Starting a special day, a holiday or weekend, with a hearty burst of taste for breakfast or brunch isn’t at all a bad idea, given the well-known rewards of even a modest effort in the kitchen.
It can give the rest of the day a bit more buzz and energy — whether you’re bound for picnics, biking or hiking, late summer sailing, or just playing around in the backyard.
So, a recipe for a beefy, spicy breakfast that’s a twist on the classic steak and eggs is worth considering. It really does not demand much time to make, and those who eat it are going to get a boost that will last the entire day.
Zesty Breakfast Tostadas
Recipe developed for the Associated Press by Tabasco/McIlhenny Co.
2 teaspoons olive oil
2 1/2 teaspoons chipotle pepper sauce
Four 6-inch corn tortillas
8 ounces skirt steak
Salt to taste
1/2 teaspoon salt
1 tablespoon butter or margarine
1 cup chunky salsa
1 ripe avocado, peeled, pitted, and diced
Fresh cilantro, chopped
Preheat oven to 350 degrees.
Combine olive oil and 1/2 teaspoon chipotle pepper sauce in small cup. Brush tortillas with mixture. Bake 15 minutes or until crisp.
Sprinkle both sides of skirt steak with salt, to taste. In large heavy skillet over medium-high heat, heat skillet until smoking. Add skirt steak. Cook 5 minutes each side for medium rare. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
Beat eggs, 1/2 teaspoon salt and remaining 2 teaspoons chipotle pepper sauce in medium bowl. Melt butter in 12-inch skillet over medium heat. Scramble eggs until of desired doneness, stirring constantly.
To serve, top each tortilla with salsa, sliced steak, eggs and avocado. Sprinkle with cilantro.
Yield: 4 servings.
Nutrition information per serving: 437 calories, 27 grams fat (8 grams saturated, 56 percent fat calories), 27 grams protein, 21 grams carbohydrate, 358 milligrams cholesterol, 7 grams dietary fiber, 956 milligrams sodium.
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