Breakfast in Mexico City is an interesting affair. It ranges from the street stalls that cater to the itinerate workers, who come into the city in their droves, often leaving their homes long before dawn to ride one of the many, rickety buses, down the crowded freeways to work. There are food stalls on every street corner, but none more so than the areas around the bus stations.So from Street Stalls to high end Hotels Breakfast can last the whole morning.

In the area known as Colonia Condesa there is an abundance of good middle of the road eating establishments. One of the new ones is Lardo and is open for breakfast, lunch and dinner, and I have been there morning and night and not been disappointed.

On my last visit the slender blonde said that one of her favourite breakfasts was “Huevo pochados pimientos,epazote y verdolagas” so translated poached eggs with tomato pimento sauce, Mexican herbs and purslane. Epazote is an ancient Mexican herb with a distinctive flavour and used widely in Mexico and Central America , it is sometimes called Mexican Tea.  Purslane on the other hand originates in Central Asia, but has spread world wide. It grows just about everywhere, but I am not sure I have ever seen it growing, or if I did, I didn’t have a clue as to what it was. Many gardeners consider it a weed and a nuisance, as it goes to seed very quickly. But it is apparently rich in Omega 3, so maybe not so bad after all.

However, both of these ingredients are not readily available in the local grocery store, so I have come up with alternatives.For Epazote I have substituted some coriander and for the Purslane a few sprigs of watercress .

To make this sauce yourself, could take a little time and dedication, however there is a cheats version.

For two people take a can of chopped tomatoes with chillies, a large white onion chopped, a couple of chillies de seeded and chopped and a few sprigs of coriander. Sauté the onion and chillies together until soft, add the can of tomatoes and Wizz altogether to make a smooth sauce. Taste and adjust the seasoning. 

My method of making poached eggs is simplicity itself. Boil some water in a pan with a dash of lemon juice, add the required number of eggs, carefully cracked , bring back to the boil, turn off the heat and leave for the whites to solidify. Remove from the pan with a slotted spoon. If you like your yolks firmer then leave in the hot water for a while longer.

Heat the tomato sauce, pour into bowls add the newly poached eggs, top with a little sour cream and a sprig or two of watercress for garnish. Serve hot with freshly toasted sourdough bread!