A few weekends ago, after waking up on a lazy Saturday and spending the first hour of my “morning” (ok it was closer to 11am than 8am) knitting and watching Funny Face for the gazillionth time, I realized I was starving. My first inclination was to whip up my typical weekend breakfast of scrambled eggs, veggie sausage, and toast with raspberry jam – but that was boring. I mentally ran through a list of breakfast foods, dismissing all of them: pancakes – no syrup in the house, omelet – too much work, french toast – see pancakes, and so on. Then I remembered that I always have a can of hominy in the cupboard.
Growing up, hominy was inexpensive and, as a result, a frequent feature at the dinner table. Typically we cooked it with onions, garlic, and plenty of pepper and I loved it, mostly because of loved the firm dense texture of the kernels and the peppery bite of the seasoning. It was from this childhood sidedish that I got the inspiration to combine the hominy and scrambled eggs for a delicious breakfast. It wasn’t until yesterday, while doing some quick research for this post that I learned the hominy-egg scramble is a pretty common dish in parts Central and South America called mote pillo.
Hominy and Egg Scramble
1 can white hominy
1 green pepper
3 cloves of garlic
salt & pepper
cayenne pepper, to taste
1 tablespoon chopped cilantro
4 large eggs
2 tablespoons whole milk
shredded Mexican style or cheddar cheese
1) Drain and rinse the hominy in cold water. Dice the green pepper into pieces about a quarter to a half inch in size and finely dice the garlic cloves.
2) Heat the oil over medium-low heat and saute the garlic and green pepper for about 2 minutes. Add hominy and season with salt, pepper, and cayenne. Cook until hominy is heated through, about 8 minutes.
3) While the hominy is heating up on the stove, crack 4 eggs into a small bowl and add milk. Whisk together. Pour the egg mixture into the pan with the vegetables.
4) Continue to stir and fold the egg mixture with a rubber spatula until the eggs are no longer liquidy, but are not browning.
5) Sprinkle the scramble with cheese, cover with a lid, and reduce the heat to its lowest setting. Let the cheese melt and then serve hot.