I like to top my chilaquiles with a fried egg and bacon for a spicy breakfast.
vegetable oil, for frying
4 small corn tortillas, cut in 1.25″ strips
1/2 cup of salsa
fried egg, optional
bacon, cooked and chopped, optional
queso fresca for sprinkling, optional
Fill pan with vegetable oil 1″ high. Bring oil temperature up to 350F/ 175C. Fry corn tortillas, working in batches if necessary. Remove to paper towels.
Warm salsa. Add fried corn strips. Allow to slightly soften.
Top with fried egg and cheese (optional).
Great with refried beans and cilantro cream sauce.
This Potato and Chorizo Frittata is a combination of Italian techniques with Spanish ingredients. Potatoes and chorizo are always a winning combination. The topping of quick pickled shallots and parsley add a fresh finish. This is good for a lazy weekend breakfast or a light meal with a bit of salad.
The rice vinegar is optional, but it prevents the potatoes from overcooking. You want about one tablespoon of vinegar per quart of water.
Here is the video for this recipe.
1 large shallot, thinly sliced
1/2 cup red wine vinegar
sprig of thyme
1/2 Tbsp whole black peppercorns
4 small potatoes, peeled and cubed
splash of rice or white vinegar
250 g/ 8 oz chorizo, sliced
6 large eggs, beaten
freshly ground black pepper
2-3 Tbsp parsley, chopped
To quick pickle the shallots, combine shallot with red wine vinegar, thyme, black peppercorns, a couple of pinches of salt, and 1/2 cup boiling hot water. Set aside to cool. Drain after 20-30 minutes.
In the meantime, put potatoes in salted boiling water with a splash of rice vinegar. Boil until just cooked.
Over high heat add a generous splash of olive oil to a large ovenproof frying pan. Add potatoes and chorizo. Cook, stirring often, until chorizo has released its juices and potatoes are golden. Remove from pan, leaving oil.
Beat eggs with a pinch of salt and grind of black pepper. Add to pan. Then return potatoes and chorizo to pan, spreading out evenly. Cook without stirring until bottom is just turning golden brown, about 1-2 minutes.
Place pan under broiler until golden on tops of potatoes and at edges. Keep an eye on it as this will happen quickly.
Remove from pan. Top with parsley and shallot.
Mark Bittman has continued his healthy breakfast series with recipes for whole grain pancakes. Sprydle’s Derbyshire oatcakes are similar to the cardamon-scented oatmeal pancakes minus the fruit. Since there are usually a few Derbyshire oatcakes in the freezer for a quick weekday breakfast, why not make a delicious fruit compote to top them off with? (These would also work as crepes fillings or even with ice cream.)
12 ripe fresh figs
1/2 cup superfine sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 to 2 teaspoons orange flower water, to taste
Put the sugar and spices in a pan, add 2 1/4 cups water and bring to a boil. Lower heat and simmer for ten minutes. Add figs and orange flower water. Simmer for five minutes without boiling until slightly thickened. Remove from heat and let cool.
Caramelized Apples with Raisins, Pine Nuts, and Calvados
4 apples, cored, peeled, and sliced 1/4″ thick
2 tablespoons butter
2 tablespoons brown sugar
1/4 cup golden raisins
1/4 cup toasted pine nuts
4 tablespoons Calvados
Heat butter in a heavy skillet. Add apples and sprinkle with brown sugar. Toss to coat. Cook over high heat, stirring often until apples start to caramelize and are easily pierced with a knife, about 12 minutes (add water if necessary). Splash Calvados over pan and cook until evaporated. Stir in raisins, pine nuts, and 2 1/2 cups water. Simmer until you have a thick golden syrup.
Dried Fruit with Almonds
1 cup dried apricots
1 cup dried pitted prunes
1/2 cup dried cherries or cranberries
2 tablespoons vanilla sugar
1/4 cup blanched sliced almonds
Cover the dried fruit with warm water and set aside to plump, 20 to 30 minutes. Drain. In a saucepan mix 3/4 cup hot water with fruit and vanilla sugar. Cover and simmer for 25 minutes.
Let cool. Garnish with almonds.