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Basted Eggs on Corn Tortillas with Avocado

Eggs on Tortilla

There are some things in life that on the surface appear involved, but actually make life easier. Take dresses for example. There’s something about wearing dresses that people perceive as putting in effort. I view it as taking one thing out of the closet and being dressed from head to toe. There’s no need to coordinate a top with a bottom or to find the right socks to go with the right shoes.  I realize that this is something most of us do every morning with absolutely zero hesitation but for some me, that’s far too many decisions to make whether at 5:30 AM or a more reasonable 10:30 AM. I want to put one thing on, look put-together, and get on with my day. These days it’s not unlike how I view food and meal prep. Essentially, I want something that looks and tastes like I’m not a lazy turd without any of the effort. Especially when it comes to something as important as what I put in my body.

Eggs on Tortilla

In the past, I could spend hours in the kitchen, mucking about, creating, tasting, re-creating. The elaborate was not out of the ordinary. Don’t get me wrong, most of the time this was a pleasure. My life has changed drastically over the last few years. In the midst of the loss of a love, a father, my grandmothers, my health, my dog, and in some ways an entire extended family, I had to learn to let go. As a result, I’ve also learned to make my life simpler. I had to let go of making absolutely everything from scratch, keeping a spotless house and relax self-imposed standards that no longer served me. I still have a long road ahead when it comes to taking it easy (I am occasionally reminded that my version of taking it easy is some else’s go-go-go). So it makes sense to start with breakfast. Just like a dress, eggs on tortilla with avocado looks like more effort than is required. 

Eggs on Tortilla

Basted egg on a tortilla with avocado. Eggs make my brain turn on. Forget the egg whites. The light switch for the brain is in the yolk. Then there’s the soothing richness of an oozing creamy yolk. It smears itself of a crispy shell of mild sweet corn and lends itself well with the buttery avocado. This breakfast almost makes itself in about 3 minutes and offers me the sustenance I need to get me through until lunch. That’s my kind of result. I’ve also served this to breakfast guests, and it can also be bulked up for a brunch feast with tomatoes, salsa and refried black beans with feta. 

Basted Eggs on Tortilla with Avocado
Serves 1
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Total Time
3 min
Total Time
3 min
Ingredients
  1. 1 egg
  2. 1 white corn tortilla
  3. 1/2 avocado
  4. Optional Toppings: Feta, Parmesan, Cheddar or your favourite cheese, hot sauce, refried beans, salsa, sour cream and or cilantro.
Instructions
  1. Place a fresh tortilla in a small 6-8 inch frying pan over medium heat. Crack an egg on top of the tortilla. When the pan is hot add approximately 1 Tbsp of water to the edge of the pan. Cover the pan immediately with a tight fitting lid (preferably one that does not have a breathe vent). Allow the egg to baste. A white layer will cover the yolk. Cook to desired doneness. Basted soft will take approx one minute. Meanwhile, cut and slice your avocado. Slide the tortilla onto a plate and serve with avocado, cheese, hot sauce and/or salsa.
Notes
  1. I keep my tortillas in the freezer. If you are starting with a frozen tortilla, cook one side of the tortilla first. Once it has warmed through, flip the tortilla and then crack the egg on top. This will take anywhere between 30 seconds to a minute. Continue as per directions.
The Restless Palate http://restlesspalate.com/
Eggs on Tortilla

I’m going to continue with this line of thinking for the time being as I am certain I am not alone in feeling that, at times, easier is better. Here are a few of my favorite quick and easy recipes from the past.

10-minute Coconut Spinach Soup

Coconut Spinach Soup

3 Ingredient Savory Pancakes

3 Ingredient Savory Pancakes

Maple Adobo Glazed Salmon

Maple Adobo Salmon

Brie and Walnut Baked Portobello Mushrooms

Baked Brie and Walnut Portobello Mushrooms

Pan Fried Scallops with Golden Almonds and Creamy Cauliflower 

Scallops with Browned Almonds and Cauliflower Mash

 

 

By on January 12, 2016 in Blog, Breakfast, Brunch, Eggs, Gluten Free, Low Carb, Main Ingredient, Recipes, Vegetarian 0

Pear and Blue Cheese Tartine with Black Truffle Oil

Pear and Blue Cheese Tartine with Black Truffle Oil   

Calling all blue cheese lovers!

