2 tablespoons salsa
1 tablespoon olive oil
1 small onion (about 1/3 cup), diced
1 jalapeño, seeded and minced
2 corn tortillas, cut or torn into 1/2-inch pieces
1/2 cup grated cheese (Cheddar or Monterrey Jack)
Salt and pepper, to taste
Any or all of the following for garnish: salsa, pico de gallo, cheese, sour cream, avocado, cilantro, scallions
Any or all of the following for serving: corn or flour tortillas, beans
In a small bowl, whisk together the eggs and salsa. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion and jalapeño and cook until onion is soft and translucent. Add tortillas and cook, stirring frequently, another minute or two until soft.
Reduce heat to low and add eggs. Scramble until eggs are almost set, then fold in cheese and remove from heat.
Garnish and serve immediately.
about 1 dozen pancakes
1 1/3 cups milk
1 cup rolled old fashioned oats
1 tablespoon vegetable oil
2/3 cup flour
4 teaspoons baking powder
1 tablespoon brown sugar
1/2 teaspoon salt
Combine milk and oats and let stand five minutes. Beat the eggs lightly in a separate bowl then add along with the oil. Combine flour, powder, sugar and salt and stir into oat mixture. Let sit for about five more minutes or until slightly bubbly. Pour onto a hot griddle, or nonstick pan; flip when bubbles form and the edges are beginning to look dry.
1 cup milk
1 cup water
1/4 teaspoon salt
1/3 cup Cream of Wheat (2 1/2 minute variety)
1 tablespoon sugar
1 egg yolk*
1/2 teaspoon vanilla
Milk and butter, to serve (if you're feeling indulgent)
Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat, whisking as you add it bit by bit. Turn the heat very low and let it simmer for about two minutes or until thickened.
While it's simmering, whisk the sugar and egg yolk together in a small bowl, along with about a tablespoon of water to thin it. When the Cream of Wheat has thickened, put a couple big spoonfuls in the bowl with the egg yolk and whisk to temper the egg. Whisk the egg back into the pot of Cream of Wheat. Continue cooking on low heat for another couple minutes. Do not let it boil.
Stir in the vanilla and a little grated nutmeg and serve promptly.
* Note on the egg yolk: You can use the whole egg in this. However, I find that it's difficult to keep the egg white from curdling at least a little bit when added into the hot cereal, so you may find soft little nubs of egg white throughout. If this won't bother you, add the whole egg. Using just the egg yolk seems to keep it a little smoother.
2-3 cups (when dry) (thick) Poha (flattened rice)
A pinch asafoetida
1 teaspoon mustard seeds
1-2 green chilies (chopped small) (or according to desired level of heat - can leave out if you prefer)
1 onion (small dice)
1 potato (small dice – use the waxy kind, i.e. red bliss, Yukon gold, eastern white. Avoid boiling potatoes, which don’t retain their shape once cooked)
1/2 cup peanuts or cashews
3/4 teaspoon turmeric
4-5 curry leaves
Salt to taste
1/2 cup fresh cilantro (chopped) for garnish
Fresh lemon (to squeeze at end)
Soak the Poha for 5 mins then drain in a colander (there's a thick and a thin Poha - this recipe is for the thick Poha). Heat oil in a pan (Devesh uses a wok). Season with asafoetida, then mustard seeds. As soon as they crackle, add diced onion and green chilies. Fry until translucent.
In parallel, heat diced potatoes in microwave for 2 minutes to partly cook them. Add turmeric and curry leaves to hot oil once onions are done. Add nuts. Add heated potatoes. Sauté until potatoes are done. Add Poha and salt and mix thoroughly. Cook for 3-4 minutes.
Transfer to serving bowl and sprinkle with fresh chopped cilantro and lemon juice (or lime juice) before serving.
Crustless Zucchini and Basil Mini-Quiches
Makes 48 pieces; adapted from Fine Cooking Magazine
1/4 cup cornstarch
1 1/4 cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon nutmeg
Oil, for the pan
1 tablespoon olive oil
4 cloves garlic, minced
2 shallots, minced
2 small zucchini, grated
1/4 cup grated Gruyere or Parmesan cheese
Fresh basil, finely chopped
Heat oven to 450°F.
Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.
Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.
Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.
Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.
For a few other breakfast ideas, visit theKitchn.com.