Friday, February 24, 2012

It's a beautiful day...

for painting.

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
2 eggs
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.

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