Weekend Breakfasting
Posted on 12 September 2008 by joy
You might know by now that I’m completely obsessed with eggs. I think they’re the perfect food, and I don’t hesitate to eat them everyday, sometimes twice a day.
It’s a joke among my friends that if you come over and stay long enough in my house, usually about an hour, I’ll make you fried eggs and tortillas, whether you want them of not. It’s just what happens when you come and sit down on my couch, you’re presented with a plate eggs.
This week’s weekend breakfast isn’t much of a departure for me. I’ll throw together the usually scrambled eggs and fried tortillas, but this time, spice it up with a bit of sausage. Chorizo is a great choice of meats, but I think I will try this recipe with a spicy turkey sausage. Choose your breakfast meat of choice and get frying. This recipe makes for a deliciously filling and satisfying weekend breakfast.
Chorizo and Scrambled Egg Breakfast
Bon Appetit, January 2007
serves 2 happy morning people
4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)
Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
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Tags | dining in, healthy breakfast recipe, weekend breakfast
