The flavours of this traditionally haphazard French dessert are inspired by the Mexican classic, huevos rancheros. Traditionally, the eggs are cracked into a bubbling mixture of tomato, chilli and pepper and cooked until soft. The egg and tomatoes are then scooped into a tortilla and eaten like a burrito with a bit of cheese. In my recipe, I swapped around the assembly order and traded the tortilla for some pastry. Cooking my eggs with the chilli and spring onion softens the sharp flavours and the entire dish is brightened with a sprinkling of coriander (or cilantro as it is known in Mexico) and a squeeze of lime. The galette is wonderful when served with sliced tomato and avocado, sprinkled with salt, and a few dashes of hot sauce. Hot sauce suggestions include Cholula, Zaachila, El Yucateco and Tapatío.

Gustavo Montoya, Still Life with Plate of Eggs and Compote
oil on canvas, 60 x 80 cm, Private collection

Gustavo Montoya, along with Diego Rivera, Siquieros and Orozco, was part of the Mexican Muralist group working out of Mexico City. He studied at the Academia de San Carlos, travelling to Europe to further his education, and gained recognition for his portraiture featuring Mexican children, dressed and seated, looking intently back at the viewer. Montoya also constructed many genre paintings of Mexican street scenes and experimented with Abstraction with great success. His still life paintings range from typical Mexican breads to many-coloured sweets and the fruits from his area. In Still Life with Plate of Eggs and Compote, the somber palette draws attention to the juxtaposition between the linear forms of folded napkin and the curving lines of the eggs and bowl.

{Eggs Galette à la Mexicana}

Yield: 4 servings

1 sheet frozen puff pastry, thawed
1/2 cup cheddar cheese, grated
4 large eggs
2 green onions, sliced into rounds
1 red chili, thinly sliced
small handful cilantro, chopped + extra for garnish
lime, quartered for garnish

Preheat the oven to 450 degrees Fahrenheit. Roll out the puff pastry and fold in the edges about 1-inch. place on baking tray and prick the middle with a fork about 20 times all over the base and slide into the hot oven to bake for 7 minutes.

Remove the pastry from the oven and sprinkle the cheddar cheese over the base. Crack the eggs onto the pastry and sprinkle the sliced green onion and red chili on top of the eggs.

Slide back into the oven for an additional 5 to 7 minutes until the egg whites have set (you will know that they are set when they no longer wobble when you give the pan a shake). Remove from oven, cut galette into four portions, scatter the cilantro over the eggs and finish with a squeeze of fresh lime.