when i was younger, i hated breakfast. as in, there was nothing i wanted to eat in the breakfast food category. not bagels, not cereal, not eggo waffles or even pancakes. i just flat out did not like breakfast. it was my least favorite meal of the day, to the point where i’d only eat in the morning if i was eating a meal that technically fit in a different category (like “dinner”). case in point: i’d happily eat a can of beefaroni (my fave – big shout out to chef boyardee!) for breakfast, but you’d be hard pressed to find me enjoying a bowl of cheerios before school.
now that i’m mature and an adult and all that jazz (yeah right), i’ve come to appreciate breakfast. actually, scratch that. i’m still not a huge fan of breakfast in general – but my love for brunch, that beloved middle meal where you can eat whatever you want, has taught me the beauty of early morning eating and all that comes with it. for starters, if you eat in the morning, you feel better all day long. it’s just a fact. you’re also less likely to overeat at lunch, and hence, less likely to overeat at dinner. you start the day off feeling groovy, and there’s really nothing bad about that.
but that all being said, it’s not like i wake up in the morning and crave eggs (except when i’m hungover. then i want eggs to the face, preferably smothered in hollandaise and served with a whopping side of homefries). i’ve come to really love bagels, and i appreciate a good stack of pancakes now and then. and i LOVE homefries. man, i have to got to put a homefries recipe on this blog. note to self. homefries, in my opinion, are god’s gift to starch-lovers. they’re a godsend when you’ve got the kind of hangover where you think you might barf into your bloody mary and your head feels like someone shoved a brick inside it – a brick that’s repeatedly hitting your skull, hard.
my favorite homefries can be found in a few places:
Beverly’s, Saratoga Springs, NY – my college town homefry joint. best homefries i’ve ever had, i think. a quick google search for the beverly’s website confirms that the resto CLOSED and is hunting for a new location. heart=broken. are you there, god? it’s me, sarah. i need you to find beverly’s a new lease in a new location. maybe they can relocate to NYC?
Jake’s, Northampton, MA – my hometown homefry joint. they make a dish called “deluxe homefries” that are regular homefries covered in CHEESE. i mean, what could be better? jake’s closed a few years back but reopened with a new lease on life thanks to a skidmore grad (!!!) and northampton native. they’ve since brought back the “late night” menu – opening from 11pm to 3am – which is a genius move. hello, stoners of western massachusetts. this one’s for you.
B&H Vegetarian, New York, NY – an east village standby where breakfast costs you less than $5 and you get some great convo with the israeli cook to boot. the homefries here are somewhat unnaturally orange (but you know they’re actually all natural – just spices!) and are mixed with parsley. they’re served at the counter with a bottomless cup of coffee and a big ice water and some greasy made-right-before-your-eyes eggs. want an omelette? you got it. want a milkshake? no problem. a smoothie? that too. this place is the opposite of pretentious, which is why i love it. i spent many a morning here during my first year in new york, hungover and filled with a thirst for city life that even my exhaustion couldn’t curb.
so, anyway, where were we? oh, eggs. the incredible edible eggs. i’m not a fan of yolks, but i do love the healthy protein that eggs provide – and i love a good “throw everything in the pan and scramble” meal, which is where this recipe came from. on a recent day off, i found myself scrounging around in my fridge for whatever i could find, and as it turned out, whatever i could find was the leftovers from the tacos i’d made a few nights before. so i figured, mexican eggs could be pretty good, right?
let’s get down to business.
2 to 3 eggs (your choice – how hungry are you?)
3 tbsp chopped red onions
1/4 cup chopped mushrooms
1/4 chopped tomato of your choice
1/4 cup shredded mexican cheese
1/2 of an avocado, chopped
sour cream and salsa, to taste (optional)
3 tbsp chopped cilantro
to make, saute the tomato, mushrooms and onion in a pan with a little bit of olive oil. season with salt and pepper and cook until the onion has softened, about 3 minutes. meanwhile, scramble your eggs in a small bowl and add a dash of milk. mix the cheese into the bowl as well.
pour the egg mixture into the pan and stir so that the tomato, mushrooms and onion are evenly distributed. turn the heat down to low. scrambled eggs, according to my grandfather and now my mother, are best cooked “low and slow.” don’t turn up the heat, and don’t rush it. just let them do their thing, stirring occasionally. you might want to add a bit more salt and pepper here, and you could also throw in a little hot sauce if that’s your sort of thing. as the eggs start to harden, throw in half of your cilantro and the avocado, then stir again. now, let them be.
your eggs are done when they’re no longer runny, and have a tiny bit of golden crust at the edges. remove your scramble from the pan and top with the rest of your cilantro. if you feel so inclined, add a dollop of sour cream and some salsa. i served mine with salad and some fresh pineapple (fusing flavors, i suppose), but these eggs would be DELISH with some tiny corn tortillas and some black beans.
now, go forth and make eggs. and eat homefries.