Eggs Del Sol - Overhead view

Eggs Del Sol

Eggs Del Sol - Overhead view

This Eggs Del Sol dish comes from a Bed and Breakfast in Taos, New Mexico called Hacienda del Sol. We stayed there on a grand road trip across the Southern states and the owners kindly shared the recipe. We’ve been making them ever since.

Corn, beans and squash are the “three sisters” native Americans lived on and this dish includes corn in its base. Salsa and jalapeño-spiked Monterey Jack cheese add a little zip. You can easily double the recipe for large brunch gatherings. Just use a slightly larger baking dish (9×13-inch instead of 7×11-inch). I love to serve this Christmas morning because you can throw it together the night before, leave it in the refrigerator overnight and then pop it in the oven in the morning.

My memory of Taos is the incredible energy present there. Early morning light rays fall soft on the land making it the perfect time for hiking by the Rio Pueblo. Intense solar energy in the noon sun means time to take shelter. We visited the Navajo Pueblos and listened to the soft voice of an elder. I’ll never forget his gentle eyes and flute playing. In the late afternoon, we’d watch the drama of the desert’s electrical storms shooting lightning like arrows to the earth below. Nights are filled with a cacophony of life’s sounds – a lullaby to sleep on. It is no wonder the Navajo say, “Beauty is before me, Beauty is behind me, Above me and below me, hovers the beautiful.” Read on for the taste memory cum recipe that always takes me back to the beauty of Taos.

Eggs del Sol -angle view

Eggs Del Sol

Time: 75 minutes

Yield: 4 servings (Note: you can easily double this recipe. Just use a larger baking dish.)

Equipment: bowl, whisk, 7×11-inch baking dish, rimmed baking tray

  • 1 cup frozen corn niblets
  • 6 eggs
  • ¼ cup flour
  • ½ teaspoon baking powder
  • 1 cup cottage cheese
  • ½ cup salsa
  • 1 cup Monterey Jack cheese (I like the one with jalapenos), grated
  • 1 cup cheddar, grated
  • ¼ red pepper and bell pepper, sliced thinly
  • 1 jalapeño, sliced in rings (optional)

  1. Preheat the oven to 350℉ and butter the baking dish.
  2. Spread the corn over the bottom of the baking dish and set aside.
  3. Crack the eggs into a large bowl and whisk them to break the yolks.
  4. Stir in the flour and baking powder until smooth then add the cottage cheese and the salsa.
  5. Pour the egg mixture evenly over the corn and top with the Monterey Jack and cheddar cheeses.
  6. Decorate the top with the bell peppers and jalapeño – if desired.
  7. Place the 7×11-inch baking dish in a large rimmed baking sheet and add enough water to the larger pan so it is an inch deep around the smaller dish.
  8. Back for 60 minutes, or until set.
  9. Enjoy with bacon, ham or sausage, toast and a fresh fruit or green salad.

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