by Sue Lau | Palatable Pastime
The new year is here and you can start your day, as well as your new year, off with a good start. Part of that start is eating healthier, and making sure we start our days with a good breakfast. This recipe is written out for the full amount if you have a big family. Being the two of us here now, I usually make up either ranchera sauce or enchilada sauce (either is very good) and I can keep the extra in the refrigerator for a few days so this makes a quick breakfast in the mornings.
If you want, each kind of sauce also freezes well. I am well known for keeping a freezer stash. So for days when I don’t have time to cook, I can always pull something out and nuke it rather than resort to mundane fast food out.
And yet, while breakfast is a great way to start the day, it also makes for a very good dinner. I love having breakfast at night! With something like this, I might cook up a quick spinach enchilada for the side or serve this with a small western salad topped with crisp tortilla strips and guacamole.
Occasionally I will serve rice and beans, but I do like variety so while those are standards for accompanying this kind of food, I will switch out things with other interesting sides. While restaurants will serve minimized menus with many of the same offerings, they do this to keep inventory low and to streamline operations to keep profits high. We don’t necessarily need to do that at home.
Oh and did you know this is Sunday Supper month? The Sunday Supper movement is celebrating all month long, including tons of IG photos of the tastemakers each and every day. There is going to be a LIVE twitter chat from Florida on the 17th sponsored by Florida Strawberry Growers Association, who will be having a contest on IG for posting strawberry photos with prizes awarded at random (so don’t think you have to be a pro to participate!) Also going on is a “Creative Poutine” contest sponsored by the Idaho Potato Commission with cash prizes and tickets to the 2016 Food & Wine Conference. (details below)
Also, January 10th is National Sunday Supper Day! And the Sunday Supper tastemakers invite you to Take the Pledge to gather with your family around the table for Sunday Dinner at least once per month. If you need cooking ideas, check out the new recipes each week and be sure to join in the Twitter chats on Sundays for fun and foodtalk. It’s a great chance to meet with the bloggers and ask questions or talk about what you like to cook. It’s every Sunday at 7pm EST. Just search the hashtag #SundaySupper and include it in your posts to follow the conversation and be part of it as well. I hope to see you there!
You might also like:
- 1 dozen eggs (pasteured organic)
- 3/4 stick unsalted butter
- 12 fresh soft corn tortillas
- 3 cups ranchera sauce or chili enchilada sauce (recipe follows)
- 1-1/2 cups shredded smoked cheddar cheese
- salt and black pepper
- cilantro leaves (optional)
- hot sauce (optional - I used Cholula sauce in the photo; El Yucateo Habanero sauce is good if you like something hotter)
Chili Enchilada Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 5 teaspoons ground New Mexico chile powder
- 1/2-1 teaspoon ground chiltepin powder (optional; for heat or use cayenne pepper)
- 1 1/2 teaspoons cumin
- 2 teaspoons garlic powder
- 6 ounces tomato paste
- 3 cups broth (any type or water)
- Salt and pepper
- Prepare sauce of your choice and set aside.
- We will be making one order of huevos at a time. I often just make one or two and keep the rest of the sauce stored in the fridge or frozen.
- Per order, heat nonstick skillet to medium hot and melt one tablespoon butter in it.
- Place the two corn tortillas in there as side by side as you can get them, turning them over to coat both sides with butter.
- Let the tortillas start to sizzle and get soft, then ladle in about half cup of the sauce, in and around, don't need to spread it.
- Crack two eggs into the skillet on top of the sauced tortillas.
- Turn heat to low and cover with a lid; cook for 5 minutes.
- Sprinkle tops of eggs with cheese, give the pan a little shake to see how much they jiggle. They should only jiggle slightly for a firm white and soft yolk. Cook time varies 5-7 minutes. As yolk cooks, it will seem stiff if the pan is tilted, so if you like hard yolk, cook until then (7 minutes). Your time might vary if your heat is higher or lower than I expect. Peek early as to not overcook.
- Slide eggs out of pan onto a plate, and garnish with cilantro and hot sauce. You can serve beans with this but I don't. Sometimes I serve with cooked Mexican chorizo or bacon, but mostly just eggs.
This week for Sunday Supper we are kicking of Sunday Supper month with a collection of our favorite recipes from the Sunday Supper Tastemakers.
Be sure to pin all your favorites to save for later.
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
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