Wednesday, September 18, 2013

Cold Comfort Chilaquiles (also, Tacos)

Scramble eggs with left-over tortilla chips for a quick version of "chilaquiles".
Ghosts were chasing me down 22nd Street. Not actual ghosts, but ghosts in my head: a rattle of regrets, sad anniversaries and my many mental mementos mori.

Should I call Ghost Busters? A therapist?

No, instead I fixed myself a after-work scrambled egg taco between getting dropped off, racing home on my bike, and realizing that if I slowed down for a second I might let my ghosts catch up to me and overwhelm me.

But it just goes to show you, even if you are a little sad, you still have time to eat right.

But it probably wouldn't hurt to call a therapist.

Friday Night Breakfast Taco For Dinner:
  • 2 farm fresh pastured chicken eggs (my release manager at work sells dozens from the farm he and his wife live on, and vegetables during the summer).
  • Mushrooms, chopped.
  • A pat (let's call it two and half tablespoons) of cream cheese.
  • A heaping half cup of Quick-Pickle Cabbage*.
  • Sriracha to taste.
  • A couple dabs of mayonnaise.
  • Two corn tortillas, grilled.
In a dry hot non-stick pan, cook mushrooms until nicely browned.

Reduce the heat to the lowest and crack the eggs over. Wait for a minute, then stir in the cream cheese. Stir until the eggs come together and remove from heat.

Total cook time about 5 minutes, start to finish.

Top tortillas with dab of mayonnaise, cabbage and sriracha, then top with eggs. Garnish with cilantro if you have it.

* Quick-Pickle Cabbage:
Mix and let sit for at least a half hour at room temperature or a couple of hours refrigerated. Gets better through the week. Should last a couple weeks, but who has that kind of time anyway? Life is short, eat more cabbage.

I made a "chilaquiles" version of this for breakfast. Just add tortilla chips with the cream cheese and stir everything together.

Here's a picture (that moves!):


(If you have trouble sleeping while being haunted by your ghosts, Colin Hay feels your pain.)