Yet another version of Huevos Graincheros has emerged from the fridge. It never fails to be delicious when breakfast results in a combination of over easy eggs, quinoa and whatever else I’ve got laying around to flavor it up.
Today I happen to have some herbed feta in oil and tomatoes. Hurray. So I heated a few cups of frozen quinoa on the stove top then tossed in the herbed oil and feta. Chopped the tomato, arranged the plates, then topped each dish with an over-easy fried egg so all that hot golden middle runs into the quinoa and feta. Splash of habanero to top mine and the dish is fine.
Rich, yet not too heavy, full of good things for the body, totally delicious and the whole production took 15 minutes. Screaming hot coffee and the Sunday New York Times fresh from the front porch rounded out the meal perfectly. Who needs to spend an hour on their Sunday morning to pump out something gourmet? Well, sometimes that’s just fun. Just not today.
