1/18/08

The Dinner With No Name or The Breakfast Thingy


"Hey Mom. What are we having for dinner?" I can't remember who asked the question because after awhile all the sous chefs voices blend into one massive off-key chorus.

"I was thinking about making my breakfast dish." I said.

"YES!" one of the kids yelled while screaming through the house,"Mom's making that breakfast thingy."

I'm not sure how this dish even began. It doesn't even have a name to go by except for the breakfast thingy. You would think that with four pretty funny and clever kids it could get a better name like, "Mom's Totally Kick-Ass Breakfast Tostadas" but nooooooo it's called the breakfast thingy. And anyways they are not allowed to say ass, so there goes that name. Maybe it should be called the dish of many components. If you make it, feel free to call the dish whatever you want.

The Breakfast Thingy:

Warning: To make this dish you really need two people. One to cook the eggs and one to assemble and plate. Don't say I didn't warn you!

corn tortillas

refried beans (canned or make your own)

eggs

red enchilada sauce

cheddar cheese and queso cojito (grated)

black olives, finely chopped

green onion, chopped

pico de gallo

avocado, thinly sliced

crema fresca or sour cream

cilantro, finely chopped for garnish

For the corn tortillas: fry in hot oil until crispy and golden brown. I have fried them in the enchilada sauce but that's way too much of a mess. Let drain on a paper towel. Warm enchilada sauce and pour into a shallow baking dish.

For the refried beans: either open a can or make your own just keep on low heat until ready to serve.

Pico de Gallo: 5 ripe tomatoes, chopped

1 medium sized white onion, finely chopped

1 handful of cilantro, finely chopped

lime juice, to taste

salt and pepper to taste

Mix and put aside.

Cook the eggs over easy and serve over the tortillas.

How to assemble. Dip one corn tortilla into enchilada sauce. Shake off excess. Put on plate and smear a good layer of refried beans on tortilla. Add both cheeses. Repeat once more. Then put the cooked eggs on top of the tortillas and beans. Add salsa, green onions, olives, avocados. Sprinkle a little bit of queso cojito on top. Add a drizzle of crema fresca and some cilantro for garnish.

Whew! See what I mean about having two people making this dish. It wore me out just typing out the recipe. If you have a good mise-en-place, it's actually really simple. Just a lot of components. I would think it would make a great Sunday brunch dish. Sunday is coming up two days from now, I'm just saying. Hint, Hint.

6 comments:

jack's utter lack of surprise said...

Yum! Ironically the "Pioneer Woman" also blogged her tostada recipe this week, only she used leftover brisket instead of eggs. I love breakfast for dinner dishes though, so I like the eggs idea... plus yours doesn't require cooking brisket for 8 hours.

Who Are The Goops? said...

Sydney came home the other night from her dinner with "Evil Chef Mom" and family. I asked her what she ate and she said..."This mexican egg, cheese, breakfast thingy." I grilled her for the name..."I don't know mom...it has everything in it and it was GOOD." That was enough for me...she was fed and happy.

Krysta said...

Goop, poor Sydney, I think I burnt all her taste buds. It was a little spicy!

Krysta said...

Ms. Jack, ugh! I was so bummed out when she blogged about her tostadas because I had planned on writng about my breakfast ones for about a week prior.Oh well, you win some you lose some.

jack's utter lack of surprise said...

But you did win since yours sound tastier. :) I like her blog and all but a lot of her recipes are a little... Paula Deen-ish in terms of coronary inducing fat and sugar quantities.

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