When it comes to breakfast, I’m a toast girl all day. Everyday. Pan con tomate (a simple Spanish breakfast and literally means bread with tomatoes) or avocado toast or toast with jam and cream cheese or just plain ol’ sourdough with a slab of butter = happy.
I’m not a neurotic coffee drinker, but a warming, soothing, sweet, milky half cup opens my palate for some decadent toast topped with something seasonal and maybe a touch of salt.
I don’t think I’ve ever not been in the mood for toast.
At dinner time? I’m working on a whole section of the glob devoted to grilled cheeses…so, you catch my drift.
Midnight snack? Slap that french loaf with some coconut honey peanut butter from our fancy Hawaiian friends at North Shore Goodies and be done with it (I am scorned now, as I realize this is peanut butter in its most delicious form).*
Breakfast knows what it is in my house and I’m never over it. Sometimes though, the Cuban requests something a bit more “substantial”… So today was primed for something healthy and insanely beautiful:
A load of kitchen sink veggies (everything I had left to use) scrambled into soft, succulent, melty eggs and quesa – dilla – fied.
I can appreciate change. A sizzling skillet, a bowl of scrambleds.. here we go.
Feeds 2; Takes 25 min
Ingredients:
- 1/2 poblano pepper, medium dice
- Handful of sweet yellow or red tomatoes, cut in half
- 2-3 small sweet yellow or orange bells, med dice
- 1/2 red onion, med dice
- 1 cup baby bella mushrooms, sliced
- 2 scallions, diced
- 1 avocado, split in half, salted
- 1 small bunch basil, torn
- 2-4 slices good quality sourdough
- 1/2 cup shredded cheddar cheese
- 2 tbsp cream cheese
- 1-2 sprigs cilantro, torn
- 1 cup leftover black beans
- 4-5 fresh eggs, mixed in a bowl with a splash of half and half and pinch of salt
- Avocado oil, S&P, butter
- Coffee or OJ for the glugging
Method:
Begin by pouring yourself a hot cup of joe. (Doctor according to your taste).
Chop all the veggies and toss in a heated skillet lined with avo oil (except beans). Season with salt and allow to brown ~ 5 min.
Meanwhile, shred your cheese, tear basil and warm tortillas in oven (about 4 min at 350 degrees).
Once veggies are caramelized and sweaty, add eggs and turn heat turned to medium low. It’s important to continuously stir the eggs at this point to keep them fluffy and vibrant.
Season with pepper and additional salt if needed. Add cheese and let that melt for a few minutes, covering skillet if desired, off the heat and once eggs are still ‘wet’ but not quite done.
Toast bread. Butter toast. No, no. We are making quesadillas.
Top with your tortilla with cream cheese and cilantro. Add scrambled eggs and beans then warm in a dry skillet over med low heat for 5 min/side. Dress with basil. Serve with avocado.
Other notables:
This is after all, a ‘kitchen sink’ ensemble. Utilize whatever ingredients you need to use up in your fridge. Swap peppers for zucchini, get garlicky with it, don’t have a use for those leftover asparagus? Here you go.
But if you’d just rather be a traditionalist like me and eat this on toast…that works just fine too.
* North Shore Goodies out of Maui is where you can purchase this all too expensive butter. But it’s gold, so it’s worth every penny.
Need more brekky ideas? I got you.
- Campfire Double Butter Bourbon French Toast in the summer
- Veggie Frittata with Bursted Baby Heirlooms in the fall
- Breakfast Sandwich kinda morning?
- Something light and sweet? Guava and Cheese Pastelitos
