After studying (read: eating) delicous mexican delicacies for just over 2 months, I truly (don’t) believe I can class my self as an Mexican food expert – a maestro, if you will. So, here is my:
Mexican Food Boffin list - The 5 rules to makin’ Mexican.
1. It’s either gotta be fresh…straight from the ground right into your mouth. OR it must be stewed, fried and simmered for a minimum of 48 hours. 
2. If you want something to look like Mexican food, follow the ’Mexican Flag Rule’ - red, green and white.
3. Loads of limes, bucketloads of chilis and lots of heart and soul
4. Cook with love and attentiveness
5. If in doubt, chuck some chocolate in it.
This jewel of a poached egg was gifted to me by my husband who kissed me on the cheek, banished me from the kitchen and 20 minutes later presented me with this yummy lunch. It sounds silly, but food surprises are my favourite kind of surprises, especially when Darren does it. When we’d first moved in together, Darren presented me with a piece of pavlova (he’s pretty darn good at them!) and my first ever taste of fresh raspberries. I savoured each one.
Poached Eggs on Toast
Chop up tomatoes, avocado, red onion and mix together. Dress with olive oil and salt and pepper.
Heat a couple of inches of water in a frying pan with a tablespoon of vinegar. Heat until there are bubbles clinging to the base of the pan. Swirl the water with a spoon to create a slow whirl-pool. Crack an egg and very gently slip it into the water. While this is happening toast some bread under the salamander. Once the bread is done, the egg should be done.
Cut a piece of garlic in half and rub it all over the bread. Put a couple of leaves of kale and spinach on top and finish with the salsa and poached egg. Crack some pepper over the top and some Cholula.
Wow this looks good. Where the hell were you and Darren this morning, eh?!! I want my mexi-coloured breakky!