful of grated cheddar cheese to the top. Return to the oven for just a minute or two or until cheese has melted.
  • Ground Turkey: Ground turkey may be substituted for the ground beef with no changes to the recipe. Avoid packages labeled ground turkey breast, as it will be too lean and will compromise the texture.
  • Heat Level: The beauty of working with chile peppers is that you can control the heat level of this recipe. Chile peppers are labeled mild, medium or hot. Choose the level for your heat tolerance. If you’re looking for heat builders, add a teaspoon of red chile flakes, or a few shakes of hot sauce. Adding chopped jalapeno peppers are another way ramp up that heat level.

Questions You May Have

How Do You Remove Meatloaf From A Loaf Pan

Once the meatloaf is cooled, use a knife and run around the edges of the loaf, just like you would with a quick bread. Slide two spatulas, one on each end of the loaf and gently and carefully lift the meatloaf to a serving platter. You can also slice the meatloaf while in the loaf pan and serve directly from the pan.

What’s The Difference Between Sofrito and Mirepoix?

I love this question, because I’m evangelical about using Mirepoix … thanks to my tenure in Culinary School. Both are aromatic vegetable bases, but sofrito is typically cooked longer and uses ingredients common in Spanish/Latin American cuisines. Mirepoix is a French creation using onion, celery and carrot. It’s a flavor base that is commonly used for soups and sauces.

How Do I Make This Meatloaf Less Spicy?

Skip the chile peppers and use a combination of bell peppers. Select a combo of red, yellow or orange. Avoid green bell peppers due to their grassy strong flavor. And simply skip the hot sauce in the glaze. Pure catsup will work just fine.

The Spicy Sofrito Meatloaf Recipe

Rich with chili powder, sassy with cumin, sweet with creamed corn, this is a dinner suitable for our Southwestern lovin' palates. And, of course, left overs make wonderful cold sandwiches.

More Beefy Comfort Food Recipes

And don’t miss my category for Beef Recipes. Colorado is king of beef and you’ll find lots of great recipes including the most popular on my site for Sloppy Joes For A Crowd. It’s a perfect sloppy joe recipe and one that feeds 50 people.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy meatloaf made with sofrito.
Print Recipe
5 from 7 votes

Spicy Sofrito Meatloaf

Using a rich red Sofrito to make meatloaf not only adds unique flavor, but keeps the meatloaf tender and moist with texture. If you're looking for a unique meatloaf recipe, this Spicy Meatloaf is a fun twist on America's classic comfort food.
Prep Time1 hour
Cook Time35 minutes
Resting Time10 minutes
Course: Main Course Beef
Cuisine: Southwestern
Servings: 16
Calories: 258kcal
Author: Lea Ann Brown

Ingredients

  • To Make The Sofrito
  • 2 tablespoons Neutral oil canola or vegetable oil work well here
  • 1 large onion peeled, medium diced, about ½ inch.
  • 1 red bell pepper cored, seeded, medium diced, about ½ inch
  • 4 cloves garlic minced
  • 4 green chiles roasted, skin removed, seeded and rough chopped. Hatch, Pueblo or Anaheim peppers.
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 teaspoons Mexican oregano
  • 2 teaspoons cumin
  • 28 ounces canned small diced tomatoes Drained. Red Gold Is a good brand for petite diced tomatoes.
  • 1 tablespoon cider vinegar
  • To Make The Meatloaf
  • 1 ½ pounds lean ground beef
  • ½ pound ground sausage
  • 3 ½ cups Panko bread crumbs
  • 2 eggs lightly beaten
  • 1-15 ounce can creamed corn Drained
  • To Make The Spicy Meatloaf Glaze
  • 1 Cup Catsup
  • 8 good shakes Hot Sauce Your favorite. I'm using Cholulu

