I’ve been busy with a few freelance assignments and other
projects, and have been away from blogging and cooking, just a bit. I tried
stepping into the kitchen this weekend, but I was a bit out of cooking shaped.
Back in the day, I could knock out the trifecta of Bolognese sauce, black
beans, and quinoa salad in a matter of hours. Today, I was out of the running
shortly after getting the beans simmering. I cooked the quinoa, but the
chopping of the vegetables and the roasting of the potato will have to wait.
And it’s not just the cooking that’s starting to break down
around the Stay at Stove Dad household, it’s the shopping and stocking of
necessary ingredients. This morning, we were out of butter, a catastrophe in my
mind akin to taking off on a trans-Atlantic flight with half a tank of fuel.
I didn’t crash, though, when it came time to make breakfast.
I knew I had some eggs and a tiny bit of chorizo, so I chopped and crisped the
sausage and mixed it into scrambled eggs. I topped it with salsa and placed it
on a corn tortilla. Voila, a breakfast burrito. I swear it was as good as any I
might have had out at brunch, if going out to brunch was part of my life right
now.
Soccer, birthday parties, swimming lessons, seeing family and friends,
and working, working, working—that’s what’s taken over my life. It’s a regular
horn of plenty. I like this rich life, but it makes it hard to eat well. It takes a
lot of planning, work and a bit of luck to pull it all together. Thank goodness
I had that chorizo lingering around. If you live a busy life, keep at it—keep
shopping, stocking your larder, reading cookbooks, and if you have to,
improvise your breakfast. It will all work out.
Scrambled-Life
Breakfast Burrito
Serves two.
- About a quarter link of chorizo
- 4 eggs
- A couple of slices of cheddar cheese
- 4 corn tortillas
- salsa
Chop the chorizo into small pieces, and sauté in a little
oil in a frying pan until crisp.
Drain the sausage on a paper towel, as if you are making
bacon.
Scramble two eggs, mixing the sausage in as you go.
Top with cheddar cheese and cover with a bowl, to let the
cheese melt*
Warm two corn tortillas in a pan.
Spread the egg mixture over the tortillas.
Fold the tortillas with the eggs to eat.
*I melt the cheese over the eggs using the heat that’s left
from the cooking of them. I simply drape the slices atop the hot eggs and cover
right away with a bowl. I help this process along, by then putting the plate in
a warm oven, while I prepare the rest of the breakfast for the rest of my
family, which usually takes about another ten minutes or so. You might not have
this luxury, and should adjust how you melt your cheese accordingly.