BREAKFAST: Huevos para la Reina

The name simply translates into Eggs for the Queen and is a quick, little breakfast I made for my wife on Mother's Day.

A bit chilaquiles, a bit chorizo and eggs, a tasty treat served in a crown makes a protein rich way to start the day.

I came  up with this by rummaging through the fridge to see what I could throw together.  I've got a bit of chorizo, some small corn tortillas just languishing in the crisper, and some eggs. That's pretty much all I need.

So this is how I'll make two servings...

INGREDIENTS

1/4 pound Mexican pork chorizo
4 eggs
4 small corn tortillas
4 tablespoons olive oil

Heat up 3 tablespoons of oil in a 12 inch frying pan. Coat the bottom of the pan as thoroughly as you can after the oil is hot. 

Cut up the tortillas into small, triangle shaped wedges and cook for 4 minutes in the oil. Let drain on some paper towels on a plate. Set aside for later.

In a smaller frying pan, cook the chorizo.

Add two eggs, mix thoroughly while cooking with a wooden spoon.

Cover and set aside.

In a small frying pan, cook on egg over easy.

Put half of the egg and chorizo mixture into a flat circle on the plate. Make a ring of tortilla chips around the circle so it looks like a crown. Put the over-easy egg in the middle of the crown. Cook the other egg and do the same for the second serving.

We add red salsa and guacamole to finish ours off.

Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved

BETTER BREAKFAST: Scrambling for Even More Leftovers

Hmm...still trying to make a decent meal out of our refrigerator leftovers.

Last night, my wife made sopes with some chile pork that she cooks up now and again (it's her secret recipe but basically, cook up some stew pork with hot chiles). They were delicious but we had a little more pork than we had sopes for.

This morning, I'm scrambling that up into some eggs and cheese. For the two of us, I start with 4 eggs, a splash of half and half, and a sprinkle of salt.

I warm up the left over pork in a skillet.

Add the eggs and sprinkle on some shredded cheese.

Heat up some flour tortillas on a griddle, wrap it up and serve as breakfast burritos (top).  Very delicious.

Darryl Musick
Copyright 2018 - All Rights Reserved

BETTER BREAKFASTS: A Scramble for Leftovers

We all tend to ignore our refrigerators and their crispers until the produce inside goes bad. Then, we're in the unenviable state of throwing out what was once perfectly good food, simply because we forgot it was there.

That's why from time to time, I like to look inside, see what we have, and then see if I can make a dish out of it.

This morning, I'm looking for something I can mash together for breakfast...let's see what's inside.  Here's some mild Italian sausage from Trader Joe's that I used for a pizza once. It was too mild for the pizza but I think it's make a good breakfast sausage.  Here's half a zucchini, some asparagus, and some corn tortillas.

I think I can work with this.

I chop up the zucchini, three spears of asparagus, and one link of the sausage. In a pan with one tablespoon of olive oil on high heat.

I put all that in and cook it up for 5-6 minutes and set aside in a bowl.

Next, I cut up three tortillas into eighths. I fry them till they're starting to get crispy. Then I add the sausage and veggie mixture back in.

Four eggs, a half a teaspoon of cream, a pinch of salt and pepper all go into a bowl.

I scramble this all up with a fork.

Pour the mixture in the pan with the rest of the ingredients. Sprinkle some shredded cheese on top and scramble until the eggs are set and serve.

I like to add some hot sauce and a little heavy cream on top. Now, I've got breakfast for two.

Darryl Musick
Copyright 2018 - All Rights Reserved

Chilaquiles con Huevos y Salsa Verde

This breakfast is fantastic, looks like it took 2 hours to make (takes about 15 except for the sauce), easy to do, and only raised my blood sugar 12 points.

Basically, you're making a protein packed layer cake with eggs, salsa, and homemade tortilla chips. The sauce takes a bit of time, about a half hour, but you can make it ahead of time and make extra to freeze for another time.

INGREDIENTS (one serving, double for two, triple for three, etc.)

Sauce (enough for about 6 servings)

6 medium sized tomatillos, with the dry wrapping peeled off
2 medium jalapeño peppers
1 teaspoon minced garlic
1/2 teaspoon salt

The rest...
2 eggs

Cotija cheese (shredded) - or parmesan if it is not available to you
Mexican (or other Latin American - we use Salvadoran) heavy cream (crema).  
4 small corn tortillas
3 tablespoons olive oil

Making the Sauce

Fill a sauce pan 1/2 -2/3 with water and put the tomatillos in. Boil for 10 minutes. Put the tomatillos, jalapeños, garlic, salt, and one cup of the water the tomatillos were cooked in into a blender and blend on low just until everything is chopped up and mixed well...you don't need to puree.

Strain the results...you want to lose the water but keep the solids. Put the resulting salsa in a bowl and reserve for later.

The Chilaquiles

Cut up the tortillas into eights.  In a large skillet, heat up the olive oil. Fry the tortilla pieces in the oil for 2-3 minutes. Remove and put in a paper towel to soak up the excess oil.

Drain the excess oil from the pan, cook your eggs to your preferred style in the same pan.

Put the chips onto a plate. Ladel a couple of spoonfuls of sauce on the chips. Place the eggs on top of that. Ladel more sauce on top of the eggs. Sprinkle the top of that with the shredded cheese. Put a teaspoonful of cream on top and you're ready to eat.

(If you'd like to make it with red sauce, we posted a recipe for that on our gardening blog, The Cheapskate Urban Gardener, last year)

Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved