Mexican casserole

A @SandraFoodieCreative recipe

Serves 6 to 8 people

Ingredients : 

• 6 yellow potatoes, cut into large cubes
• 1 red bell pepper, diced
• 1 chopped onion
• 250 ml (1 cup) of frozen corn
• 10 eggs
• Shredded iceberg lettuce
• 1 package of sliced bacon (375 g)
• 250 ml (1 cup) of grated cheese of your choice
• A few cilantro leaves
• Chopped chives

Sauce:

• 250 ml (1 cup) of sour cream
• 250 ml (1 cup) of cilantro leaves
• Juice of half a lime
• Salt and pepper

Preparation : 

1. Preheat the Eno griddle to medium-high heat.
2. Cook the bacon and reserve the fat in the collection trays.
3. Meanwhile, prepare the sauce by blending all the ingredients with an immersion blender and adjust the seasoning.
4. Sauté the potatoes, onions, and bell pepper in the bacon fat.
5. Add the corn towards the end of cooking.
   Set everything aside.
6. Cook the eggs sunny side up in a little bacon tat or butter.
7. In a large baking dish, place the vegetables at the bottom and sprinkle with cheese. Then add the eggs, bacon, lettuce, drizzle the sauce over, and top with chives and cilantro leaves.