Colorado

my favorite breakfast: green chile eggs and hash browns

If there is a food that is quintessential “Colorado” it would be green chile. In the fall, you can easily find fresh roasted green chiles on many street corners. Most are New Mexico Hatch variety.  I love making homemade green chile. But if I don’t have the time or the fresh roasted chiles, I like to buy Nanita’s. I get it at Sprouts in Denver but you can buy it online here. Its the sauce variety of green chile and not the stew or soup.  My favorite way to eat Nanita’s is with hash browns and eggs.  I cook the hash browns, pour over the green chile, and then crack the eggs into the hot green chile. I then cover it all and let it cook until the eggs are set, white are cooked but yolks are a thick-runny consistency.  Yum yum yum! Another way to make this is with cheesy grits.  For this, you would cook the grits separately and then serve with the hot green chile and eggs on top.

Ok, it seriously bothers me that I can’t seem to figure out how to flip that so it’s fitting the pan shape.

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​​green chile eggs with hash brownsserves 2-4

ingredients

2 large russet potatoes- peeled and shredded

1 small onion-chopped

2 tablespoons avocado or other high heat oil + 2 teaspoons more

1/2 teaspoon each: smoked paprika and garlic powder

salt and black pepper to taste

1 1/2 cups Nanita’s green chile sauce or other commercial or homemade green chile sauce

2-4 eggs

optional toppings: chopped cilantro, sliced avocado, crumbled bacon, cheese

method:

Heat a cast-iron or non-stick large skillet to medium-high. Add 2 tablespoons of the oil and let heat for a bit. Add the shredded potatoes, chopped onion, and seasonings. Don’t be shy with the salt and pepper! Let it cook for about 5-7 minutes until golden brown on one side. Drizzle the other 2 teaspoons of oil over the top and then carefully flip over. Let the other side cooked for about 5-7 minutes.  Pour the green chile sauce over top and let it heat for a bit. Carefully crack the eggs into the hot green chile. Cover to cook. Don’t get distracted. This would be a sad dish with cooked through eggs. Serve it up with the optional ingredients. But honestly, it’s amazing without them too. This dish is well-paired with good coffee.


If you want to make it with grits instead you’ll need to cook the grits according to the package directions. For a 2-4 person serving: add a tablespoon of butter and some sharp shredded cheese or good parmesan.

 

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Anywhere and Everywhere

breakfast avocado toast

 

Most days I use sprouted grain bread but on this day I was lucky enough to have oatmeal bread made by my mom.

This is my go-to breakfast: sprouted grain bread, toasted, smeared with smashed avocado, runny egg, salty bacon and fried tomato. It’s quick, healthy, and filling.  Every single time I cut into it and that yolk slowly oozes out, I’m forced to send a snapchat to all my closest friends. Because this is something that deserves their attention. I love to top this combo with good salt, pepper, and habanero sauce.  I like to use course sea salt. My favorite salt is fluer de sel .  The hot sauce I like is Trader Joe’s habanero sauce.

breakfast avocado toast

serves 1

ingredients:

1 slice sprouted grain bread such as Ezekiel bread, but I prefer Alvarado St bread because of it’s simple ingredient list

1/2 small, ripe avocado

1 plum tomato

1 slice of bacon (my favorite is Beeler’s bacon)

salt and pepper

hot sauce

In a small frying pan, fry the bacon over medium heat until crisp. Meanwhile, slice the tomatoes into 1/2 inch slices. Set the bacon aside on a paper towel-lined plate.   Leaving the bacon grease in the pan and the heat to medium, place the tomatoes in the frying pan and sprinkle with salt and pepper. Be sure to leave the tomato juice on the cutting board like this:

I heard on The Splendid Table podcast that most of a tomato’s flavor is in the seeds and membrain surrounding the seeds. 

