Tag: breakfast
Smoked Eggs
Smoked Eggs
Smoked eggs are absolutely amazing and take only 2 hours in the smoker. Eggs shells are porous and absorb the smoke. They make great egg salad sandwiches, deviled eggs, and are equally as good with just salt and pepper. The smoked eggs will last up to a week in the refrigerator in their shell.
Equipment
- Electric Smoker
Ingredients
- large eggs
Wood Chips
- applewood chips
- cherrywood chips
Instructions
- Preheat your smoker to 225 degrees according to the manufacturer’s directions. Place the eggs on the top rack of the smoker. Smoke for 2 hours.
- Let completely cool before serving.
Bocoles
Bocoles
Bocoles are fried masa cakes. They can be eaten for breakfast, lunch, or dinner. They can be eaten plain, topped with cheese, sour cream, and salsa, or split in half, stuffed, and eaten like a gordita.
Equipment
- tortilla press
Ingredients
- 1 cup masa flour
- 4 tbsp lard or butter
- 1/3 cup queso fresco crumbled
- 1/2 tsp salt
- 3 tbsp cilantro chopped
- 3/4 cup warm water
- 3 tbsp vegetable oil
Instructions
- Mix together the masa flour, lipid of your choosing, queso fresco, salt, cilantro, and warm water. Knead for 5 minutes.
- Form the dough into 6-8 balls.
- Place a piece of wax paper on a tortilla press. Place a dough ball in the center, followed by another piece of paper over the top.
- Flatten to a 1/3” thick.
- Flatten the rest of the dough balls.
- Heat up cooking oil on a griddle over medium high heat. Place a few of the patties on the griddle.
- Cook for 2-3 minutes a side.
Masala Omelette
Masala Omelette
Masala omelettes are fast and easy to make if you’re in a hurry for a quick breakfast but have 10 minutes and don’t want to eat crap. You can make either 1 thick omelette or 3 thin ones with this recipe. Serve rolled up in paratha. Greek yogurt, lemon juice, or mint chutney are all great accompaniments to the omelette.
Ingredients
- 3 large eggs beaten
- 1 small white onion finely chopped
- 1 small tomato finely chopped
- 2 tbsp cilantro finely chopped
- 1 bird’s eye green chili finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp fresh lemon juice
- 2 tbsp ghee
Instructions
- Mix all of the ingredients together in a bowl.
- Melt the butter in a small skillet over medium heat. At this point, you can make 1 thick omelette or divide the egg mixture into 3 equal amounts to make really thin omelettes.
- For a thick omelette, cook for 3 minutes a side until lightly browned. For thin omelettes, cook for 1 minute a side.
- Serve and roll up in paratha. Squeeze the lemon juice over the omelette. I put a dollop of plain yogurt and more cilantro on mine.
