Last week a few pals and I went out to a Mexican restaurant and did what everyone does at a Mexican restaurant – drank entirely too many margaritas. It was fun while it was happening…not so much the next morning. So I did what every sensible person does to cure a common hangover; I had hair of the dog that bit me. And, no, I’m actually not talking about margaritas (although, that would have been a welcome addition). I made a nice, hearty, totally americanized version of a Mexican brunch!

If you’re Mexican or of Mexican descent, please avert your eyes now. Unless, of course, you appreciate my attempt at re-creating one of my new brunch favorites, chilaquiles! I’m calling these Hangover Chilaquiles because that’s what I was and that’s about the energy level that it takes to make them.

What I’m trying to tell you is that this recipe is easy. I didn’t make my own chile sauce because, come on guys, I was hungry and hungover! I needed some runny eggs on top of a pile of chips, salsa, avocado, cheese, and greek yogurt (because I believe in health, y’all), and I needed it stat.

I first had chilaquiles at Northeast Kingdom, an awesome neighborhood restaurant just ‘round the corner. Fun fact: I went there for brunch the day after I made these chilaquiles and…I had the chilaquiles. I couldn’t help myself! They’re just too good to pass up sometimes.

Next time you find yourself trying to recover from too many margs, I highly recommend going in for a batch of these. Chilaquiles and a nap is the cure you’re looking for. And maybe a mimosa or two.

Hangover Chilaquiles

Serves 2-3 people

Ingredients:

A few big handfuls of tortilla chips (alternately, you can buy corn tortillas, cut them into triangles and fry them up)

1 jar salsa (or you can make a chile sauce yourself)

3-6 eggs (depending on how many each person wants)

2-3 radishes, sliced thinly

1 ripe avocado, sliced

2-3 dollops of sour cream or greek yogurt

Cotija cheese (or a feta works nicely – just something that will crumble)

Cheddar or pepperjack cheese, shredded

Chopped up sausage (optional – i had some leftover)

Limes (optional)

Cholula (optional)

Instructions:

1. In an appropriately sized mixing bowl, toss the tortilla chips with the salsa.
2. Using a cast iron skillet, brown some sausage if you’re adding it. Once that’s finished, make two layers of chips over the sausage and cover with a light, even sprinkling of grated cheddar or pepperjack cheese. Put this under the broiler for about 5 minutes, or until the cheese is bubbly.
3. Divide the chips evenly among your plates. Top with avocado, sour cream or greek yogurt, sliced radishes, crumbled cotija or feta cheese.
4. Cook your eggs to your desired doneness – I usually opt for sunny side up and runny. Divide among your plates. Serve with slices of lime and Cholula on the side.
5. Dig in and mix it all up!