breakfast before bed

Breakfast is probably my favorite meal of the day–I adore the quiet ritual of it. Maybe because I’ve fasted all night or maybe because I’m ravenous after my morning power walk, I find that chow to be deeply gratifying. And I’m a total creature of habit. I eat the same thing almost every day: a half grapefruit, a plain egg white omelet and whole grain toast. With jam. Have to have my New Orleans coffee with chicory or I’ll be grumpy. It’s been the same for years and I see no reason to change–this meal covers all bases, leaving me fully sated until late afternoon. On some chilly days I want to end on the same comforting note, so why not breakfast for dinner? Only, let’s kick it up a notch. Simply scrambled eggs get wow from sautéed garlic, scallions, tomatoes and smoky chipotle. They’re piled high on grilled slices of sourdough and garnished with a dollop of sour cream and cilantro. A soothing way to end your day…almost the same way it started.

Smoky Scrambled Eggs on Sourdough Toast

Another great and effortless recipe from Plenty. Can you tell I’m hooked? Chipotle, dried jalapeño, is the star of this dish, lending a wonderfully smokiness to the eggs. Begin by hydrating the chipotle: place the chiles in a small bowl and cover with boiling water. Let soak for 15 minutes until soft. Cut off stem ends, remove seeds and chop.

In a skillet, heat olive oil over medium heat. Sauté the sliced garlic and scallions until tender, about 2 minutes. Add the chopped tomatoes and chipotle. Cook, stirring for 2 minutes more.

In a small bowl, whisk the eggs with a pinch of kosher salt and freshly ground black pepper until beaten. Pour into the pan and stir to scramble as they cook.

Use a country loaf of sourdough bread–one with a nice crust and tender crumb. Cut into thick slices. Heat a grill pan lightly coated with olive oil until almost smoking. Grill the slices of bread until they’re toasted on both sides. Butter them while they’re hot.

Mound the scrambled eggs on top of the buttered bread. Top each with a large dollop of sour cream, sprinkle with roughly chopped cilantro leaves and a pinch of Maldon sea salt. This meal is perfectly matched with a mixed green salad and a glass of Prosecco. Nighty night.

 

 

Adapted from Plenty by Yotam Ottolenghi

Serves 2:

2 dried chipotle chiles
2 garlic cloves, thinly sliced
2 scallions, chopped
2 plum tomatoes, chopped
1 tablespoon olive oil
4 extra large eggs

kosher salt and freshly ground black pepper

2 thick slices country sourdough bread
olive oil
unsalted butter

garnishes:
sour cream
chopped cilantro leaves
Maldon sea salt

print