I feel bad even calling this a recipe, but every once in a while you come across something so simple yet delicious that it would be selfish not to share it with all of you. Like truffle oil and Parmesan cheese on French fries, some flavor combinations should not be ignored. 5 ingredients…and completely addictive. 

Pear and Blue Cheese Tartine

I believe this tartine could be enjoyed for breakfast, lunch or even make a light dinner. You may even entertain the idea by serving it in bite size pieces as an elegant appetizer at your next holiday party. It could also be a jumping off point to a quiche or a salad (I’ll elaborate on some of these ideas a little further down).

Let’s get real, tartine is just a fancy way of saying a toasted open-faced sandwich. This is similar to how we use the term crostini to simply say small pieces of toasted bread with toppings. Like the word hors d’oeuvre to really say appetizer (small bites of food that you’re not typically supposed to fill up on before dinner but inevitably do). All 3 of these words lean on the pretentious side, yet we can all agree that tartine sounds so much more appetizing.

Pear and Blue Cheese Tartine

This particular ‘recipe’, a term I use lightly, stemmed from a recipe for truffled goat cheese and pear (which is also a brilliant idea, btw). You start with slices of ripe but slightly crisp pear, a drizzle of honey, black truffle oil (or white truffle oil works too, but I prefer the earthiness of black truffle oil for this particular recipe), and a smattering of crumbled blue cheese topped on freshly toasted bread. Obviously, there’s a lot of room for your own creativity. If you’re not a big fan of a strong blue cheese, a cambozola or gorgonzola could easily serve as a substitution. Both are milder (and creamier) but provide enough earthiness and tad of sharpness to compliment the sweetness of the pear and honey. If you choose to go with a creamier variety, you’ll want to put a thin slice of cheese on first, then layer with pears, honey and then oil. I like to bake mine slightly to melt the cheese before drizzling with honey and oil. 

Pear and Blue Cheese Tartine with Black Truffle Oil
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Ingredients
  1. 4 slices of your favourite bread
  2. 1 ripe pear
  3. blue cheese of choice
  4. honey to drizzle
  5. black truffle oil to drizzle
Instructions
  1. Preheat oven to 375 F if you are choosing to heat and soften the cheese slightly. This is optional. Toast the bread using a toaster or do it in the oven. Place a layer of sliced pear on each slice of toasted bread. Add chucks of crumbled blue cheese on top of the pear slices. Place the slices on a cookie sheet and bake until cheese is starting to soften, about 3-5 minutes. Remove the tartines from the oven and drizzle with honey and black truffle oil.
  2. In a snap you could skip the whole oven process but I do find that the flavors seem merried better when slightly heated through.
Notes
  1. If you are using creamier styles of milder blue cheese, you may want to put the cheese onto the bread first, melt it in the oven slightly, then proceed to adding the pear slices. Return the cookie sheet to the oven and heat for another 2 minutes. Remove the tartines from the oven and drizzle with the remaining ingredients.
The Restless Palate http://restlesspalate.com/
Pear and Blue Cheese Tartine

Before I leave you, I’d like to address the cost of truffle oil, since it’s worth a mention. Great quality truffle oils are quite expensive. Don’t let that deter you from this recipe or versions of it. There are different grades of truffle oil and the cliché ‘ you get what you pay for’ is true here too. However, finding a  mid-grade oil is an affordable option and does the trick nicely. I buy a 50ml bottle from a couple different olive oil specialty shops for about $7. That’s expensive considering you are only getting 50ml, but a little goes a long way. I’ve been using the same bottle for just over a year and I still have a 1/3 of a bottle left. I can’t suggest strongly enough that A LITTLE GOES A LONG WAY. Start with just a thin drizzle and add more if need be. Truffle oil carries a strong flavor that can easily overpower even the flavor of blue cheese. Yes…even blue cheese. I’d like to mention that I’ve found if you add it at the very end, it preserves the flavor. It seems that the flavor diminishes during the cooking process, forcing me to use even more to attain the same intensity.

