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Friday, October 29, 2010

Chef Tonne's quick breakfast Idea.....El Salvador Meets Louisiana-Kosher Style

Growing up with a Southern Mom and Grandmother we had the pleasure of eating sweet rice for breakfast, usually made from the left over rice from the night before this morning I wanted to do something different because my Native Texas Husband loves his sweet rice as well.  Basically is consist of the following
2 cups of Cooked rice, 1 T of butter and 1/4 cup of cane sugar.  Melt butter, stir in sugar until dissolved toss with cooked rice! Served with Migas  2 eggs, 1/4 c homemade chicken sausage, 1 T oil, ( I like grape-seed oil), 1 T Kirkland Brand Monterey jack cheese, and 1 T Kirkland Cheddar cheese, 1/4 cup crushed Santita Tortilla Chips(kosher) chopped tomatoes, cilantro, and homemade salsa from local Mexican grocer(made in house fresh ingredients only).  Whip eggs in bowl, pour eggs in skillet, add chips, chicken sausage and tomatoes, mix until fully cooked, top with cheese, salsa and cilantro.  Enjoy with pineapple juice and 8 oz glass of water!! Great for a fall morning......until next time Chow-baby!

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