Changes & Guest Bloggers Snugget and Vanessa

Since my last post, I've moved to Chicago for my fall semester abroad. I had a great going away party and an even better HELLO party upon arrival. Here are some pics.




I'll talk more about my big life changes later, but in the meantime, Snugget and Vanessa have graciously invited us join them in their latest culinary adventure: Thurs-deggs. Here Snugget describes how this genius idea unfolded:


This week an egg-shaped light bulb went off in my head. “We need a weekly breakfast to be excited about,” I thought. As it was Tuesday, and a day’s notice didn’t seem fair, I suggested Thurs-deggs. I like routines and plays on words, so this was eggs-actly what the doctor ordered. Plus Vanessa likes to cook and I like to eat. Egg-gain…perfect. So this Thursday we premiered Thurs-deggs, which will hopefully be a weekly egg-ccurrence featuring new and egg-citing or old and classic and all down right delicious breakfast egg-stravaganzas!

Sept 18: Breakfast Tacos

 

With little warning for the inaugural Thurs-deggs we had to make do with what we had in the old refrigerator. There was a jar of salsa, half an avocado and some small corn tortillas. Bingo, bango, breakfast tacos!

Vanessa hails from sunny Los Angeles, California, a city rich in Mexican heritage, so I had no doubt these would be very authentic.

Here is how she made them:

Thurs-deggs Breakfast Tacos (because burritos are too large when you're eating at 6:50 am)
Serves: 2

Ingredients:

4 corn tortillas
half an avocado, sliced
4 eggs (room temperature if possible)
Tablespoon of butter
4 tablespoons salsa
Sriracha (optional)
salt and pepper

Crack eggs in a large bowl and whisk for a minute or two until the yolks and whites are fully integrated. Place a small saucepan on medium heat and add butter. Let it slosh around. Once the butter starts to bubble but before it browns, add the eggs. Stir constantly, scraping down the sides and folding the eggs over with a wooden spoon. Before the eggs are completely cooked turn of heat. Continue to stir eggs. Now, turn on another burner on high. Place the tortillas on one at a time, flipping them over so they heat and brown evenly on both sides. Place two tortillas on each plate, evenly divide the eggs. Pile the avocado and salsa on top. Add Sriracha if you enjoy the spicy.