|View of Quebec City from my porthole|
|Yes, those are Chocolatine's freshly baked. Yes that is my ipod next to it because |
I picked them up when I was on my run
I have to admit, it is pretty cool to be in charge of finding the best produce, freshest fish & seafood, and the nicest cuts of meats in any new town. Again, my kudos goes out to Wisconsin. We hit up the most amazing meat market I have ever been to. It was this adorable market called Miesfield's. The morning I decided to make my new breakfast speciality, I hit the yacht freezer jackpot. Yes, that is right: I found a lone package of Miesfield's chorizo sausage. My inspiration was born. The best part about this meal is there is really no cooking involved, the hardest part is timing.
Megan's Huevos Rancheros
1 egg per serving
1 can black or red kidney beans - your preference
1 can enchilada sauce
1/2 of chorizo per serving, chopped
1 corn tortilla per serving (Michelle ate three, but she was unable to eat for almost a whole day after)
Shredded Cheese Blend
Vegetable Oil for frying the tortilla
You will also want all your Mexican condiments: Salsa, Sour Cream, Avocado/Guacamole, hot sauce, etc.
Turn your oven on to 350 degrees. Cover a cookie sheet with foil. Cook the chorizo, set aside. Heat up the beans with the enchilada sauce in a sauce pan, set aside. Fry corn tortillas in vegetable oil until the tortilla is almost crispy. Pat dry the tortillas. Place tortillas on cookie sheet. Put cheese, chorizo, and beans on each tortilla. Get the egg pan nice and hot and ready to go. Put cookie sheet in oven. Fry eggs per your preference. Pull the cookie sheet out of the oven and top each tortilla with an egg. Top with your favorite mexican condiments. This of course goes perfect with Hashbrowns.