DISCOVERY: Chipotle Breakfast!

'Borrowed' from the web.

I eat breakfast every morning. Every single morning. I don't think I've missed a single breakfast in three years, with the possible exception of a few weekend days -- on which I sub-in brunch.

I'm hardcore about breakfast because a) it's healthy and I keep myself full through most of the morning and b) I get to cook something every day before doing anything else. The key to making breakfast happen every day is habit, which means I tend to go on "kicks" -- long stretches in which I make variations on a particular breakfast recipe.

I've been on an eggs kick, adding onion, peppers, Canadian bacon, capers, and sun-dried tomatoes in some combination and often spicing with dried dill weed and garlic. I generally do an omelet, with the occasional scramble or frittata, and I frequently use one egg and two eggs-worth of store bought egg whites (fewer calories, more protein).

Well, last night I was watching a "Dexter" rerun, and among the fantastically sinister "getting-ready-for-the-day" opening credits scenes is one in which bright red hot sauce is violently splashed across an egg. Color me inspired.

This morning, I did the same thing with my morning omelet. I picked up a bottle of Chipotle Tabasco hot sauce (which I'd purchased without a clear sense of what I'd use it on) and drizzled my eggs with the sweet, smokey, burning flavor of chipotle peppers. Turns out, I'm hooked.

Simple onion, garlic, dill, and Parmesan omelet DRENCHED in chipotle hot sauce.

To make my morning omelet, you'll need (at a minimum):

• 1 egg
• 1/2 c. egg whites
• 3 T. diced onion (about 1/2 of a small one)
• 1 t. minced garlic
• 2 slices (or one serving) of Canadian-style bacon (the leanest of breakfast meats; unavailable in Canada) cut into cm squares
• 1/2 t. dried dill weed
• Little bit of butter, salt and pepper

TO make, smear a little butter (enough to coat) on the interior of a nonstick skillet. Set over medium/medium-low heat. Once hot, throw in onion and garlic and cook til fragrant, about 2 minutes. Beat the egg and egg whites together until slightly foamy; add dill and season with salt and pepper. Add meat to the pan (and any extras, such as sun-dried tomatoes, capers, other veggies) and cook until you're happy, then add egg mixture.

For an omelet, don't disturb the pan until the edges set -- then you can swirl the uncooked egg around onto the pan. For scrambled eggs, start scraping and pushing using a (non-metal!) spatula pretty much right away. For a frittata, cook in an oven-safe skillet over medium-low, preheat the oven to 350 degrees and don't disturb eggs until nearly fully set. Finish a frittata in the oven until it starts to brown nicely.

In all cases, add Parmesan cheese before eggs are done (or for a frittata before they go in the oven) but after they're mostly set to avoid a mess.

I think I'll be on a hot sauce kick for a while.

Comments

[Suburban Sweetheart]

I hate eggs. Helpppp.

[Hungry Sam]

We need to work on this -- what about eggs? And prepared in what way? And can we disguise them well enough to help?