
Mexican Breakfast
It’s Dad Week and this Mexican breakfast is one of Ben’s specialties, but I made the one I’m sharing with you today. The stomach flu that has been harassing Toronto swept through our house last week and on this morning it was Ben’s turn. He was calling out instructions from under the blanket he and Esme were huddled under on the couch. So, he was involved but more in a consulting capacity.
We’ve been having this breakfast once a week for the past couple of months – it’s quick, filling and super yummy. I love that the tortilla is right in the dish so you don’t feel like you need to serve toast or any other kind of starch alongside it. Both Esme and Julian love it – even with all of their new suspicions of bits and sauces. You could doll this up with cilantro and a dollop of sour cream or a side of wilted spinach if you were serving it as a weekend brunch. What you can’t do is make it pretty. It’s just not. But it’s so, so good.
Plate it up with a sprinkle of fresh cilantro if you’re feeling fancy but we mostly don’t. This only takes a few minutes longer than scrambled eggs to make and is much more satisfying.
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2 Comments
Laura
March 01, 08:16THAT is a great breakfast recipe!
Stacey
March 03, 23:22Sounds and looks great. I always have trouble finding corn tortillas though – any suggestions on where to purchase them? Thanks so much.