I’ve been busy with a few freelance assignments and other projects, and have been away from blogging and cooking, just a bit. I tried stepping into the kitchen this weekend, but I was a bit out of cooking shaped. Back in the day, I could knock out the trifecta of Bolognese sauce, black beans, and quinoa salad in a matter of hours. Today, I was out of the running shortly after getting the beans simmering. I cooked the quinoa, but the chopping of the vegetables and the roasting of the potato will have to wait.
And it’s not just the cooking that’s starting to break down around the Stay at Stove Dad household, it’s the shopping and stocking of necessary ingredients. This morning, we were out of butter, a catastrophe in my mind akin to taking off on a trans-Atlantic flight with half a tank of fuel.
I didn’t crash, though, when it came time to make breakfast. I knew I had some eggs and a tiny bit of chorizo, so I chopped and crisped the sausage and mixed it into scrambled eggs. I topped it with salsa and placed it on a corn tortilla. Voila, a breakfast burrito. I swear it was as good as any I might have had out at brunch, if going out to brunch was part of my life right now.
Soccer, birthday parties, swimming lessons, seeing family and friends, and working, working, working—that’s what’s taken over my life. It’s a regular horn of plenty. I like this rich life, but it makes it hard to eat well. It takes a lot of planning, work and a bit of luck to pull it all together. Thank goodness I had that chorizo lingering around. If you live a busy life, keep at it—keep shopping, stocking your larder, reading cookbooks, and if you have to, improvise your breakfast. It will all work out.
Scrambled-Life Breakfast Burrito
- About a quarter link of chorizo
- 4 eggs
- A couple of slices of cheddar cheese
- 4 corn tortillas
Chop the chorizo into small pieces, and sauté in a little oil in a frying pan until crisp.
Drain the sausage on a paper towel, as if you are making bacon.
Scramble two eggs, mixing the sausage in as you go.
Top with cheddar cheese and cover with a bowl, to let the cheese melt*
Warm two corn tortillas in a pan.
Spread the egg mixture over the tortillas.
Fold the tortillas with the eggs to eat.
*I melt the cheese over the eggs using the heat that’s left from the cooking of them. I simply drape the slices atop the hot eggs and cover right away with a bowl. I help this process along, by then putting the plate in a warm oven, while I prepare the rest of the breakfast for the rest of my family, which usually takes about another ten minutes or so. You might not have this luxury, and should adjust how you melt your cheese accordingly.