One thing that has changed drastically with moving to Costa Rica from the fast lane of Silicon Valley is *Breakfast!* This used to be a quick canned shake on the road, followed by coffee at my desk. Ugh.
Now? Most mornings we have a full, cooked breakfast, eaten together - much better!
Chop the following:
- 1/2 onion
- 1/4 sweet red chili
- 1/2 piece palmito and/or carrot (~2-3 inches)
- 1/2 zucchini (or some other green vegetable, such as broccoli, chayote, or green beans)
Heat about a tablespoon of oil in a non-stick skillet, add the veggies, and cook until done. I like mine browned and somewhat caramelized.
Break 3 eggs into a bowl, and remove one yolk (either throw it away or keep for another purpose). Add the following, and stir well:
- a bit of water or sour cream (about 2 tablespoons)
- black pepper
- powdered ginger
- any other favorite spices (Rick likes garlic)
- cheese en polvo - that is, a dry cheese, powdered or grated (optional)
Add the eggs to the veggies, and reduce the heat. Stir until done. Remove to a plate and cover until ready to serve.
Heat a shallow layer of oil in the pan, then add sliced maduro. Cook on low until browned, then flip to brown the other side.
Meanwhile, slice tomato (sprinkle with basil or pesto sauce), avocado, and fruit.
If cheese is not in the scramble, slice some queso fresco (aka tierno, aka new cheese)
For a *very* hearty breakfast, add some Gallo Pinto :-)
Toss everything on 2 plates, serve with bread and jam, and sometimes sour cream and Lizano. And don't forget the coffee!
Budget tip - throwing away egg yolks is still cheaper than buying prepared egg whites! But stay tuned for a crème brûlée recipe (ok, so it's Pots de Crème) :-)
Our Bountiful Backyard
2 weeks ago