Breakfast for dinner
Whoever came up with “breakfast for dinner” deserves a hearty round of applause. The breakfast dinner we made earlier in the week was actually on the menu, so pre-planned, but breakfast food is a great impromptu dinner option. There is nothing easier to make after a long work day than eggs. Our go-to breakfast dinner is juevos rancheros. Tom is what you might call “aggressively committed to salsa.” I think juevos rancheros might be one of his favorite foods on earth. We always have the ingredients for that on hand (salsa, eggs, grated cheese, sour cream, hot sauce).
To make quick and easy juevos, just bring a jar of salsa to a simmer in a medium-sized pan, crack in four eggs, and put a lid on it. Simmer away until the eggs are the level of doneness you prefer. Scoop eggs and salsa into a pasta bowl, and top with cheese and sour cream. We always add hot sauce, and when feeling extra crazy, pickled jalapenos.
For the first time in awhile, we mixed up breakfast dinner this week. Instead of the usual juevos, we had poached eggs on toast with avocado and sriracha. Y’all. It was AWESOME. I mean, juevos will always be first in our hearts, but this dish will definitely be entering the rotation from now on.
Another thing I like about this recipe is it gives me a chance to use these cool egg poaching cups I got on a trip to Charleston, SC last summer.
I actually have six of these little guys. The other two are shades of orange. They are so cute! They are also made of silicone, and therefore easy to clean.
Aside from being adorable and non-stick, the egg cups also allow for convenient salt and pepper application. Try doing that using a traditional egg-in-water poaching method. Not gonna happen.
Bring a pot of water to a simmer, then drop the loaded egg cups in. They float around in the water, which is what they are supposed to do. Put a lid on the pot, and just check the eggs every few minutes until they are done enough for your taste. Meanwhile, make toast. Or, in my case, get your significant other to do it. For some reason, we don’t have a traditional pop-up toaster. We have a toaster oven, but hardly ever use it. Instead, we fry our bread in butter. Yep.
Once your toast and eggs are done, it’s time to assemble. I sliced an avocado and put the slices directly on the buttered toast. I topped each slice with one egg, and then drizzled each one with sriracha. The whole thing took about 15 minutes, max.