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Huevos Albañil (Bricklayer Eggs) Recipe

The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features sunny side up eggs that are bathed in a bright green chile and tomatillo sauce and are served on slightly crisp corn tortillas with cheese, avocado and cilantro over salsa verde. Recipe created by Chef Jeffrey Clark.

Servings: 2

Active time: 1 hour 35 minutes or 20 minutes for easier version

Total time:

Huevos Albañil

Ingredients

  • 4 (6-inch) corn tortillas
  • olive oil
  • 2 Tbsp butter
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c Salsa Verde Cocida, heated, divided
  • 1/4 c crumbled feta cheese
  • 1 ripe avocado, halved and diced
  • 2 Tbsp minced fresh cilantro
  • 2 Tbsp sour cream
  • 1 tsp fresh lemon juice
  • 1 c Arroz Mexicana

Preparation

Huevos Albañil

  1. Brush both sides of tortillas with olive oil. Place on baking pan; bake at 400ºF 6 minutes or until crisp.
  2. Meanwhile, prepare sunny side up eggs. Heat 1 tablespoon butter in large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into skillet. Cook 1 to 2 minutes or until whites are set and opaque and yolks begin to firm. Gently remove from skillet; repeat with remaining butter and eggs.
  3. Place 2 tortillas overlapping on two plates. Place one egg on each tortilla. Ladle 1/2 cup salsa verde around eggs on each plate. Sprinkle equal amounts of cheese, avocado and cilantro over salsa verde.
  4. Stir together sour cream and lemon juice. Drizzle over eggs and toppings. Serve with Mexican-style rice.

Salsa Verde Cocida (4 servings)

  • 2 fresh poblano chiles, roasted
  • 1 lb fresh tomatillos
  • 1 c reduced-sodium, fat free chicken broth
  • 1 c diced yellow onion (1/4-inch dice)
  • 2 cloves garlic
  • 1 medium fresh jalapeño chile
  • 1 Tbsp olive oil
  • 2 tsp fine sea salt
  • 2 tsp fresh lime juice
  • 1/2 c minced fresh cilantro

Salsa Verde Cocida (4 servings)

  1. To roast poblanos, place on lightly oiled baking pan. Place pan about 2 inches from preheated oven broiler. Broil 3 minutes, turning frequently until skins are blackened. Remove chiles from pan; wrap in damp towel. Let stand 30 minutes to steam and cool. When cool, peel away blackened skin; remove stems and seeds.
  2. Remove paper thin husks from tomatillos; remove stems and rinse well with warm water. Cut tomatillos into quarters.
  3. Place tomatillos in bowl of food processor. Add broth, onion and garlic. Pulse several times to roughly chop and reduce volume. Add remaining ingredients; pulse until coarsely chopped salsa texture.
  4. Place salsa in large saucepan. Bring to boil; reduce heat and simmer, uncovered, 20 minutes, stirring frequently to avoid scorching.
  5. Cool salsa. Place in food-safe container; cover and refrigerate.

Notes

This sauce is best made a day or two ahead to allow the flavors to develop. It also makes a very good table salsa by eliminating the chicken stock and refrigerating for an hour after processing. It then becomes a Salsa Verde Cruda…and works well with crisp corn tortilla chips or as a Salsa for tacos, burritos and quesadillas.

Arroz Mexicano (4 servings)

  • 2 Tbsp olive oil
  • 2 c long grain white rice
  • 4 c reduced-sodium, fat free chicken broth
  • 1 c diced fresh tomatoes (1/4-inch dice)
  • 1 c diced yellow onion (1/4-inch dice)
  • 1 fresh jalapeño chile, stemmed, seeded and diced (1/4-inch dice)
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp whole leaf oregano
  • 1/2 c minced fresh cilantro
  • thinly sliced green onion (optional)

Arroz Mexicano (4 servings)

  1. Heat olive oil in Dutch oven or other large pot over medium heat until hot. Add rice; cook 5 minutes or until rice is light golden brown, stirring frequently.
  2. Meanwhile, bring broth to boil; reserve.
  3. Add tomatoes, onion, jalapeño and garlic to rice; cook and stir 3 minutes. Add boiling broth, cumin and oregano.
  4. Bring to boil; stir. Reduce heat and simmer, covered, 20 minutes or until rice is cooked. Add cilantro; stir well. Let rice stand, uncovered, 10 minutes before serving. Sprinkle with green onion, if desired.

Variations

For a shortcut, use store-bought salsa verde and prepared store-bought Mexican-style rice from a package mix in place of the Salsa Verde Cocida and Arroz Mexicana.

Queso fresco may be used in the place of feta cheese for a more authentic taste.

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Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 790
Total Fat 50g (77% DV)
Saturated Fat 17.5g (88% DV)
Cholesterol 485mg (162% DV)
Sodium 1773mg (74% DV)
Total
Carbohydrate
64g (21% DV)
Protein 23g

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.