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Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: A breakfast quesadilla that will get you going, not slow you down.
There is this place, well, it’s a café really, not just a place, but anyway, a place near us that has a breakfast quesadilla on its brunch menu. And it’s not just a breakfast quesadilla, really, because it’s approximately the size of Montana. It’s as large and capacious as a duffle bag. It’s a quesadilla that means business.
I covet it desperately, but I never order it because I know I would eat the whole thing in one sitting and then have to be rolled out of the café in a wheelbarrow. That’s how I am with brunch. Unless I sate myself with a pre-brunch breakfast, I get so hungry by the time brunch rolls around that I will not stop eating the food until it is gone, no matter how much food it is. Under those circumstances, my only self-restraint mechanism lies in staying away entirely.
I was thinking sadly about the decided lack of state-sized breakfast quesadillas in my life on Monday morning. I stared balefully at the egg I was frying, and it dawned on me that the egg was very similar in size and shape to a small tortilla. No further thinking was necessary. I grabbed cheese, a grater, and a tortilla, swiftly showering the egg with cheese, then topping it with the tortilla. When the egg was cooked to my liking, I flipped the whole stack over and let the tortilla brown for a little then folded it and ate it with avocados and salsa. My day was made, and I didn’t need to call in an emergency wheelbarrow. I’d call that a win-win.
1/2 tablespoon butter
1 large egg
Salt and pepper
1 to 2 tablespoons grated mild cheese (like Monterey Jack or mild cheddar)
One 6-inch tortilla, corn or flour, your choice (though flour folds a little better)
Sliced avocado and your favorite salsa for serving
Photos by Emily Vikre