Painting isn't my first choice, but I haven't figured out how to animate our paintbrushes a la The Sorcerer's Apprentice yet, so I'll just have to do it myself.
Besides, the kitchen will look a lot better when this area looks a little less...industrial.
But first, sustenance. The larder looked pretty grim this morning, but with four ingredients, we pulled off a respectable breakfast. Corn tortillas, salsa, eggs, and cheese. Breakfast of champions.
Open-faced Breakfast Tortilla
2 corn tortillas
1/4-1/2 cup of your favorite salsa
1 tbsp butter
1/4 cup of shredded cheese (we used cheddar, but parmigiano, Monterrey Jack, Colby, etc. would be good)
1. Preheat oven to 350. Line a sheet pan with parchment paper. Lay the tortillas side-by-side on the parchment. Cover each with half of the salsa, smoothing it out not quite to the edges.
2. Heat a small nonstick skillet over medium-low heat. Melt butter and swirl to coat pan. Crack eggs into skillet and cook to your specifications--scrambled, over-easy, etc. However you cook them, slightly undercook them since they'll go a little longer in the oven. Slide the eggs (or portion them out, if scrambled) onto the tortillas.
3. Divide the cheese evenly over each tortilla, and bake for 5-8 minutes, until cheese is melted and the tortilla edges are a little crispy.