Move over, Wheaties, there is a new breakfast of champions in town. I love the first meal of the day, especially if it served a bit later as brunch or dinner. When I was a child, my mother often made the comment that she cooks for my father not for the children. In other words, if the kids complained, too bad, her job was to please dad and we would have to learn to like it. There were never any “special” meals or accomodations made for us, we were expected to clean our plates and be grateful to have hearty meals, prepared from scratch and always with love. There was one exception to this rule, however, and that was Tuesday nights. That was the night my father attended dinner meetings for the Kiwanis Club. That was the night the kids palates ruled. We would have the things we loved like hamburger gravy over biscuits, creamed dried beef on toast and my favorite, breakfast for dinner, which was usually pancakes and eggs. Even though they may have been the most simple of weekday meals, they often felt the most satisfying.
Recently I received my Jan./Feb. edition of Saveur magazine. If you are not familiar with this publication, you must run out and buy a copy. It has been described as the National Geographic of the food world. Every copy is filled with cultural articles, travel logs, photos and recipes from around the globe. It has remained one of my favorites for many years. That said, this issue featured thirty-seven favorite recipes from diverse cultures, many of which will be tried and shared by Queen Jeanne I assure you. A lover of Spanish cuisine, breakfast for dinner and simple but delicious dishes, here is the first one.
Spanish-Style Eggs w/ Chorizo & Croutons Serves 4
Migas con Chorizo
Recipe adapted from Saveur Magazine, Jan/Feb 2014
3 ½ T extra-virgin olive oil
2 oz. Spanish chorizo, thinly sliced
3 scallions, thinly sliced
4 oz. crusty bread, such as French or Italian, torn into 1-inch pieces
8 eggs lightly beaten
1 ½ t crushed red chile flakes
Sea salt and freshly ground black pepper, to taste
- Heat 1T oil the chorizo and scallions in a 10-inch skillet over medium heat. Cook until sausage is just browned and scallion has softened, about 1 minute. Using a slotted spoon, transfer chorizo and scallion to a plate.
- Add remaining oil to the skillet and add bread; cook stirring occasionally until golden and slightly crisp, 5-7 minutes. Transfer to the plate with the chorizo.
- Add the eggs, chile flakes, salt and pepper to the skillet, stirring constantly, until eggs are soft scrambled, 8-10 minutes.
- Remove from heat; stir in reserved chorizo, scallion and bread. Serve.
Let me take a minute to discuss chorizo (chor-EE-zoh). Chorizo is a highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It comes mild, medium or caliente (hot) to suit your palate. It is widely used in both Spanish and Mexican cuisines but there is a distinct difference between the two sausages. Spanish version uses smoked pork and is sold in links resembling pepperoni whereas, the Mexican version uses fresh pork and it is sold either bulk or packaged in a plastic casing which must be removed to reveal what appears more like ground meat than links. Both are delicious but not necessarily interchangeable.
I urge you to try this simple but extremely flavorful recipe. The spicy chorizo is the star so try to find one that is authentic (product of Spain). Pair that with the creaminess of the eggs and the texture of the crusty bread and you have a winner whether served for breakfast, lunch or dinner. One more thing, it is a great way to use day old bread. Got to like that, right?
From Chinese charcuterie to the seven moles of Oaxaca, you will find it in Saveur magazine. This featured recipe is love on a plate so don’t wait for “Kiwanis” night to serve it. Make it any time any day and continue spreading the love, one delicious dish at a time. Until next time, stay warm and be happy. There is love in my kitchen, how about yours?