I never make time for breakfast.
Breakfast.
The one between brunch & last night's dinner. It lasts until 10:30. I mean, I eat breakfast (a little parfait here, a little granola there, waffles in the toaster, breakfast tacos in my mouth...). But I don't have a real one often enough.
Breakfast.
The one between brunch & last night's dinner. It lasts until 10:30. I mean, I eat breakfast (a little parfait here, a little granola there, waffles in the toaster, breakfast tacos in my mouth...). But I don't have a real one often enough.
It's not that I don't have time. I have a shitload of time. Are you kidding? Machines and gadgets do almost everything for me, so I don't have to do any real work; it's ideal. *
And the stuff that the machines refuse to help with, I just have my servants do.** Like driving me around & typing this blog entry (asshole). I saw that. You're fired. Turn in your tuxedo and get the hell out of here.
But despite my abundance of convenience based spare time, I rarely have a proper sit-down breakfast.
When I do, it's exciting. And this was a good one. And filling. A take on eggs benedict, at least in the sense of stacking starch/meat/white sauce/poached egg. Represented here as tostada, breakfast hash, poblano cream, poached egg. A way-the-fuck out there re-imagining of eggs benedict, I guess.
I licked the plate, smashed it on the ground in approval, had the staff pick up after me, tuck me into bed & then a solid 7 hour nap before polo in the evening. On youtube.
I licked the plate, smashed it on the ground in approval, had the staff pick up after me, tuck me into bed & then a solid 7 hour nap before polo in the evening. On youtube.
Note: I made this with a grilled corn relish in between the egg and hash. It was tasty, sweet from the corn & colorful. Also completely superfluous. I made it for something else and needed to get rid of it. It's an ear of grilled corn, a couple tbsp picante sauce and about a tbsp of cotija cheese.
Tex Benedict
(1)
for the tostada:
2 tostadas from fiesta (which you have to re-heat in the oven) or 2 fried tortillas (fry a tortilla in 1/2 inch of oil until crispy, drain on paper towel, repeat)
the hash:
1/4 lb breakfast sausage, crumbled
1 small potato
1 piece of bacon, cut into small pieces
about 1/8 of an onion. You heard me right, 1/8.
Tbsp bacon grease that you should be keeping in your fridge
spices: chili powder, cumin, mexican oregano
poblano cream (adapted from Steven Pyles Ancho Cream:
grilled or roasted poblano
couple tbsp milk
1/3 - 1/2 cup mexican sour cream or regular sour cream.
In a skillet, cook the all of the hash ingredients on medium-ish until brown and cooked through. 15 minutes or so. Try not to flip it so much, so it'll get a nice crust. Also, bacon cooks s,lower, so nuking the pieces for 30 seconds, to give it a head start, is a good idea.
Blend the milk & poblano in a food processor*** until smooth. It takes a couple of minutes.
Press poblano-milk mixture through a fine strainer or sieve into the cream.
Fold the milk & poblano mixture into the cream. The cream is runny & you want it to kinda stay that way-- mix it together gently, so you don't add more air to the mixture.
When this is done and you have warmed tostadas, poach your egg.
Layer thusly: tostada, hash, poblano cream, tostada, hash, poblano cream, poached egg. Garnish as if it was your last day on earth. Go to town.
*They even keep me entertained 100% of the time I'm awake. Me bored -- the stimulus my mind gets when I'm bored as shit -- would have been the most exciting day in someone's life in the 1700's. I do not envy you, forefather.
**that's right: servants. It's like downton fuckin' abbey in my apartment.
***I have one of these, which changed my life.
