In keeping with the Mexican theme, we thought that this would be just perfect for this Saturday morning’s exceptional eggs!  With thick crusty bread, fresh baguettes if you’re in Paris, the local bakery if you’re in Cologne and simply anywhere if you live in Italy, this dish is bound to energize your day! I suggest you make this for brunch or a light lunch because onions could be quite unusual at breakfast in the west – even if they’re fried. Should you be making a meal for people with large appetites, you’d have to make double this amount – it won’t affect the recipe in the slightest. Enjoy with good coffee.

Ingredients

• 5 eggs
• 2 onions, peeled and finely chopped
• 1 green pepper, deseeded and chopped
• 300 g tinned, whole sweetcorn, drained
• 150 g good quality, grated cheddar cheese
• 250 ml milk
• 4 generous tablespoons double cream
• 1 tablespoon tomato salsa
• 1 tablespoon plain flour
• 200 g butter
• Salt and freshly ground black pepper

Method

• Softly boil the eggs, shell them gently and keep them warm;
• Melt half the butter and sauté the onions until they are golden, add the sweet pepper and the sweetcorn and cook for 2 minutes;
• Stir in the salsa, check and correct your seasoning;
• Melt the rest of the butter in a small pot or pan and add the flour to make a roux and then whisk in the milk and continue doing so until it boils and the sauce thickens somewhat;
• Remove from the heat and stir in half of the grated cheddar cheese;
• Put the onion, pepper and sweetcorn mixture, into an oven dish and place the eggs on top;
• Cover with the remaining cheese and put under a hot grill until it is golden brown and starts to bubble.
• Serve immediately