Instructions

  • To Make The Sofrito
  • In a large hot skillet heat olive oil over medium high heat.
  • Add chopped onions, chopped bell pepper and cook until onions start to turn translucent, about five minutes. Add garlic and cook until fragrant, about 30 seconds. In the meantime drain the tomatoes in the sink using a colander.
  • Add chile peppers, chili powder, salt, oregano and cumin. Turn down heat to low and cook, stirring occasionally until flavors blend, about 5 minutes. Add tomatoes and cook stirring occasionally 10 minutes. Remove from heat, stir in vinegar and let cool to room temperature.
  • To Make The Spicy Meatloaf:
  • Preheat oven to 350 degrees. In a large bowl, combine beef and sausage. Add cooked sofrito, Panko crumbs, eggs, corn and gently mix until well combined. To test the consistency, use the meatball test. Take a small amount of the meat mixture and roll into a meatball. If a meatball forms well, the meatloaf is a good consistency. If the mixture seems loose, add a bit more Panko at a time until a solid meatball forms.
  • Divide mixture into two 9 x 5 loaf pans. Use a butter knife to run around the edges to push the meatloaf slightly away from the sides of the pan.
  • In a small bowl, combine Catsup and Hot Sauce. Use a silicone brush to slather the meatloaf with the glaze.
  • Bake 45 minutes or until meat thermometer into center registers an internal temperature of 160 degrees.
  • Tent the meatloaf with foil and let rest for 10 minutes. Serve.

Notes

Tips For Success: 
  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for at least 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it. I actually like to let it sit for somewhere between 20 to 30 minutes.

Nutrition

Calories: 258kcal | Carbohydrates: 15g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 718mg | Potassium: 422mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 19mg | Calcium: 149mg | Iron: 3mg

Spicy Meatloaf Recipe … It’s Whats for dinner.

Lobster Tacos With Toasted Sweet Corn

By 4 Comments

Before being stuffed into a steamy corn tortilla, lobster meat is drenched in warm chile powder, garlic-lime butter sauce. These Lobster tacos are finished with sauteed sweet corn, and roasted poblano peppers. The crunchy corn and peppers are a lovely balance for tender sweet Lobster meat. Light and refreshing, these Lobster Tacos are a great way to celebrate Summer produce.

Lobster tacos served in a soft corn tortilla with sweet corn

What You Can Expect From This Recipe

This is somewhat of an extravagant take on fish tacos, don’t you think? However, lobster tacos are very common on the Pacific coast of Mexico. I had my first at a popular lobster restaurant in Cabo.

However, my version of more of a Southwestern taco rather than Baja style.

This recipe comes together very easily. Especially if you have a quality seafood market that offers tubs of steamed chunk lobster meat. Like my local Whole Foods.

If you can’t find these convenient tubs of chunk lobster, just steam, broil or oven roast two lobster tails for these lobster tacos. It’s an easy task and a quick one.

This is a recipe perfect for taking advantage of sweet corn season. And poblano peppers are just hitting our Colorado Farmer’s Markets at about the same time.

That’s really all these lobster tacos are. Simple, buttery, with that wonderful Summer sweetness from the corn. It simply wouldn’t be a taco with some sort of chile pepper. Earthy flavored Poblano peppers add just the right amount of spicy heat.

Add some creamy avocado, cilantro and sprinkle with salty cheese. A perfect combination for a great taco. Finish with a squeeze of lime, it adds a bright flavor to any meal like this.

With that said, I found an article that dives deep into waters on the subject of Cooking Lobster. I found some good info there.

To Make These Lobster Tacos

First let me point out that these lobster tacos are creamy rich and delicious. With fresh seasonal ingredients, I was very proud of the end result. Let’s take a look.

  • I melted four tablespoons of butter seasoned with garlic powder, chile powder and lime juice in a large enough bowl to add the lobster meat. Once the butter mixture was melted, I stirred it well and mixed in the lobster meat. I set the bowl aside and let the meat soak up all of that flavor.
  • I used two cups of fresh corn kernels, Colorado grown Silver Queen. In a skillet, I melted two tablespoons of butter then added the corn. I fried it until it started to brown.
  • While the corn was cooking, I roasted two poblano peppers over my gas range. I placed them in a bag for about five minutes and then with my hands, removed most of the skin, chopped off the tops and removed seeds and then chopped them.
  • I then warmed the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for two minutes at 50% power.
  • Once they were warm, I grated Munster cheese on each tortilla and returned them to the microwave for about 30 seconds to melt the cheese.
  • To build the tacos, I sprinkled on the charred corn, roasted poblanos, chunks of avocado and then the buttery lobster meat.
  • Note: If you don’t want to mess with roasting poblanos, and if you’re looking for a little more heat. Just seed and devein jalapeno peppers, chop and cook them with the corn.

