Huevos Rancheros

It's safe to say that huevos rancheros is a favorite breakfast dish of both Sarah and I when we go out to eat. Lately though it's become a favorite week night dinner in our house. Perhaps a little less than a traditional version of it, it's super easy (and delicious) to make. 

So for a while we had been making it on corn tortillas, which is how it's typically made, but we find that while we don't always have corn tortillas around we almost always have flour tortillas in the house, and it works out equally as yummy either way. I spread refried beans on one half of the tortilla and fold it in half (if using corn tortillas, since they're typically smaller, I use two tortillas and spread the beans in between them).

Heat one side on the stove over a medium (I put our knob to 6) heat. 

Once it's flipped over put some salsa on top and next to it. (I usually put one spoonful on it and two next to it and spread them out). Then you want to quickly crack two eggs into the salsa being careful not to break the yolk. I tried for a long time to get the eggs to sit on top of the tortilla and not slide off, but found that the whites didn't cook quite enough (really for Sarah's liking, I'm a little less picky about having some stray runny whites) so usually just crack it on the tortilla now near the edge and let it slide off so that there a some amount of whites over most of the pan.

As soon as the eggs are in cover it with a glass lid. It'll get steamy and hard to see pretty quick, but you'll want to leave it on there until it almost looks like the yolks have turned pinkish when looking through the lid, but really it's just that the whites over the yolk have cooked. 

Carefully remove them as soon as they're done cooking from the pan and put them on a plate so that you still have ooey gooey runny yolks, yummmmmm. Toss some shredded cheese on.

And serve with some avocado and sour cream. Seriously, the best. See you next Tuesday!

Steel Cut Oats in the Slow Cooker

During the winter Sarah and I had steel cut oats for breakfast most days. They were yummy, and super easy to make. 

Coconut milk, steel cut oats and water are all that need to go into the slow cooker.

Step 1: Empty can of coconut milk into the slow cooker.

Step 2: Pour 2 cups of steel cut oats in.

Step 3: Use the can from the coconut milk to measure a little less than 5 cans worth of water, put it into the slow cooker and give it a little stir.

Step 4: Put on the lid, turn it to low and go to bed. In the morning it should look like this:

If you're into raisins or crasins in your oatmeal, now is the time to mix them in. (The first time I tried this, I put raisins in at night, and they got way to oversaturated with water and lost most of their flavor).

One batch of this makes enough for four days worth of breakfast for Sarah and I. I immediately put some in six mason jars. I fill each one up to the 300ml mark on the side of the glass and throw them in the fridge. When it comes time to reheat them I put them in the microwave (two at a time) for two and a half minutes, possibly add some water, stir and pop them in for another minute and a half.

We top our oatmeal with some brown sugar and nuts. So far of the ones we've tried I enjoyed walnuts the most, but currently we're on a bag of almonds. 

Breakfast Quesadillas

So it's basically an omelet in a cheese quesadilla, but it's one of the best breakfasts that you can eat in the car easily without making a total mess. 

Typically onion and veggie bacon go in ours. Sometimes green peppers, which is a great addition. Sometimes real bacon instead of veggie. It's all good really.

Fun fact: 3 large eggs almost always seems to be 2/3 a cup. So I pour 1/3 in for each Sarah and I. 

Omelet!

Best kept dollar store secret? Their tortillas. At least at all the dollar trees I've been to around NH. They're a steal. When I'm ready to use the tortilla I put a few drops of water in the pan and steam the tortilla so it's not so stiff before moving on.

Quesadilla! Just put the omelet in and voila! a delicious breakfast treat to keep you going until lunch.

Bon appetite! See you next Tuesday!

Croisant French Toast

Like I said last week, now that the weather is nicer Lilly and I are venturing out more often. A couple of weeks ago we went to a breakfast place, Kitchen, that Lilly had been curious about based on it's Yelp! page. And seriously it was well worth it - the walk, the wait, ect. It was so good. A tiny little hole in the wall type place with one guy running the whole show, and the food was super delicious. I ordered the croisant french toast, because both Lilly and I were curious about it, and neither of us had ever heard of, or thought of, using croisants as a french toast bread (though apparently it is a thing). So feeling a bit inspired the next time we were at the grocery store we got some croisants. 

I sliced them into thirds so that they were about the thickness of bread (and for those of you who may know me well, miraculously didn't cut myself or anything in the process! ...I may be a tad accident prone). I then used a casserole dish to scramble up the eggs and milk and what not (ie: a touch of vanilla and brown sugar), because well, frankly that's what I use when I make french toast, since it has a flat bottom and is wide enough that when I soak the bread in the egg mixture it can actually lie flat in it. (did you like that run on sentence right there?)

Basically as you can see I just made french toast as one always would more or less, just using croisant slices instead of normal bread. Nothing too hard or crazy here kids!

Now I will say that it was not nearly as good as the french toast I got when we went out to breakfast that morning, but damn, it may well be some of the best french toast I personally have ever made (and trust me, I've made more than my fair share of french toast over the years!) ... Breakfast. The most important meal of the day. See you next Tuesday!