Fabulous weekend in Huntsville! It was cold and snowy/rainy for the entire weekend - perfect for watching movies, knitting, hanging out spending quality time together, and eating great meals with your buddies.
Friday night arrival...Amazing cheese board selection and some wine is all
you need to make everyone happy...
Saturday morning... windy and cold outside with a little touch of snow.
Inside, it was toasty and warm. My turn to make breakfast! I started by making my friends fresh percolated coffee. These stove top 10/12 cup percs are the bomb....they make the greatest coffee....hearty and hot. Fallingbrook Market's house blend of rich dark roasted coffee did the trick.
For the Huevos Migas, I had prepped the smashed blackbeans the day before at home. So all I needed to do was make the
PICO DE GALLO SALSA 4 Roma tomatoes, finely diced
½ small red onion, finely diced
1½ tbsp canola oil
1½ tbsp freshly squeezed lime juice
2 tbsp fresh cilantro, chopped
½ tsp each salt and pepper
CILANTRO CRÈMA ¼ cup sour cream
2 tbsp fresh cilantro, finely chopped
1 tbsp 10 per cent cream
Salt and pepper
HUEVOS MIGAS 1 cup cooked brown rice
12 large free-run eggs
2 tbsp canola oil
2 cooked spicy chorizo sausages, chopped
1 tsp chili flakes
1 cup shredded, aged white cheddar
4 scallions, julienned
4 handfuls of tortilla chips
8 sprigs of cilantro for garnish
I also added some guacamole on the side. My version is simple, avocados, fresh lime juice, chopped cilantro and sea salt.
Huevos Migas made with love for 8 lovely ladies.
Sure fire crowd pleaser! Takes a bit of extra effort...but well worth it. Give it a try!