I’ve often been surprised how recipes come and go from my life. For weeks or years, I will return to a recipe time and again, and then for no reason that I am aware of, it will *poof* out of my life. Sometimes I will stumble upon these recipes years later and be struck by the memory of eating that dish. I’ll pause and savour it in my mind, and wonder whatever made me stop making it.
Occasionally, a memory of a past event will strike me, and I’ll connect it with a dish that I was eating at the time, and I’ll just have to make it. This is what happened a couple of days ago as I stood holding a package of English Muffins in the store. I remembered a food memory that was so strong, I had to follow it through.
A million years ago when my marriage was young and my husband and I lived the carefree lifestyle of flitting here and there every weekend without concern for money or childcare, my older sister introduced us to a great little Mexican cafe in Victoria, BC called Santiago’s Cafe. I used to order a dish that might have been called Eggs Santiago…or something very similar. To my recollection, it consisted of English Muffin, cream cheese, poached egg, and chunky salsa all piled high onto a warm plate with a side of delicious home-style potatoes.
As I stood in the grocery store, smooshing my bag of English Muffins, I knew I had to use them to make Eggs Santiago. And so every day for the past three days, I have had delicious Eggs Santiago as my lunch…though I did make some modifications to what I remember receiving in the restaurant. For instance, I don’t have real cream cheese in the house as my husband is allergic to milk so I used my non-dairy cream cheese substitute (which tastes just as good – Tofutti, try it). Also, I’m not overly fond of poached eggs and neither can I make them well, so I chose the easier (and less slimy route) of making my eggs over-medium. Also, sadly, ixnay on the home-style potatoes which would push the carb-content too high for diabetic me. Still, what I was left with is really darn delicious. In fact, I might even have it for lunch tomorrow as well.
Eggs Santiago Recipe
- One English Muffin
- Any soft, spreadable cheese, such as cream cheese (or non-dairy replacement)
- Two eggs
- Salt & Pepper
- Non-stick spray
- Toast English Muffin.
- Spray pan with non-stick spray. Turn stove to medium-high heat. Once pan is hot add eggs. While eggs are liquid, sprinkle with salt and pepper. To make an over-medium egg, flip egg over once the white is completely opaque, and cook for about 45 seconds more. For an over easy egg cook on the flip side for about 30 seconds.
- Spread cream cheese onto each half of English Muffin. Top each with an egg. Top egg with salsa.