Sunday, January 13, 2008

My favorite breakfast: Poor Girls Breakfast

I'm not sure how this dish was named Poor Girls Breakfast but it's what we call it. It's a stovetop version of my very favorite breakfast, chilaquilles, but this one is a variation of AdRi's childhood breakfast. In a household fed on homemade tortillas and a lot of beans, tortillas were the base for most meals. This breakfast is easy to make, but I've learned there's a specific technique for it when I've tried to make it. It's super simple but you can add or delete to it as you need. First, you thinly slice (1/2 inch wide strips x 2 or 3-inches long) a small stack of corn tortillas.
tortillas
You do the same with some cheddar cheese. If you want meat in your Poor Girls, you can saute a little chicken chorizo (we like the chicken chorizo from New Seasons), drain it, and set it aside on paper towels for a bit. Next, in the same saute pan, add the tortillas. Pressing them firmly with the back of your spatula, you don't want to toss them around, but cook them a little more like a mass, just until they start to crisp up. Add back the chorizo. In a bowl, whisk several eggs and pour them into your pan.
adding the eggs
Cook over medium heat, allowing the eggs to set up and bind the tortilla strips together. Add your cheddar cheese and cook until it melts. You may need to put a lid on to help melt the cheese and ensure the eggs are cooked through.
Serve with plenty of salsa and garnish with avocado if you have it. You can also add cilantro, green onions, tomato for your garnishes, but then you can't really call it Poor Girls Breakfast anymore, can you? Super delish, and my favorite weekend breakfast.
Poor Girls Breakfast

16 comments:

PAgent said...

I'm going to have to try that. Except I'm not a girl. I'll add some extra hot sauce to compensate.

I've been making a lot of chorizo+egg breakfast burritos since I discovered my local grocery store carries Johnsonville Chorizo in the freezer section. It's tasty, and most importantly, doesn't list salivary glands as the no. 1 ingredient.

Oregonian37 said...

Holy cow my eggs and hashbrowns just don't seem nearly so satisfying anymore! I've never actually cooked with chorizo before (intimidated by it) but this looks really simple. Thanks:)

Mark H said...

We LOVE ChiliQueles, and hadn't made them for a lonnnng time. We've used Rick Bayless version, and YOURS looks SO free and fun, and yes, versatile. As usual, thanks for yet another outstanding cooking adventure. I'm saving THIS recipe and putting it in the kitchen for next week's breakfast. Thanks for this AND for last night's adventure on the East Side. I'm thinking of re-typing the whole PG History handout and posting it. I learned a LOT from that, unaware that very recently, the 70's fight was huge. Good to see you there.

Matt in Overlook said...

Lelo,
I am going to say that’s a good meal for anyone. I've been making a similar variation for years: I sauté a bit of onion and jalapeño with my choice of meat. Also, this meal works in both times of feast or famine.
Have a great weekend!

Lewis said...

I'm with Matt....can boys make it too? (Well, especially boys that are about half girl already??). I love that Mexican breakfast dish....take advantage whenever I'm in Mexico. Thanks for reminding me...and for sharing. It's going to be on the table very soon.

Alan Bluehole said...

Boy-laquilles represent!

melissa lion said...

Nummy.

SassyFemme said...

That sounds yummy! I think I know what's on for our breakfast next weekend!

Christine said...

Migas (the Spanish name for these) have been on my to-do list for about a week, since making enchiladas suizas and winding up with some leftover corn tortillas. When I make them, I generally sauté some onions with the tortillas and whip up some green salsa to serve with them. Yum! Your pictures make me hungry!

Patti said...

Oh my that looks SO SO SO GOOD!

Karol said...

Yesterday I made breakfast burritos and now I'm jealous, I'm making migas next weekend. If you ever want to share some NM green chile, let me know.
KC

Vicki Jean said...

I'm a big fan of chilaquiles and migas, and that looks like a wonderful way for me to use up some eggs and tortillas. Yum! Have you tried Autentica's weekend brunch? They have a chilaquiles with eggs (or steak, I think) on the side -- it's to die for.

The Recovering Straight Girl said...

LeLo, you're such a domestic!

The Q said...

Oooh this sounds really good (minus the meat, since I don't eat any) and I'm going to add avocado, tomtoes and onions (and pretend I've won the lottery) ;-)

Zoe said...

I make something like this a few days a week for breakfast- but I only do the tortillas and eggs- cheese sometimes, onions sometimes- and the crispier the better- (tortillas tossed about to maximize crispness!)

yum. now I'm hungry!

The Recovering Straight Girl said...

I"m preparing this dish right now for HG. Following your very domestic recipe. I'll let you know how it turns out!