Mexican Egg Flight Board

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Ingredients

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Aguachile Eggs

½ cilantro bunch

1 cucumber, peeled and divided

3-5 serrano peppers, depending how spicy you want it

5 limes, juiced

¼ cup water

½ red onion, julienned

5 Eggland’s Best eggs, hard boiled

Esquite Eggs

2 cans of corn

4 tbsp mayonnaise, or to your liking

Cotija cheese, for topping off

5 Eggland’s Best eggs, hard boiled

Taco Eggs

2 lbs ground beef

Taco seasoning

Monterey Jack cheese, shredded

Tomato, diced

Cilantro

Start by placing Eggland’s Best Eggs into boiling water for 10 minutes. While those boil, start making the different toppings.
For the Aquachile eggs, place serrano, cilantro, ½ cucumber, lime juice and water and blend. Cut the onion and cucumber thinly and place into a shallow bowl, along with the blended aguchile mixture. Set aside.
For the Esquite eggs, char the corn for 5 minutes. Once charred, transfer to a bowl, add mayo and mix. Set aside
Once the eggs have boiled for 10 minutes, remove from heat and place into an ice bath.
For the Taco eggs, add the ground beef into a hot skillet and cook until browned. Add taco seasoning and give it a good mix. Cut the tomato and cilantro and set aside.
Once the eggs are chilled, peel the shells and halve.
For assembly, add the boiled eggs into the aguachile mixture so they can start to marinade. For the Taco egg, top off each half with ground beef, cheese, tomato and cilantro. For the exquisite egg, top off each egg with corn mixture, cotija cheese and chile.

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