Speaking of Taste of Home
I broke my five-day staying in the house streak yesterday and forced myself to go into the office. You don’t realize how obnoxious coughing fits sound (though I have an unusually low tolerance for the sound of coughing) until you’re surrounded by others in near silence. Today I am back at home where I can choke on food and hack up phlegm in peace.
Tuesday, I still had Sichuan leftovers in the house as well as some homemade pho from a not half-bad Cooking Light recipe (you never know with them). Normally, all I want to eat is Asian food. But both of those options sounded meh. What I really wanted and rarely ever think about was eggs and bacon in a tortilla. Meatloaf? Mac and cheese? No, not comfort food to me.
Who knew the foresight in my family? This slapdash meal that we frequently ate for both breakfast and dinner presaged the wrap craze and the breakfast burrito of the late ‘80s. This was a popular item in my household for obvious reasons: the ingredients are cheap, it’s easy to make—it was one of the few things my dad cooked, and my sister and I ate it without complaint, and we complained a lot.
The simple process involved warming a flour tortilla on a gas stovetop burner, then filling it with one fried egg, bacon (I say two pieces), grated cheddar cheese and a scoop of jarred salsa, probably Pace.
I think it’s the fried egg that makes it because logically you would use scrambled eggs in a breakfast burrito. Breaking the rules. I always had my bacon undercooked so it was still chewy and fatty (my sister like hers crisp), often the tortilla would be blackened in spots and the cheese never fully melted creating sharp orange patches. This wasn’t plate food—another advantage, no dishes—you would eat it wrapped in a paper towel. Inevitably, the yolk would burst and pool at the bottom, soaking through the napkin.
Recreating this special, I had to resist many temptations. No fancy cheese. I pushed aside the aged gouda and Manchego in the fridge, though I did deviate by using a slice of Kraft Deluxe American cheese for its melting properties (I have a sick obsession with these slices). I would also be inclined to use Sriracha, but used a bland watery jar of Target salsa leftover from Super Bowl. Besides, you need the tomato chunks; it’s not really about the heat. Sometimes we have nicer bacon in the house, but these low sodium strips from Costco did what they were supposed to. I guess freshly laid eggs, you know from the backyard chickens that everyone is keeping now, would completely gild the lily, but I don’t eat like that. I’m still not sure how brown organic eggs even ended up in the fridge. I think it’s because at Fairway, their house brand is the same price as a standard Styrofoam carton of eggs.
I also never said this was healthy, and it’s certainly isn’t helping with the ten pounds I vowed to lose in 2010 (sometimes I think I will just have to give up reading rood blogs—it pains me to eat my morning oatmeal when I’m constantly reading about things like peanut bacon Shake Shack burgers and artisanal egg and cheese biscuits). How hard can one pound per month be? I will eat fruit and yogurt for lunch and all will be well.