Egg white scramble with red and green bell peppers, red onion, pickled banana ring peppers, tamed jalapeño peppers and cotija cheese on a HEB butter tortilla.
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First test flight on the new Cuisinart griddle. It preformed as expected.
This makes a quick breakfast sandwich (easy peasy).
Grilled deli sliced honey ham.
Provolone cheese.
Toasted sourdough bread.
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Scrambled eggs, bacon and fresh fruit with a view!
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Avocado and cherry tomatoes, with pickled onions and habaneros, burrata, and cilantro, on H-E-B flour tortillas.
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Amazing Ribs Bacon, a couple previously baked potatoes, toast and eggs.
I pre-heated the griddle on low but the temp ran up a bit. Cooked the eggs and toast inside.
Bubbling grease action shot:
Ready to eat:
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Playing with the griddle this morning...
Shredded potatoes with green peppers, onions. Spiced with SPG.
Scrambled eggs spiced with SP. Fast easy fun cook...
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Using up some stuff that I don’t want to see go to waste: that ear of corn is from Tuesday, those cherry tomatoes are ripening at a rate that is outstripping my ability to eat them, and those beans aren’t getting any fresher. And that avocado is a TODAY RIGHT NOW avocado, if you know what I mean.
(Aside: this is the smallest tomato I’ve ever seen. It is slightly smaller than a raisin.)
Heat the corn and the beans, mix all that stuff up with the pickled onions and peppers. It has a cowboy caviar look to it, doesn’t it? The pickled onions take it a different direction, though.
And, that makes tacos. With queso fresco. This was very pleasing.
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As was described to me, a Mexican breakfast!
Soft boliled eggs (3) , which I love and didn't know they were Mexican, nopales (cactus to those in Little Roxk), sausage better known as chorizo, ground spiced beef and avacado, delicioso!!!Comment
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Avocado toast. Espresso.
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Avocado toast on Dave's Killer bread topped with a dippy egg and sprinkled with gochugaru flakes
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I haven’t posted in a while so here is some from the last few weeks:
Stuffed poblano pepper. This is a rerun that we like a lot. First thought I would do this monthly, it’s really every two to three months:
Here is two poached on toast with good ole Krakus ham. Also in our regular rotation:
When my wife makes enchiladas, she always freezes extra individually and they are easy to work into breakfast. I use a piece of toast for mop up:
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Breakfast this morning.
Hash browns, veggies which consisted of green peppers, white onions, chopped mushrooms and diced ham. The veggie mix was combined with the hash browns to finish. Eggs were cooked over hard with the yokes intact (our fav).
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