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Ben Overmyer 8 months ago
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# Being an Instruction for the Creation of a Breakfast with Divers Ingredients

Much of this originally appeared on my blog, but this version is updated just
a bit for Tilde Town with my learnings since I originally wrote it.

I like cooking. I’m not necessarily good at it, but it’s fun to experiment and try new variations.

This is a breakfast I prepare almost every morning. Each time I make it, I change something about it or try and focus on a specific technique. It’s like a cooking kata. The repetition of most of it means that I’m not devoting brain time to anything other than the particular focus of the morning.

Some ground rules for scrambling eggs:

1. Don't add milk or water.
2. Don't add salt, unless you do it immediately before adding the scrambled
eggs to the hot pan.
3. Stir it occasionally for a more contiguous texture. Stir it frequently, in
a figure-eight or rotating circle pattern, for smaller curds.
4. Cooking on low heat for more time is preferable to high heat for a short
time.

## Ingredients

* 2 eggs, scrambled
* 1 green bell pepper, washed, then julienned or diced
* 1 large white onion, diced
* 1 can of black beans, rinsed and drained
* 1 cup of chunky salsa or pico de gallo (I now prefer the latter)
* 2 cloves of garlic, minced or chopped
* 2 Tbsp olive oil
* 1 Tbsp butter
* lime juice
* sea salt
* various spices; I usually use chili powder, dried cilantro, and cumin

## Directions

Step Zero: Prepare all ingredients. Prepare your station. [Mise en place](https://www.npr.org/sections/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef) is a vital part of this process.

1. Heat a nonstick pan on medium heat
2. Add the olive oil and bring up to temperature. Don’t let it smoke.
3. Add the minced garlic. Toast it for just a few moments.
4. Add the onion. Sauté until caramelized.
5. Add the bell pepper. Sauté until slightly browned.
6. Add the black beans. Throw in some spices and lime juice, stir, and let cook for a couple more minutes on medium.
7. Reduce the heat on the veggies to low.
8. Heat a second pan on medium heat.
9. Melt the butter in the second pan. Don’t let it brown.
10. (Optional) Add two generous pinches of sea salt to the eggs and stir.
11. Add the eggs to the pan. Stir occasionally.
12. Once the eggs have set, shut off heat to both pans.
13. Plate. Eggs first, then veggies, then salsa or pico de gallo.

Interesting variations that I’ve tried include:

* garnishing with fresh cilantro
* using sour cream as a final topping
* stirring the eggs using either a circular pattern or figure-eight
* adding sea salt to the veggies at varying times in the cooking
* adding fresh spinach to the veggies
* replacing black beans with chili beans
* replacing black beans with pinto beans
* using garam masala and tumeric for the veggies
* putting all the ingredients in a flour tortilla instead of a bowl



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