Who doesn’t love breakfast for dinner?! Since I had a bunch of leftover veggies from a cooking shoot I had in our apartment on Sunday — more on that to come next month! — I decided to whip up an egg scramble for B and myself.
No exact recipe here: just chop up any odds and ends you have in the fridge (I had 2 red peppers, 1 bunch of scallions, 1/2 an onion, + 2 jalapeno peppers) — saute them with a touch of olive oil and garlic — then add in as many eggs as you like. I used four for the two of us. Then cook, stirring often, until it’s as brown as you like. B prefers his eggs dry, so I burn them a little for him. (I know, I spoil him.) Once the egg scramble is plated on a bed of arugula, I pour a healthy dose of my favorite Trader Joe’s salsa verde in the pan to heat up. (Everyone’s been asking me about that stuff since I mentioned it to Grub Street – get it, it’s the best.) Let that simmer for 3-5 seconds, then drizzle over the whole plate, including the avocado on the side.
Serve with a bit of hot sauce (I like Cholula or Trader Joe’s jalapeno hot sauce for this dish) and some tortilla chips — and enjoy!
…or not so seedy, not so sticky — but definitely yummy — whatever consistency you please.
That’s the beauty of granola.
While my recipe is below, the best part about this homemade treat — and it is a treat — is that it is totally customizable. If you love coconut, knock yourself out and double my dosage. I know some people who add vanilla extract — that sounds delicious too. I’ve also read recipes that call for egg whites (to thicken and hold), cinnamon, nutmeg or even chocolate. So play with different spices, seeds and extras — see what you like — then let me know what you use, I always love trying new concoctions.
I know what you’re thinking now — this sounds like a lot of work, can’t I just buy granola in a store? Sure. But it’s not a lot of work, I promise — in fact, it’s the easiest thing you’ll ever make. PLUS, making your own is less expensive, so much healthier (the store-bought kinds are often loaded with sugar) and infinitely more delicious.
And you can make a huge batch that will last a month in an air-tight container. I always do — half for work, half for home — so I can eat it for breakfast or a snack. [I prefer mine with vanilla coconut milk yogurt and fresh berries.]
This time, I even made enough to bring a jar to my fabulous friend, Brew PR Queen @brooke, who had us over for a Super Bowl party yesterday. [jar + twine from the container store, a piece of a postcard -- and voila -- perfect hostess gift!]