Wednesday, March 21, 2007
Breakfast has slowly become my favorite meal of the day. I only make time for a real breakfast on Saturday and Sunday. During the week, I gobble a breakfast bar from Trader Joe's and drink a mug of Pleasant Morning Buzz at work. When Sig over at Live To Eat announced Weekend Breakfast Blogging: Eggstra-Ordinary Breakfast, I jumped into the kitchen and created a breakfast version of one of my favorite meals: Taco Salad.
Breakfast Taco Salad
1 lb. Ground Turkey
2 tsp oil
1 clove of garlic, minced
1 tsp cumin
1/2 tsp cayenne pepper (or more!)
1 tsp paprika
1 tsp chili powder
1/3 cup water
1 tbsp butter
6 eggs, lightly beaten with 3 tbsp of water
Cheese, lettuce, sour cream and hot sauce for garnish.
1. Heat the oil in a large skillet, add the turkey and break it up into crumble with a wooden spoon, add the garlic and cook for about 5 minutes. When the turkey is nearly cooked, sprinkle the cumin, cayenne, paprika and chili powder over the meat, add the water, stir and cover with a lid for 10 minutes to let the spices develop an aroma.
2. In a medium skillet, heat the butter until it foams and subsides, then add the beaten eggs, salt and pepper and reduce the heat to low. Slowly cook the eggs, stirring occasionally until set to the consistency you like. I prefer my eggs a little on the soft side because I dig the silky texture, but feel free to cook them harder if you like.
3. Place a layer of tortilla chips on a plate, cover with a spoonful of the spicy turkey mixture. Divide the eggs into four portions and place one portion on top of the turkey. Sprinkle with cheese and lettuce, add a dollop of sour cream and a drizzle of hot sauce.
Check out all the other entrie to Weekend Breakfast Blogging: Eggstra-Ordinary Breakfast Roundup on March 31st at Live To Eat.