Huevos al Albañil or Bricklayer Eggs
Another classic desayuno dish that is not quite as well known as Huevos Rancheros is Huevos al Albañil. This dish, also called Bricklayer Eggs, is a traditional breakfast served throughout Mexico. In this recipe Safest Choice poached or sunny side up eggs are bathed in a bright green chile and tomatillo sauce and are served on slightly crisp corn tortillas with any number of different accompaniments and garnishes.
Huevos de Albanil
Bricklayer Eggs are usually served with beans or rice, fresh fruit, and traditional garnishes of diced avocado, crumbled Queso Fresco, fresh cilantro, and perhaps a drizzle of Crema…depending on the whims of the Chef and his guests.
This is not to be considered a light breakfast and has been best described as “sustaining, savory and satisfying” and relegated to lazy weekend breakfasts or breakfast for dinner as this dish should not be made when you are strapped for time and in a hurry. It will definitely satisfy your inner need to reconnect with the bold, early morning flavors of Mexico.
The origins of this dish aren’t really known but as with Huevos Rancheros the Huevos al Albañil was probably typical of a Desayuno meal served to inner city workers starting their day. In this case the workers were “bricklayers” or those involved in the masonry trades of some type.
This is a great lazy day brunch recipe as it shows the Mestizo approach of blending the New World ingredients and techniques with food from old Mexico. The tomatillo sauce recipe that follows can be made a day or two ahead of need and reheated on the day of service…..with the other ingredients staged and ready to serve the plates can be easily assembled.
¡Buen provecho!