What To Serve It With

Try lobster tacos with a simple rice dish like this recipe for Oven Baked Rice. A Rick Bayless recipe I fell in love with many years ago.

Beans are always a traditional side for any Mexican meal. We love the rich flavor of these Bolita Beans with Smoked Paprika.

Recipe for Lobster Tacos with Toasted Sweet Corn and Roasted Poblanos

Lobster tacos on corn tortillas with melted muenster cheese, toasted sweet corn, roasted poblano peppers, avocado and lime wedges. Served with rice and beans.

These lobster tacos are a true culinary treat. I hope you give them a try.

And if you’re interested in more, don’t miss my Tacos Category, you’ll find a ton of tasty recipes. The most popular being my recipe for Fried Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Lobster tacos with sweet corn and poblano peppers.
Print Recipe
5 from 2 votes

Lobster Tacos with Toasted Sweet Corn

Sweet lobster meat dipped in garlic, lime, chile butter joins fresh Colorado sweet corn, roasted poblanos and avocado. Served on corn tortillas and sprinkled with cilantro this is a royal treat of a taco for your next Taco Tuesday.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course Seafood
Cuisine: American/Mexican
Servings: 4 tacos
Calories: 581kcal
Author: Lea Ann Brown

Ingredients

  • 6 Tablespoons Unsalted Butter divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon Chimayo Chile Powder or ancho
  • ½ lime juiced
  • ½ pound lobster meat cooked and pulled into chunks
  • 2 cups fresh sweet corn cut from cob. About three ears of corn
  • 2 medium poblano peppers roasted and chopped
  • 8 yellow corn tortillas warmed in microwave
  • 1 cup Muenster Cheese grated
  • 1 avocado cut into chunks
  • lime wedges for serving

Instructions

  • Roast two poblano peppers over gas range until skin is charred. Then place them in a bag for about 5 minutes to steam. With your hands, remove most of the skin, chop off the top and remove seeds. Then chopped them. If you don't have a gas stove top range, you'll need to do this in your oven under the broiler. For the broiler, place the peppers on a sheet pan, watch them closely and turn frequently to char the skin.
  • Melted 4 tablespoons of butter in a microwave safe bowl large enough to hold the lobster meat. Once melted add garlic powder, chile powder and lime juice. Stir well. Add the lobster meat and with a spoon, toss well with the butter mixture. Set the bowl aside and let the meat soak up all of that flavor.
  • Melt the remaining two tablespoons butter in a skillet over medium high heat. Add the sweet corn kernels and cook, stirring often until the corn starts to brown. Keep warm by covering pan when corn is cooked.
  • Warm the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for 2 minutes at 50% power.
  • Once the tortillas are warm and steamy, place them on microwavable plates. Use two tortillas for each taco. Working quickly grate munster cheese on each tortilla and returned them to the microwave for about 30 seconds per plate to melt the cheese.
  • To build the tacos, working quickly and as each plate of tortillas come out of the microwave from melting the cheese, sprinkle the charred corn, roasted poblanos, chunks of avocado and and top with the buttery lobster meat. Sprinkle on the chopped cilantro and serve with lime wedges.
  • Serve with beans and rice.

Notes

A squeeze of lime juice over the finished taco adds important flavor and brightness. Don’t skip this step.
If you don’t want to mess with roasting poblanos, and if you’re looking for a little more heat. Just seed and devein jalapeno peppers, chop and cook them with the corn.

Nutrition

Calories: 581kcal | Carbohydrates: 48g | Protein: 23g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 144mg | Sodium: 451mg | Potassium: 764mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1344IU | Vitamin C: 60mg | Calcium: 312mg | Iron: 2mg

Lobster Tacos … It’s What’s for Dinner

Spicy Southwest Salad Recipe with Black Beans

By 15 Comments

Southwestern Salad Recipe with black beans and corn … and so much more. A beautiful combination of greens and vegetables with a feisty Southwest salad dressing of honey and lime.

