Sunday Morning
When scouting out a place for brunch, my eyes are very selective when scanning the menu. Mimosas and bloody marys? Ok. Eggs benedict and French toast brioche? I like it. Huevos rancheros? Sold! (luna 61 does it best)
I love love love this dish and find any excuse I can to make
it. I haven’t actually met anybody who was displeased with this breakfast come
to think of it. My friend Jess and I made it while I was in Tennessee and it
felt so good to thank her boss/friend for having me by feeding her delicious food first thing in the morning. It’s quick
and simple enough to make when you have a several mouths to feed as long as you
set up all your toppings so they’re ready to go, just like you would on taco
night.
I waited until I got home (Upstate) to make this meal again
because I wanted My Brother Bobby's salsa so bad; It’s my favorite. Adam and I used to trade our
jam for containers of this stuff as well as front-row spots to the sample table
at the Rhinebeck farmer’s market.
What you’ll need:
Black beans (Goya is my go-to. I’m not ashamed.)
6 inch soft corn tortilla shells
Sour cream
Cheese (cheddar or feta are best, if you ask me)
Salsa
Eggs
Avocado
Additional suggestions: (fresh cilantro, sriracha sauce, tobasco, lime) You could turn it into a dinner by adding more veggies, chicken, or beef?
Directions:
When one side has browned, flip it over and sprinkle a little cheese on top.
When the edges of the egg white have set, flip the whole
thing over. Cook it for a little while longer. (I like when my yolk is still a
little runny so 1 minute tops is all it really takes).
Flip it back over on to a plate.
Top with all your toppings and serve!
(If you’re feeding a lot of mouths, you can always put your
oven on low and keep the egg+tortilla foundations warm so you can top them and
serve them at the same time!)
Yum!
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