There’s nothing better than friends that bring fresh, local food to your boat. Roger and Ruth carted 18 blue Bantam Chicken eggs from their backyard in Iowa to this very appreciative Galley Pirate. These were the same folks that Fed Ex’d eggs for Those Little Devils. The eggs were the perfect size for poaching. Nice and small with perfectly puffed up yolks. Wait until you see these…

Mexican Drowned Eggs (for two)

3 tomatoes, chopped
1 onion, quartered
5-6 cloves of garlic
1 tablespoon olive oil
2 cups chicken broth
6 small or 4 large eggs
salt & pepper to taste
Dash or two of hot peppers

Top with chopped cilantro and avocado. Serve with tortillas.

Preheat your broiler, if you have one.

First, roast your vegetables. Many Force 10s have a little white broiler plate. If you have one, light that and keep at a high heat. Throw your tomatoes, garlic and onions on a baking tray and broil on high heat for 15 minutes, or until the garlic browns. If you have no broiler plate, heat your oven to HIGH – above 400 if you can, and roast the vegetables in the hot oven.

Once the vegetables are cooked and the garlic cloves have browned, about 15 minutes, remove from the oven and let cool.

Once cooled, further chop the garlic and onion. Then smash the garlic with a fork.

Heat the oil olive in a large pot. Add the roasted vegetables, smashing them as they cook into a stew-like consistency. Cook for 5-10 minutes before adding the broth.

Add two cups of chicken broth. This can be homemade, canned or…as I usually cheat on a sailboat…chicken bouillon in two cups of water. Gourmands would not approve; but sailors understand!

Let simmer for at least 10 minutes. Keep simmering, just under a rolling boil, as you gently add the whole eggs, one at a time and well separated from each other.

Let your eggs poach in the broth.

In the mean time, get your “servin’ fixins'” together. Mince the cilantro, chop the avocado and squeeze some lime on it to keep from browning.

This is what your eggs should look like. Once they’re cooked to your liking…about 6 minutes in boiling broth for that “over easy” consistency…serve them soon because they will continue to cook in the hot both.

A beautiful morning on the hook deserves Huevos Ahogados. I know you’ll like them too! Guaranteed!