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.
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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
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.