Breakfast can be served 24 hours a day as far as I’m concerned so long as it’s my MG doing the cooking. He’s a master at creating spectacular morning dishes that are so impossible to resist and so totally satisfying, I usually want to crawl right back into bed when I’m done with them and hibernate for a week.
MG can create gold from any ingredients (and more importantly, any lack of ingredients) lying around. I’ll catch him surveying the contents of my cabinets and fridge and ask, “what are you looking for?” and without even glancing over at me, he’ll simply reply, “I’m just looking.”
Akin to the thrill of returning from a restaurant bathroom to find your food awaiting you at the table is the thrill I get from returning from picking up our morning coffees to find the most eye-popping breakfast coming together in the kitchen. This morning, he really outdid himself. I helped by having nearly every ingredient he went searching for on hand. Together, we are the perfect breakfast-making machine. All we need to do is throw in mimosas, Bloody Marys and maybe hire a Celtic harpist and we could open for business tomorrow!
Follow the link for more pics and the recipe.
Scrambled Egg Towers
- 5 eggs (without the yolks, MG suggests throwing an extra egg in)
- 2 tortillas (3 to 4 inches diameter)
- 4 tbsp olive oil, separated
- 1-2 mild Italians sausages, uncooked
- 1/2 small red bell pepper, chopped
- 1/2 small yellow bell pepper, chopped
- 1/4 small onion, chopped
- a few pinches of dill
- 2 tbsp finely grated Parmesan cheese
- 1/4 cup grated mozzarella cheese
- salt and pepper to taste
Heat up 2 tablespoons of olive oil in a pan. Break up your sausage, throw into the pan and let brown – medium heat. As it does, start your omelette base in a large mixing bowl with the eggs, salt and pepper , a tablespoon of water, peppers, onions and the dill. Stir well and once the sausage is cooked through, poor omelette base into it. Add in the two tablespoons of Parmesan cheese. Scramble on low heat and continue to stir so nothing sticks to the pan, allowing to cook for 5-7 minutes.
Fry tortillas in olive oil in a separate skillet. Put each tortilla on a plate, pile on the sausage veggie scramble. Cover with 1/4 cup of grated mozzarella and zap for about 40 seconds in microwave or until cheese has melted. Dot with jabanero or scotch bonnet sauce and serve immediately.
Mine was so filling I couldn’t finish it and still be able to consider myself a responsible adult. MG, after a few pit stops, didn’t have the same problem as you can see below.