Are you hungover? Me too.
A vacillating biliousness. A damning throb, my pulse in my head. Cross eyed, cross haired. Hair of the dog may not be a bad plan…Can I stomach a truly lemonade? God knows it would truly save my life.
A vicious, vine enhanced, corrupt circle of withdrawals. Shaky. Achy. Why did I drink that wine??
Slowly, burning. Opening sandpaper eyes. Ocular hangover. Scorched, red and dry..and then dripping. Sinus congestion beckons.
Internal intestinal gurgles. Bygone bubbles breach in Prosecco perfumed belches. Too much? Gross.
An anhydrous version of my prior self. Vapors raging. Evaporating. Thirst. Nausea.
Morning afters are not what they used to be. They are hard. I used to be able to wake up like this, eat a cheeseburger, and start pregaming again before noon. Now, I am a bottom dwelling rookie. An amateur at the belly of the bottle.
Tequila doesn’t have a place here. I’m too classy for that. Countless carafs of wine down…ouch. Very classy.
Grow up. Get up.
Any movement at all makes me strongly reconsider leaving the bed. Bring me gatorade. I will place my own catheter. I am never leaving. I am NEVER drinking again.
I HAVE to eat.
No delivery this high up in the tree tops. No ingredients for greasy spoon burgers in the cabinets.
But what I do have?? — Leftover corned beef, tortillas and a bottle of gochujang that is ready to revive me in less than 30 minutes:) … I hope…
Takes 30 min; Gives life; Feeds you and one hungover pal
Ingredients for Corned Beef Migas
- 5 Eggs
- 1/3 lb cooked corned beef, cubed
- 1 tbsp fresh oregano, minced
- 1 tbsp fresh cilantro, minced
- 1 12 inch flour tortilla, cut into strips (you can also use corn)
- 4 tbsp canola oil, divided
- 1/3 yellow onion, diced
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 small tin green chiles in juice
- 1/2 jalapeño, sliced
- 2 tomatoes, sliced
- 1/2 avocado, sliced
- 1 1/2 tbsp gochujang
- 4 tsp goat cheese
- Salt and pepper
The Migas Method
In a nonstick skillet heat 2 tbsp canola oil until hot. Add flour ‘chip’ strips. Fry turning constantly with a spatula for about 4 min, until golden and crispy. Remove and place on a paper towel lined plate.
Keep the skillet to make the eggs in a few minutes.
Meanwhile, in a cast iron pan, heat the other 2 tbsp canola oil. Add onion, chiles and a tiny pinch of salt. (Remember, the corned beef is pretty salty).
Sauté this mixture for about 5 min, until a paste forms.
Add corned beef to onion mixture. Turn heat down to med/low to warm the beef through.
While that warms, in the first nonstick pan, scramble your eggs with the herbs and a pinch of salt and pepper. Undercook to your liking.
Add eggs to beef mixture and cook the rest of the way through. Fold in tortilla strips at the end, as to not let them get mushy.
Top with tomatoes, avocados, goat cheese dollops, jalapeños, extra herbs and gochujang.
It doesn’t seem like it would go together…oh but, alas. You are wrong.
Eat, and enjoy your rebirth. Cheers!
Not hungover? Need more breakfast ideas? How about..
- Double Butter Bourbon French Toast (Yea I went there.)
- Corn and Poblano Fritters with Raspberry Creme Fraiche
- My Breakfast Sandwich Nightmare – based on a true story
- Veggie Frittata with Bursted Baby Heirlooms
