I have fond memories of breakfast time growing up. Sunday mornings I was regularly awoken with the smell of bacon creeping into my bedroom. The sound coming through my door was that of big band or classic rock music being played on the downstairs stereo. I would drag myself out of bed and down the stairs to find my parents playfully chatting away with their black coffee while my dad is standing at the stove with a spatula in his hand. One of the highlights of my dad’s weekend was cooking up big family breakfasts; eggs, pancakes, bacon. To this day I will still say that breakfast is most definitely my most favorite meal of the day.
When I heard that Clayton’s favorite food was anything breakfast, I knew our love for pancakes, eggs and bacon was something we would easily bond over. On the other hand, Brigitte’s favorite food happens to be Mexican, something Marc can easily relate to. Since marriage is all about compromise, we decided to roll up our sleeves and feature a dish that would appeal to both Bridgitte and Clayton. Breakfast Chilaquiles!
One of the things I enjoy most about our little “In The Kitchen” vlog series, is creating dishes we have never tried before. Chilaquiles is one of those such dishes. The idea sounded amazing – salsa drenched tortilla chips with chorizo sausage and an egg sounded yummy to me. This dish did not disappoint; it is something I could easily order if I saw it on a menu. To top it off, we washed it down with a couple of Tequila Sunrises.
We are looking forward to capturing Bridgitte & Clayton’s wedding this Friday at the AMAZING Bull Valley Golf Club. In the meantime, enjoy our little video.
10 corn tortillas
2 cups of salsa
1/2 sliced small onion
1/2 cup queso fresco
Brown 8 oz of chorizo, and set aside. To make homemade tortilla chips, cut about 10 corn tortillas into triangles. Fry in hot oil until crispy. Sprinkle salt while chips are still hot. Heat 2 cups of your favorite salsa to warm. Add the chips to the salsa and stir until all chips are coated. Fry two eggs in pan with olive oil, add salt and pepper to taste. Top chips with sliced avocado, chopped cilantro, sliced onion, chorizo, and queso fresco. Top with fried egg and serve.
Add ice to rocks glass. Add 1 oz grenadine syrup. Add 1.5 oz tequila. Garnish drink with orange slice and cherries.