Things are still pretty chaotic around here. We didn't meet our end of September deadline for the house, but got it extended for a couple more months. And as if things weren't in high gear before, they are definitely going ten times faster now. In the last week we've completed plumbing and electrical, had the insulation guys over, dry wall dudes are here, and half of our HUGE driveway is in the process of getting paved.
On top of that, Moira's canine teeth are about to pop. So after a couple months of periodic swollen gums, she's hit more of a constant ache, but she's taking it really well, all things considered. And we're headed to San Francisco this weekend for a family wedding. So, things here have been busy busy busy. To say the least. That still means super easy dinners most of the time.
We LOVE breakfast for dinner as a quick meal, but sometimes, eggs, toast, and bacon routine gets a little old. Especially when some of your family actually eats it for breakfast too. So far we've had a couple different pancake recipes (both of which need some tweaking before I share), baked eggs, and this scramble. Now, I am a runny yolk kind of person. Not runny whites, so don't confuse the two. And Adam is a scrambled egg man all the way. Although, periodically I'll eat scrambled and he'll eat a fried egg with no runny yolk. Well, this is definitely a time when I will stand up and say that scramble eggs are fabulous here. Although, you could do poached or fried eggs with this instead if you prefer. I like that the scrambled eggs make this ideal for wrapping in a tortilla for a breakfast burrito. Nothing like food-to-go. Or you could serve it up as is. Your call. Whatever you do, just enjoy it!
South of the Border Eggs and Potatoes
1 lb yukon gold potatoes, quartered and sliced 1/4" thick
1 poblano pepper, left whole
1 Tbsp olive oil
Salt and pepper
1 chipotle pepper, finely minced (If you are nervous about it being too spicy, you could use 1/2 of a chipotle pepper)
2 Tbsp butter
8 eggs, beaten (If scrambling. If not scrambling, use how many eggs you need per person and prepare them how you choose*)
1 cup sharp cheddar cheese, shredded
2 Tbsp cilantro, chopped
Green onions, sliced
Sour cream
Salsa
Avocado
Extra shredded cheese
Flour or corn tortillas
Preheat oven to 475˚ F. In a large bowl, toss potatoes and poblano pepper with olive oil, salt, pepper, and chipotle pepper. Lay out on a large baking sheet. Place in preheated oven and bake for 25 minutes, flipping potatoes and poblano pepper over after 15 minutes. Remove from oven and let cool. Once poblano pepper is cool enough to touch, remove stem, skin, and seeds. Chop poblano pepper**. In a large skillet, melt butter over medium heat. Add eggs, mixing with a rubber spatula every couple minutes so that all the eggs cook through. The eggs should be done after about 5 minutes, but if you still see some runny spots, continue to cook. Add in potatoes and poblano pepper. Stir to incorporate. Cook for a couple minutes more. Turn off heat and stir in cheddar cheese and cilantro. Serve with green onions, sour cream, salsa, avocado, additional shredded cheese, and tortillas if you like.
*If you choose to NOT scramble the eggs, prepare eggs how you choose. In a large skillet over medium heat, place potatoes and poblano pepper and cook for a couple minutes until heated through. Turn off heat and add in cheese and cilantro. Serve with prepared eggs and green onions, sour cream, salsa, avocado, additional shredded cheese, and tortillas if you like.
**The poblano pepper and potatoes can be stored until use if you choose to prepare this ahead of time.
Source: Adapted from Sunset Magazine.
On top of that, Moira's canine teeth are about to pop. So after a couple months of periodic swollen gums, she's hit more of a constant ache, but she's taking it really well, all things considered. And we're headed to San Francisco this weekend for a family wedding. So, things here have been busy busy busy. To say the least. That still means super easy dinners most of the time.
We LOVE breakfast for dinner as a quick meal, but sometimes, eggs, toast, and bacon routine gets a little old. Especially when some of your family actually eats it for breakfast too. So far we've had a couple different pancake recipes (both of which need some tweaking before I share), baked eggs, and this scramble. Now, I am a runny yolk kind of person. Not runny whites, so don't confuse the two. And Adam is a scrambled egg man all the way. Although, periodically I'll eat scrambled and he'll eat a fried egg with no runny yolk. Well, this is definitely a time when I will stand up and say that scramble eggs are fabulous here. Although, you could do poached or fried eggs with this instead if you prefer. I like that the scrambled eggs make this ideal for wrapping in a tortilla for a breakfast burrito. Nothing like food-to-go. Or you could serve it up as is. Your call. Whatever you do, just enjoy it!
South of the Border Eggs and Potatoes
1 lb yukon gold potatoes, quartered and sliced 1/4" thick
1 poblano pepper, left whole
1 Tbsp olive oil
Salt and pepper
1 chipotle pepper, finely minced (If you are nervous about it being too spicy, you could use 1/2 of a chipotle pepper)
2 Tbsp butter
8 eggs, beaten (If scrambling. If not scrambling, use how many eggs you need per person and prepare them how you choose*)
1 cup sharp cheddar cheese, shredded
2 Tbsp cilantro, chopped
Green onions, sliced
Sour cream
Salsa
Avocado
Extra shredded cheese
Flour or corn tortillas
Preheat oven to 475˚ F. In a large bowl, toss potatoes and poblano pepper with olive oil, salt, pepper, and chipotle pepper. Lay out on a large baking sheet. Place in preheated oven and bake for 25 minutes, flipping potatoes and poblano pepper over after 15 minutes. Remove from oven and let cool. Once poblano pepper is cool enough to touch, remove stem, skin, and seeds. Chop poblano pepper**. In a large skillet, melt butter over medium heat. Add eggs, mixing with a rubber spatula every couple minutes so that all the eggs cook through. The eggs should be done after about 5 minutes, but if you still see some runny spots, continue to cook. Add in potatoes and poblano pepper. Stir to incorporate. Cook for a couple minutes more. Turn off heat and stir in cheddar cheese and cilantro. Serve with green onions, sour cream, salsa, avocado, additional shredded cheese, and tortillas if you like.
*If you choose to NOT scramble the eggs, prepare eggs how you choose. In a large skillet over medium heat, place potatoes and poblano pepper and cook for a couple minutes until heated through. Turn off heat and add in cheese and cilantro. Serve with prepared eggs and green onions, sour cream, salsa, avocado, additional shredded cheese, and tortillas if you like.
**The poblano pepper and potatoes can be stored until use if you choose to prepare this ahead of time.
Source: Adapted from Sunset Magazine.
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