Pear and Blue Cheese Tartine

Please experiment if you enjoy this flavor combination as much as I do. It pairs well will spicy salad greens such as Arugula, or with something saltier such as chopped beet greens. You could do something hardier such as cooked barley tossed in a honey mustard vinaigrette and even get a little fussy by adding in fresh tarragon. The next recipe would make for a unique brunch idea. A frittata with baby potatoes and blue cheese would be lovely. A thin layer of sliced pears on top, finished in the oven for 15 minutes, skip the honey and simply drizzle with a black truffle oil.

By on November 30, 2015 in Appetizer, Blog, Brunch, Cheese, Lunch, Main Ingredient, Pear, Recipes, Vegetarian 1

Curried Hash with Poached Eggs and Herbed Olive Oil

Curried Rutabaga Hash

There are lazy mornings. Sleepy mornings. Mornings that beg for runny yolks and starchy taters (or Rutabaga in this case) fried up with onions. This is most true on cold and grey mornings. 

This is especially true in the late fall as temperatures drop. The dulled colors of dying grass covered in a light film of frost. The light is muted and grey. The air even smells different brought on by the decaying leaves on the ground. Even the crispness of the air is dulled by the fact that the atmosphere hovers just above and below freezing varying by any given hour. The trees are stark, managing a majestic presence and vulnerability at the same time. 

Curried Hash with Herbed Oil

These are the mornings that cause you to put on extra cozy socks and a sweater before wrapping your hands around that perfect cup of coffee while the smell of onions and root veggies waft through the house. These are the mornings that command a hot breakfast that won’t leave you craving anything for many hours to come. Continue Reading →

By on November 20, 2014 in Blog, Breakfast, Brunch, Dairy Free, Gluten Free, Main Ingredient, Recipes, Rutabaga, Vegetarian 3

Slow Cooker Apple Pie Steel Cut Oats

Photography by Kamila Gornia

I am happy to welcome Kammie today. She is a such a multifaceted person that I’m not sure where to start. Between working on 2 degrees, her day job at Social Media Marketing agency as a project manager and strategist and being a freelance photographer, I’m not sure where she finds to time to run a website and share her wonderful recipes and her journey with all of us. But I’m happy she does!

Hey there Beyond The Peel readers! My name is Kammie and I am the blogger behind Sensual Appeal, where I share everything that is delicious, mindful, and happy!

Raise your hand if you love Autumn! *raises hand*

Ahh… yes. I love Autumn. It’s, without a doubt, my favorite season. I love the weather – the temperatures are perfect, it’s not too cold and not too warm. The leaves are turning beautiful tones of yellow and red and falling on the ground. It’s also the season for all Fall flavors which includes APPLES.

Continue Reading →

By on November 19, 2013 in Blog, Breakfast, Brunch, Dairy Free, Gluten Free, Main Ingredient, Oats, Recipes, Vegan, Vegetarian 0

Sour Cherry Yogurt Scones with Cardamom Honey Butter

Sour Cherry Yogurt Scones 1

Some mornings just call out for decadence. Slow mornings. Morning that include coffee made from fresh roasted beans paired with freshly baked something or other. The sun streaming in between the curtains, creating a painting of it’s own across the table’s surface. The kind you can rest your hand in and feel it’s warmth as you slowly sip your morning brew. Slow mornings that include BUTTER. As they should.

These aren’t the regular buttery scones you might be used too. Too finicky for me. Also too finicky for slow lazy mornings. As luck would have it, they just happen to be a healthier take on the classic.

Continue Reading →

By on September 6, 2013 in Blog, Bread, Breakfast, Brunch, Cherries, Main Ingredient, Recipes, Vegetarian 5

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