Southwestern Salad Recipe with corn and black beans served in a glass serving bowl with a side of cumin lime honey vinaigrette and cotija cheese

Side Dishes For Southwestern Food

I’ve always loved making a good tossed salad, one that loaded with fresh ingredients. When I attended Culinary School, one of our Chef Instructors always made the most incredible salads. And I mean incredible.

He inspired me to write my blog post for 9 Secrets to a Remarkable Tossed Salad. I hope you take a look.

Everyone needs a good Southwest Salad recipe that you can serve with Enchiladas, Tacos, Burritos … and beyond.

This salad is not only a healthy eating lifesaver, it’s awesome with flavor and full of fresh ingredients. What’s not to love:

  • It’s tossed with an exciting Southwest salad dressing.
  • And a beautiful excuse to use crunchy jicama.
  • It showcases corn and black beans.
  • It doubles as a side dish and a tossed salad.
  • It’s easy to throw together, not to mention very pretty to look at.
  • It … is … so … Good.
Southwestern Salad Recipe with Black Beans, corn, radishes, jicama, tomatoes served in a glass salad bowl.

This Southwest salad has become our go-to side salad to serve with any type of Mexican food.

It’s made with a bright zesty cumin-lime salad dressing that’s easy to make in just a couple of minutes. Just grab a mason jar with a tight fitting lid, add the ingredients and give it a really good shaking.

As with any salad, the ingredients are easily customized. Greens, cheeses, just use what makes you happy. This salad would also make a fabulous Southwest main course salad … just add shredded chicken, cubed steak or shrimp. If I were you, I’d choose chicken for this salad and voila, you have a main course chicken Southwest salad recipe. Delicious!

I make this salad nearly every time I make Mexican food. It’s a winner.

My preferences for Southwest Salad Ingredients:

  • Greens: I like to buy the clamshell of artisan greens at King Soopers. The package contains Sweet Gem, Tango and Oak lettuces. This brings purple leaf, lime green stalks and a variety of shapes. Makes for a very pretty combination to compliment the bright colored ingredients.
  • Jicama: This salad benefits from the cool crunch of Jicama. And what a great excuse to use this globe shaped root vegetable from Mexico.
  • Canned Black Beans: So easy, just drain and rinse.
  • Corn: Fresh or frozen. Either works beautifully in this salad.
  • Bell Pepper: Red, orange or yellow brings beautiful color and crunch.
  • Fresh Tomatoes: When it’s not tomato season, I buy those packages of cherry tomatoes that one can find year ’round. They’re easy to slice in half and then quarter for perfect little bite sized pieces.
  • Onion: I like to use sweet yellow onion for this salad. Of course you can use red onion, it’s just a little strong in flavor for me. But looks pretty.
  • Radishes: Sliced thin, they’re commonly used as a garnish for Mexican food, and, of course, they work beautifully in this Southwestern Salad.
  • Cilantro: We love it. Omit if you’re not a fan.
  • Avocado: Friends don’t let friends eat a Mexican salad without chopped avocado. 🙂
  • Jalapeno Peppers: So pretty, so festive. Just cut off the top, and using the handle of a spoon to scrape the veins and seeds from the pepper. This will reduce the heat factor. Just slice and sprinkle.
  • Tortilla Strips: Adding a handful of crispy tortilla strips gives this salad a wonderful crunch. You can purchase bags of pre-made tortilla strips at the grocery store. We happen to like the “Santa Fe” flavor. That little bit of heat makes them delicious.
  • Cheese: We prefer a Mexican Crumbling cheese. I love how it looks and it brings a salty topping to all of those beautiful vegetables. Look for Cotija or Queso Fresco.
How to remove kernels from fresh corn on the cob

On Using Fresh Corn for this Mexican Salad Recipe

In a perfect world, one would prepare this salad during the peak of sweet corn season. With sweet beautiful plump kernels of corn from quick blanched corn on the cob. A sharp knife makes removing the kernels and easy task. Or you may have a gadget that you like to use to remove them.

Just blanch the corn on the cob for two minutes in boiling water. Remove and when cool enough to handle, slice the kernels off the cob using a sharp knife or that gadget made for removing kernels.

You’ll want to serve this Southwest salad year ’round, so using frozen corn works perfectly fine for this salad. No need to cook it, just warm it in the microwave to thaw.

