Do you like to cook?
Do you take home stacks of cookbooks from the library like I do?
I love leafing through cookbooks and looking at all the beautiful and tasty looking recipes, even though I don't usually have enough time to make many of the recipes that appeal to me. Well, now that I will have some extra time on my hands, I thought it would be the perfect opportunity to try some of those recipes and take you along with me.
I have picked a variety of cookbooks that are all found in our OPL collection that include cooking for one, baking, cooking with kids, plant-based cooking, and crock pot cooking. I know everyone has different tastes, but I hope you enjoy my posts. I will chat about how I like the book, the ease of recipes, and how I thought they tasted.
As we are at home and are all practicing physical distancing, I have tried to pick recipes for which I have most of the items on hand, or I can substitute with something similar, so I don't have to run to the store.
For my first pick, I decided to try a breakfast/brunch recipe on my lazy Sunday. I had the weekend to myself so woke up late and wanted something different and yummy. I decided to make “Sunny-side up Tacos” from the cookbook, Cooking Solo, by Klancy Miller. (Not available in eBook format)
This was a fairly easy recipe but something I would have never thought of: bright sunny-side eggs placed on top of warmed tortillas that have been spread with homemade guacamole and sprinkled with Pico de Gallo.
I used the recipes for “Guacamole for One” and “Pico de Gallo for One” from the book – however, I had to substitute cumin and chili flakes for the fresh cilantro and fresh chili pepper. You can use your own recipes or find guacamole and pico de gallo recipes in AtoZ World Food.
Once those were made, I warmed my pan and placed the tortillas in the heat. I love the bubbles they form while warming. Place these on your plate and spread with the guacamole.
Heat your pan again with a little oil. Now it's time for the eggs. A tip for cracking eggs is to tap them on the counter and not the edge of the pan. This leaves less chance for shells in your eggs. Crack the eggs into your heated pan and cook to your liking (to cook the tops, cover the pan for a little while with a lid). Once your eggs are done cooking, slide them onto the guacamole-covered tortilla and sprinkle them with the fresh Pico de Gallo and a crack of fresh pepper. Yum!
This was not something I would normally eat but will definitely make again. The flavours meshed well together and the runny yolk mixed well with the guacamole. I have bookmarked other recipes to try from this book and if they are anything like this, I am looking forward to eating them.
Makes 1 serving
2 (6-inch) corn tortillas
1 tablespoon extra-virgin olive oil
2 large eggs
Guacamole for One
Pico de Gallo for One
½ lime, cut into quarters
In a small skillet over low heat, warm the tortillas, turning them, for about 2 minutes per side. Remove the pan from the heat.
Heat the olive oil in a small nonstick skillet over medium-high heat, tilting the pan to coat the bottom.
Crack the egg into a small bowl, slip them into the pan, and immediately decrease the heat to low. Let the eggs cook, without turning, until the whites are set and the yolks are as firm as you like them, 4 to 6 minutes. Sprinkle with a pinch of salt.
Arrange the tortillas, slightly overlapping, on a serving plate and spread with the guacamole. Use a wide metal spatula to place the eggs on the tortillas. Top with the Pico de Gallo, squirt with lime juice, and serve.
Blog post contributed by Alison from our Stittsville branch.