Something with Things
I made this food and I knew it would look nice, but it was accidentally the best thing I’ve eaten all week.
Something with Things: Breakfast Edition
I reduced some lettuce soup for the base (it’s like…the spinach? in eggs benedict? but not). Toasted bread with thinly sliced tomatoes (making the tomatoes half-broiled? wish they were a little more cooked). Over-easy egg. The yolk broke, but that made it prettier. Pepper, white cheddar, hot sauce. Knife, fork, fin.
Huevos Rancheros, casa de mi
Making elaborate breakfasts is one of my favorite pastimes, and this is one of my favorite breakfasts. I made those beans, again, caramelized some bell peppers, browned some vegan chorizo, fried an egg, and made a delicious pile.
1-2 bell peppers, chopped
2-3 cloves garlic, sliced thinly
Chorizo (I use Yves brand—vegan!)
This list seems silly.
I made the beans the day before (they usually end up simmering for an hour, not too great when you’re trying to make breakfast) and the peppers I started early, cause those cook long and low. Add the peppers to a warm pan with some veg oil and the heat low and cook them, stirring frequently, for at least ten minutes, maybe twenty, before adding garlic (garlic burns pretty easily). The peppers will be soft but not browning. (If they’re browning, add garlic and turn the heat down.) After adding the garlic my peppers kept going for maybe 15 more minutes. It’s ok if things start to stick to the pan, just keep stirring and scraping til the peppers are uniformly golden and the oil is bubbly. Cover that and keep it til you’re ready to eat.
In a nonstick pan with butter or oil, start browning your chorizo. The Yves stuff is ground and comes in a casing that is *inedible* so slice the casing end to end and squeeze all the spicy orange stuff out of there. I like to use a spatula to flatten the chorizo into a layer that’s maybe 1/2” thick, and a few minutes later i turn it in a layer (usually I’m planning to make a sandwich…). You can also just kind of stir it around and get it all brown like a hash. Or if you’re using real chorizo, just slice it up (or dice it) and brown it in the usual fashion. When the chorizo is basically done I crack my eggs in the nonstick pan. Slide all the chorizo over and make nice over easy eggs to the side, or whisk em up and make a scramble? Personally, I like yolk.
Take bowls or plates and load em up how you like! I added some shredded pepper jack after this. Ate em with fork, chips, made little lettuce wraps. You could do them the traditional way with some corn tortillas, whatever. Anything you would add? Tricks or tips?