The Un-Holiday Brunch
December 28 2008 - 7:04 PM
After a month of roasting, stuffing, and gravy-ing, it is about time to switch gears and start the post-Holiday slimming down. But before we get there, let’s cook up a quick and easy brunch without the lines (think Lula, Over Easy, Flo, etc).
This recipe for In-a-snap Chilaquiles will have you gonfiabili noshing in no time with a few simple cupboard and fridge staples–salsa, eggs, and tortillas.
In-a-Snap Chilaquiles
What You Need for Two People
1. Four eggs
2. Four corn tortillas (you can also use tortilla chips in the absence of corn tortillas)
3. Oil
4. Salt, pepper, other spice (think garlic powder, onion powder, chili, cayenne–whatever you dig really)
5. 1/2 cup of salsa
6. 1/4 cup of cheese (really anything melty and shredded–mozza, mont jack, fresco)
What To Do With It
A. Whip #1 and #4 up together–think scrambled eggs.
B. Take #2 and cut into strips about 1/2 inch wide; then cut that into half
C. Heat about 1 cup of #3 in a pan; then fry up #2 in the oil until crunchy–careful not to burn.
a. To test your oil’s readiness for frying, stick the handle tip of a wooden spoon into the oil.
b. If it bubbles, it’s ready.
c. If it doesn’t, it ain’t.
D. Add 1 tbls or so of #3 to a pan.
E. Once heated, add the eggs and scramble.
F. After about 1 minute–when the eggs are firming up but still a little runny–add the crispy tortilla chunks (or crumbled up chips if you skipped the tortilla frying step).
G. Toss the chips around a bit and then add #5.
H. Toss the mixture around a bit–add more salsa if you wish.
I. Add the cheese and let it melt.
J. Turn off heat. Spoon onto plate. Eat. Smile. Drink.
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