Huevos Revueltos con Tortilla Chips

Sunday was not only post tsunami but day light savings. We went to a pre St. Patrick’s day fundraiser for a local church, drank mucho wine with friends afterward and woke up to the annoying dumb brown bird smashing itself against our sliding glass door. This bird or birds, as I don’t know if it is a gang of them or not, bounces off the deck and into the glass with its beak. Once I just let it go hoping it would knock itself out and it lasted 7 minutes then took a break and started all over again. I put pillows in front of the window and that seemed to deter it in the past. Not this morning! Steve got up, opened the door and put a large object outside in front of the window. That stopped it. I will have to put some potted plants out there or get a cat.
We realized that the 7 am wake up was actually 8 am. Ugh!

Brunch was already planned out in my mind. Huevos Reveultos con Totopos, one of my Diana Kennedy inspired recipes. Basically scrambled Eggs, Mexican style with little "totopos" or corn tortilla chips, veges, cheese and alot of love.
We always have some homemade corn tortilla chips on hand. When a package of tortillas has overstayed it's welcome in the freezer, into the pot of peanut oil it goes, cut into perfect little wedges.

½ roma tomato, diced
½ small onion, diced
¼ green bell pepper,diced
¼ red bell pepper, diced
1 small Serrano or jalapeno chile, minced
4 eggs
2 tsp. milk
Dash of salsa picante ie Valentina or Tapatio
2 tortillas cut into wedges and fried in a little oil until crisp.
½ c. shredded cheddar or jack cheese ( or a combo of the two)
1 Tbsp. chopped cilantro

Heat 1 Tbsp. peanut oil in a non stick skillet. Add the veges and saute until soft.

Whisk eggs with milk and hot sauce. Crunch up the tortilla chips and add to the veges with the eggs. Season with salt and pepper. Cook over low heat stirring the eggs until they are just about set. Fold in half of the cheese. When it is melted remove the skillet from the heat.
Garnish with the remainder of the cheese and the cilantro.
I served the eggs with our “Salsa de Bruncha” which today was Trader Joe’s red salsa with a little ketchup blended in as well as chicken stock, a few dashes of hot sauce, ¼ tsp. each Ancho Chile power and Chipotle chile powder for a little earthiness.

Chicken breakfast sausages were simmered in chile verde salsa. Yum! This brand of sausages wasn’t my favorite but the chile verde salsa took them to a new level.

Fruit was a little lame today. I didn’t get to the farmer’s market this week so I had to make due with last week’s odds and ends, Pink Lady apple, banana, pineapple, blueberries and a good handful of frozen berries tossed with a little organic maple syrup, no complaints from my brunch companion.

Once again I tried to make a quesadilla hoping Steve could eat it. This time I sprayed the flour tortillas with oil, piled the shredded cheese on along with some salsa, topped with another flour tortilla and baked them. These usually are really good, kind of crispy with melted cheese but not today…dry and hard describes them. I think the tortilla is the problem. They are like cardboard. This inspires me to make my own and soon. Oooh another blog!

The bubbly del dia was Blanc de Noir from our local favorite winery Laetitia in San Luis Obispo County.

We groggily ate our brunch wishing we had that extra hour of sleep...