You’ll use the juices to help break down and smash the avocado.  Rinse your avocado and slice it in half.  Scoop half the avocado onto the cutting board and sprinkle with salt.  Let set.  Turn your tomatoes over to fry on the other side. Now, you’ll crack your egg into the same pan while the tomatoes finish cooking.  Sprinkle your egg with salt and pepper. Place your slice of bread in the toaster but don’t push it down yet! Smash your avocado up with a fork. Then, flip your egg and put your bread down to be toasted. Turn OFF the heat on the frying pan.  You want your egg to be runny but not TOO runny.  Slow runny.  When the toast is toasted to your liking, put it on a plate, and spread on your smashed avocado.  Top with the bacon (cut in half), the tomato slices, and finally that perfectly cooked egg. Pour just a little habanero sauce over the top.  Cut into it, and take a picture. Enjoy!

Africa, Tanzania

chips mayai or hashbrown omelet

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Chips Mayai means “French Fry Eggs”.  I first had Chips Mayai in Tanzania.  Where I had it, they would fry french fries in a bunch of oil, then pour beaten eggs over to form an omelet.  It would be served with Kachumbari (tomato, onion, cabbage slaw) on top with ketchup and pilipili (hot pepper sauce).  Delicious! In this rendition, I’m shredding red potatoes up to use as hashbrowns instead of french fries.  I’m also adding jalapeno pepper because I had one in the fridge that needed to be used.  On top, again, in the face of not wanting to be wasteful, I’m being forced to add some shredded cheddar cheese and perfectly crisp bacon.  If you don’t have any leftover cheese like me, try to make yourself feel better by saying “it’s more authentic”. That will convince anyone, including you.  In the end, you had better have some avocado because that is authentically Tanzanian and it makes it feel a little healthy and tastes amazing.  Remember when avocados were “too fattening”? What a sad time! You’ll also notice in this recipe that I’m going to instruct you to beat your egg mixture exactly 80 times. This is probably the most direct you’ll ever hear me be.  I once heard on an episode of America’s Test Kitchen that 80 strokes were the precise amount to beat eggs for omelets.  This, they say, is called science.  And also, it was Christopher Kimball talking, plus a French woman, and with that combination, you know they know way more than you.

chips mayai- Tanzanian street food and breakfast food

Serves 2 really hungry people (or 4 people)

  • 4 medium red potatoes
  • 1/2 small onion chopped
  • 1 jalapeno deseeded and sliced (I like to leave one half with the seeds and ribs intact)
  • 3 eggs beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and Pepper
  • Toppings Ideas:
  • Hot Sauce
  • Ketchup
  • Shredded Cheese
  • Bacon
  • Green Onion
  1. Heat your cast iron or non-stick pan over medium-high heat.
  2. Place your 3 strips of bacon in the pan to fry.
  3. Meanwhile, shred the potatoes with a box grater or in your food processor with the large shred attachment.
  4. Finely chop your onion
  5. halve, de-seed, and thinly slice your jalapeno.
  6. Once the bacon is done to your liking (not too dark because of the carcinogens), set it to the side.
  7. Pour out most of your bacon grease and put it in your bacon grease jar to use later.
  8. With a little bacon grease left in the pan, spread out your shredded potatoes, onion, and jalapeno in the pan and make sure it’s on medium heat.
  9. Season with garlic powder, smoked paprika, salt and pepper.
  10. Cook the veggie mixture for about 6-7 minutes on one side. Take a spatula and peek that it’s browned before you flip it over the brown the other side.
  11.  Let that side cook for about 5 minutes until browned.
  12.  While the second side of the hash browns are cooking, crack your eggs into a medium sized bowl and add a little water or half and half if you have extra like I did.  Why do I always have an excess of fatty dairy products?
  13. Beat your eggs for  80 strokes.
  14. Pour your egg mixture over the browned hashbrown.
  15. Let the mixture cook for a couple of minutes, then grab a lid that fits your pan, turn the heat to low and cover the chips mayai until the egg has set but is still a little loose and shiny on top.  This way you know that you haven’t overcooked your eggs.
  16. sprinkle your toppings on top.  If you’re using cheese you may want to cover it again to melt it.  Also, crumble up your bacon as you sprinkle it on.
  17. Cut the chips mayai into four pieces like a pizza pie.
  18. Serve with sliced avocado and fruit.  It’s also best with a little ketchup and hot sauce on top.

    Serves 2 hungry people or 4 people with willpower.

Right after the egg mixture was poured over the hashbrowns