Starting a weekend, with a hearty burst of taste for breakfast or brunch isn’t at all a bad idea, given the well-known rewards of even a modest effort in the kitchen.
It can give the rest of the day a bit more buzz and energy – whether you’re bound for late-summer picnics, biking or hiking, or just playing around in the back yard.
So, a recipe for a beefy, spicy breakfast that’s a twist on the classic steak and eggs is worth considering. It really does not demand much time to make, and those who eat it are going to get a boost that will last the entire day.
Zesty breakfast tostadas
2teaspoons olive oil
21/2teaspoons chipotle pepper sauce
46-inch corn tortillas
8ounces skirt steak
Salt to taste
6eggs
1/2teaspoon salt
1tablespoon butter or margarine
1cup chunky salsa
1ripe avocado, peeled, pitted and diced
Fresh cilantro, chopped
Preheat oven to 350 degrees.
Combine olive oil and 1/2 teaspoon chipotle pepper sauce in small cup. Brush tortillas with mixture. Bake 15 minutes or until crisp.
Sprinkle both sides of skirt steak with salt, to taste. In large heavy skillet over medium-high heat, heat skillet until smoking. Add skirt steak. Cook 5 minutes each side for medium rare. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
Beat eggs, 1/2 teaspoon salt and remaining 2 teaspoons chipotle pepper sauce in medium bowl. Melt butter in 12-inch skillet over medium heat. Scramble eggs until desired doneness, stirring constantly.
To serve, top each tortilla with salsa, sliced steak, eggs and avocado. Sprinkle with cilantro.
Makes 4 servings.
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