Because I was Debbie Downer on Sunday.
I wasn’t feeling that way the entire day though. It was only when I sat down to write that I let nostalgia carry me on. It was an almost continuation of the night before (Saturday) where I let myself have intense thoughts about my role in this world. Now if I keep typing, I’m sure I’ll get carried away by it all again. All you need to know is that I wasn’t inebriated or hormonal.
I’m just a little spark waiting to start a metaphorical fire.
Deconstructed green egg wrap
When eating fruit, remember who planted the tree; when drinking water, remember who dug the well.
This isn’t a quick breakfast if you don’t have pesto in a bottle in the fridge. I usually make a tiny batch when I have leftover cilantro or parsley and I have no idea what to do with it (there’s only so much you can garnish!). The ingredients for this are also flexible as are all my egg recipes. For the first time ever, I’m going to list out the ingredients rather than just smush them together in a paragraph. I think you’ll be be happier that way. I still don’t want to add numbers to how much you can use and if I have, it’s only to guide you. Sunday are for not caring too much and that’s how I always want it to be.
- 2 eggs
- 2 tbsp half and half or milk
- 1 (spinach) tortilla
- 1/2 an avocado
- Finely chopped red onion
- Cilantro pesto, to spread
- Greens of your choice
- Salt and pepper to taste
Beat the eggs with the half and half (or milk) in a bowl and fry it in a non-stick pan. To make sure it cook evenly, push the partially cooked edges of the egg towards the centre (with a spatula) so the un-cooked, liquid parts get to take their place. Do this until the egg is more or less well-cooked on one side. Sprinkle it with salt and pepper. You can also do this step later. On another pan, warm the spinach tortilla and have it ready for the egg to go on top. Getting back to the egg, flip it over and leave it on the pan for 30 seconds. It’s ready. You should have a round omelet. It shouldn’t be too laborious. If it is, take a nap.
With the egg on the tortilla, it’s time for some fun. Spread the cilantro pesto on the top with the back of a spoon – as much as you like. In a smaller bowl, smash the avocado and sprinkle some red onion in it. Take some (or all) of this avocado mixture in a spoon and drop it on top of the pesto. Spread it unevenly around the centre of the egg. You can add finely chopped serrano/jalapeno peppers (with few seeds), paprika or salt/pepper to this if you’d like some heat. Place the greens on top at the end and you’re done.
Breakfast, brunch or whatever you like to call it, is served.