Southwestern salad served in a glass serving bowl with radishes, black beans, corn, jicama, jalapeno rings, cotija cheese.

Southwest Salad Recipe

I hope you give this spicy Southwest Salad Recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite Mexican Salad Recipe, let me know, I’d love to give it a try.

And don’t miss my Salads category, lots of tasty recipes including the most popular in the category, Taco Salad Recipe With Catalina Dressing and Fritos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Southwestern Salad Recipe with corn and black beans served in a glass serving bowl with a side of cumin lime honey vinaigrette and cotija cheese
Print Recipe
5 from 9 votes

Spicy Southwest Salad with Corn and Black Beans

Southwest Salad Recipe with black beans and corn … and so much more. A beautiful combination of greens and vegetables with a feisty honey lime vinaigrette.
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 8
Calories: 166kcal
Author: Lea Ann Brown

Ingredients

  • For The Southwest Dressing
  • ¼ cup fresh lime juice about 1 large lime
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 4 tablespoons olive oil
  • ¼ teaspoon New Mexico Chile Powder Or Cayenne. Add more if you want more heat.
  • freshly ground black pepper and salt to taste
  • For The Southwest Salad
  • 1 jalapeno pepper thin sliced (seeds and veins removed if you want less heat)
  • 1 large head romaine lettuce or artisan salad greens, chopped
  • 1 bell pepper orange or red, chopped
  • ½ medium sweet onion halved and then sliced in to half-rings
  • ½ small Jicama peeled and cut into match sticks
  • 1 small zucchini small chopped
  • 10 cherry tomatoes halved
  • 1 cup sweet corn thawed from frozen, or cut off the cob.
  • 1 cup canned black beans drained and rinsed
  • 4 whole radish thin sliced
  • 1 avocado chopped
  • ¼ cup cilantro chopped
  • Tortilla strips and Mexican crumbling cheese for garnish I purchase tortilla strips from the grocery store

Instructions

  • For the dressing, combine lime juice, honey, cumin garlic powder, salt and olive oil in a large mason jar. Shake vigorously to combine ingredients. Set aside.
  • For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  • Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Notes

Add cooked shredded or cubed chicken, steak or shrimp to make this a main course Southwest Salad.
What is Mexican Crumbling Cheese? Cotija cheese, found in the Mexican produce section works perfectly here.

Nutrition

Calories: 166kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 356mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1025IU | Vitamin C: 38mg | Calcium: 15mg | Iron: 1mg

Spicy Southwest Salad … It’s Whats For A Mexican Side Dish

Mexican Baked Eggs In Poblano Tomato Sauce

By 4 Comments

Baked Eggs for Breakfast, brunch or dinner. Mexican Style. Eggs are tucked into a beautiful spicy tomato sauce for this cast iron skillet one pan treat. A Mexican breakfast recipe that’s healthy but feels like a rich treat. Mexican baked eggs is a recipe you’ll want to make over and over again.

And if you love a good hearty breakfast like we do, don’t mis my recipe for a traditional 2-egg Western Omelette. One of our favorites.

Baked Eggs for breakfast in a cast iron skillet with a spicy tomato sauce.

I’m one of those people who wake up hungry. What does that mean to you? I really need a breakfast recipe that comes together pretty quickly, like these Potato and Egg Tacos, or I’ll eat a half bag of potato chips while waiting. Oh yes, it’s true.

So if you’re not one to fuss for a couple hours over breakfast, even a weekend breakfast, this recipe is one you’ll want to take a look at.

A little prep the day before and it’s an easy breakfast. And you’ll want to make Mexican baked eggs for breakfast over and over.

