I had a late lunch with an old high school friend recently. A very good dish of chilaquiles and eggs overlooking a harbor a bit north of Los Angeles.
The next morning, the mix of the eggs and tortilla chips stayed with me and helped inspire this dish, which pulls a bit from Mexico, France, and the good 'ol USA.
INGREDIENTS
4 eggs
1 merguez sausage
1/4 cup bacon bits (leftover from another breakfast)
6 leaves of spinach
1 teaspoon half and half.
1 stalk of broccolini or broccoli
2 tablespoons soft goat cheese
2 cloves fresh garlic
pinch of salt
2 1/2 tablespoons olive oil
3 corn tortillas
Cut the tortillas into small triangles. Heat up 2 tablespoons of olive oil in a saute pan on high heat. When very hot, cook the tortilla triangles until crispy. Remove and set on a plate with paper towels to drain and save for later.
Chop up the merguez sausage into small bits. Add another 1/2 tablespoon of olive oil to the pan.
Cook the sausage and spinach together until the spinach is well wilted.
Chop the garlic finely. Do the same with the broccolini.
Add to the pan and stir until the broccolini begins to soften.
Add the bacon and goat cheese. Stir until the cheese is melted.
Put the eggs into a bowl. Add the half and half plus a pinch of salt and stir until well combined.
Add the tortilla chops to the pan and pour the egg mixture over the top. Stir with a spatula until done.
Darryl
Copyright 2015 - Darryl Musick
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