At first, I was overwhelmed with the amount of food that I had on my plate, but it didn't take long for me to finish every bite! When you take your first mouthful of the soup, the warmth of this dish immediately fills your body, and it feels like you’re floating in air. The additional cheese worked well to make for a creamier dish, and with every bite I took, I saw spider-webs of cheese, hanging between the plate and my mouth! The overall flavor of this dish is well-balanced due to the savoriness of the buttered toast and garlic, and the texture of the eggs. The crunch of the bread combined with the melty cheese was more than a match made in heaven!
The dish is really sencillo (simple) and quick to make. However, the process of preparing the ingredients takes a bit longer. The soup itself includes ayote (pumpkin), espinaca (spinach), culantro coyote (coriander), y crema dulce (sweet cream). First, you cut open the ayote and scoop out the inner parts and cut it into smaller pieces. Next, you boil all the ayote pieces in a pot of water for twenty to thirty minutes or until the vegetable is noticeably soft. You add espinaca and culantro coyote to the pot during this part of the cooking process and cook everything until softened. You then season the pot with salt and pepper to your taste.
While you wait and boil everything, you can make your boiled eggs and garlic butter bread. We boiled the eggs for 12 minutes, then minced the garlic. We combined the minced garlic with vegetable oil, and spread this mixture onto toast.
