Jalapeño, mascarpone, thick cut bacon, green onion whites and chihuahua cheese with sriracha panko.
money!!!
money!!!
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Same as the other day, but I added cherry tomatoes, and topped with cheese and Tajín.
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And I give you beet cured salmon and scrambled duck eggs on a bagel. After I gobbled it up, I realized I shoulda added chives. Tomorrow am!
salty salmon was great compliment for the super rich duck eggs.
fwiw, ComfortablyNumb I did order a case of bubbles from work…. Mimosas on the way!Attached FilesComment
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Pulled pork hash kicked up with some Anaheim peppers.
Toasted club roll spread with local honeyComment
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ComfortablyNumb
On line radio station that I listen to pretty often. Made a donation, got some swag
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Nothing special, I just like the photo. Diced serrano pepper, sautéed, then eggs on top and over easy. Cast iron for that Maillard egg.
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Experimenting with salsa macha. I’ve never used it before.
The one I bought is mostly seeds and nuts, so I’m going to amp it up with that Arbol Scorpion sauce. Also, some puréed avocado, a strip of thick cut bacon, some pickled red onion, cherry tomatoes, and queso blanco.
I’m going to use the macha as a base for the egg.
Butter the tortilla with avocado,
Add the fried egg and the Arbol Scorpion sauce,
Add the other stuff to make a taco!
I forgot to add the cilantro. Damn, that would have been really good.
This was delicious, but a little busy. The only reason I used the pickled onion was that it was the last little bit and now I can make more. I could have skipped that, and probably the tomatoes, too. Take those out, add cilantro, and it would be better, I think. Also, I’ll need to make my own salsa macha. This is okay, in the same way store bought salsa is okay. (Store bought salsa IS okay. It’s just that home made salsa is incredible.)
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I’m leaning into frying eggs over easy on top of omelet fillings. I like that runny yolk right now.
Cherry tomatoes, serranos, bacon.
Eggs on top. If they aren’t cooking fast enough like this, either cover them or put them under the broiler.
Flip to set the top,
And flip back onto the plate.
I cut the eggs in half and put them on the toast. I like this. It’s fun, and it tastes good.
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Using up some more brisket, plus I want to get my 13.5” braiser some use, as a single-meal pan. Breakfast brisket tacos.
About 1/8 lb of brisket, an egg, a slice of bacon, a serrano, some red onion, some cilantro. Half an avocado, puréed. I can never decide on red or green salsa, but that’s why God gave us the number “2”, so we would never have to decide. And I mixed arbol/scorpion hot sauce with crema; I figure that will get me the blast of heat, but take away a lot of the sustain (it worked).
Not pictured above, but important: hash browns. Breakfast tacos need texture to make them interesting. Hash browns and crisp bacon are good additions. The hash browns need to be started first, in Wagyu tallow:
Then everything else:
I don’t think I’ll ever make another breakfast taco without fricoing the cheese. This is killer. It tastes happy! Put the cheese in the pan, put the tortilla on top to warm. Once it browns, the cheese wipes right off, using the tortilla as if it is a paper towel. It works on the cast iron, too, but I didn’t have room. The oil from the cheese is the lubrication.
From there, we enter the taco workshop.
I just like this next photo. It’s extra. The narrow depth of field is a limitation of the phone camera, but it works to imply size and depth, and the way things get unfocused as they near your mouth and you stop looking at them.
Edit: I forgot to mention, Blues Hog ‘Rita’s and Fajitas seasoning blend is an easy way to get the right balance of chile, salt, garlic, pepper, and a touch of cumin. Just substitute it for salt, using the same amount, on the hash browns and in the eggs.
Last edited by Mosca; November 24, 2024, 08:44 AM.Comment
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Tryna think up ways to not let all the food I buy go to waste leads me to thinking up some weird stuff. I still have about 1/4 lb of Lebanon bologna, so I’m wondering, and figuring it would go pretty good in an omelet….
Before I make some doofus thing like that I always Google it first, to see if anyone has done it before and what they came up with. And low and behold, there’s a restaurant in Philly that has it on their menu!
And that is the ONLY mention of a Lebanon bologna omelet I could find!
The menu itself says that it’s Lebanon bologna and cream cheese, and doesn’t list anything else; by the photo it doesn’t look like there’s any herbs or peppers or onions in there. Great. I have Lebanon bologna, and cream cheese. Oh, and eggs.
This turned out really good.
Not much to say. Pretty straightforward. Fry up the meat, use the grease to lubricate the eggs, add the fillings, fold, garnish, move teeth. 10/10, will probably make it again tomorrow.Comment
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The breakfast so nice I made it twice. This time I amped it up with a diced and sautéed serrano pepper.
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some turkey, hasbrowns and queso fresco under those sunny side up eggs. 
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