How To Make Mexican Baked Eggs

  • This recipe calls for roasted poblano peppers. I urge you to prepare this step of the recipe the day before. It takes about ten minutes to char the poblanos stovetop. After charring, place the peppers in a plastic bag for 5-ish minutes, then with your hands, remove most of the charred skin. Please don’t rinse the peppers under water, you’re washing away flavor.
  • Remove the tops and seed pods, chop and store in the refrigerator until morning.
  • Add the chopped poblanos, halved cherry tomatoes and chopped garlic to a cast iron skillet. Once sauteed, add tomato sauce and oregano. Cook on low for about ten minutes. Swirl in some apple cider vinegar.
  • Crack the eggs and evenly distribute into the tomato sauce.
  • Top with Muenster and Queso cheese and bake ten minutes. I like to sprinkle the cheese around the eggs, so as not to cover and hide them.
  • Garnish with jalapeno rings and chopped cilantro and dig in. It’s earthy, delightful and absolutely delicious.
YouTube video
A lame little video taken one handed with my cell phone on roasting poblano peppers stove top 🙂

Skillet Baked Eggs

I have a lovely relationship with my cast iron skillet. It heats beautifully on the stove top and carries its expert cooking attributes to the oven.

If you have a cast iron skillet, please use it for this recipe. If you don’t, an oven proof skillet will work fine…one that you can use stove top and then in the oven.

How Do You Cut The Acidity or Bitterness of Tomato Sauce?

There’s a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it’s as important as salt and pepper.

Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

If a tomato sauce seems a little too strong in flavor, a little bitter, or out of balance just add a splash of vinegar to bring all of the flavors into harmony. You don’t need to taste the vinegar, that’s why just a splash will do. The acid in tomatoes doesn’t become exaggerated by adding vinegar, the addition actually balances the flavors.

I keep cider, red wine and sherry vinegars close at hand. Try it sometime and let me know if you think it elevates flavors. Always add it at the end of the cooking process just as you would use salt and pepper to adjust flavors.

Recipe For Mexican Baked Eggs

Mexican baked eggs served with tortilla chips and jalapeno peppers

I hope you give this recipe for Mexican Baked Eggs a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite Oven Baked Eggs Recipe let me know, I’d love to give it a try.

More Mexican Breakfast Recipes

And one of our most favorite traditional Mexican Breakfast recipe for Huevos Divorciados.

And if you love making breakfast or making breakfast for dinner, you won’t want to miss my Breakfast Category. You’ll find lots of delicious eye opening recipes. The most popular being my recipe for smother Green Chile Breakfast Burrito.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican eggs baked in a cast iron skillet
Print Recipe
5 from 2 votes

Mexican Baked Eggs in Tomato Sauce

40 minutes
Prep Time10 minutes
Cook Time40 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 4
Calories: 333kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 poblano chiles seeded and sliced ½ inch thick
  • 3 garlic cloves chopped
  • 2 cups tomato sauce canned
  • 2 cups halved cherry tomatoes 12 ounces
  • 1 teaspoon dried oregano preferably Mexican Oregano
  • ¼ teaspoon New Mexico Chili Powder or ancho
  • ½ teaspoon cider vinegar
  • 4 large eggs
  • 1 cup crumbled queso fresco 5 ounces
  • ½ cup Muenster Cheese
  • Chopped cilantro and sliced jalapeños for garnish
  • Corn chips for serving

Instructions

  • Preheat the oven to 425°.
  • Roast the poblanos over your gas stovetop until charred. Place in a plastic bag and let steam 10 minutes. With your hands, remove most of the charred skin. Remove tops and seeds and chop the peppers. Do this step the day before to avoid extra time when making this dish. It takes about 10 minutes for the chiles to char.
  • In a large cast-iron skillet, heat the olive oil. Add the chopped roasted poblanos, tomato halves and cook over moderate heat 4 minutes. Stir in the garlic, cook 1 more minute. Add the tomato sauce, chili powder and oregano and cook over low heat until thickened, 10 minutes.
  • Taste the sauce and add a splash of vinegar.
  • Crack the eggs into the tomato sauce and top with the cheese. I like to sprinkle the cheese around the eggs, so I can see if they're over cooking. Bake until set, about 10 minutes. Watch the eggs closely to get them to your desired doneness. 10 minutes will more than likely cook them to the hard stage. Garnish with cilantro and jalapeños and serve with corn chips.
  • While the eggs are in the oven, chop the cilantro and slice the jalapenos. Serve immediately with garnishes.

Nutrition

Calories: 333kcal | Carbohydrates: 16g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 198mg | Sodium: 1034mg | Potassium: 852mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1851IU | Vitamin C: 98mg | Calcium: 344mg | Iron: 3mg

Mexican Baked Eggs … It’s What’s For Breakfast.