Breakfast: Weekends.

A follow up to my weekday breakfast post:  Weekends sometimes call for one of two "special" breakfasts.  

The first is fried goetta [ADDED - a recipe's here], a regional specialty of Cincinnati, OH; Mark's grandmother makes pounds and pounds of this pork-and-pinhead-oat-based, sliced loaf-stuff, and gives it to us for our freezer.  You defrost it and put it in a dry nonstick skillet and cook it till it's crispy and brown on the outside and soft and creamy on the inside, and eat it plain or with ketchup.   I like runny eggs on top.

The second is chilaquiles, which is entirely dependent on whether we have leftover chips and salsa around:

Erin's Chilaquiles

• Some eggs
• Some oil 
• Some tortilla chips 
• At least half a cup of salsa or enchilada sauce 
• Around half a can of refried beans (optional)
• Some chopped vegetables, especially onions and bell peppers (optional)
• Some cheddar or Monterey Jack cheese, grated (optional)

Sauté the chopped vegetables in the oil, if using.  Scramble the eggs in the same skillet, leaving them a bit moist.  Scrape the cooked eggs (and veg if any) to a bowl.   

Pour the salsa or enchilada sauce into the hot skillet, thinning with a little water if it's thick salsa; when it bubbles, roughly crush the tortilla chips into the skillet and stir to moisten all the chips, adding more liquid if necessary.  Stir in refried beans.  

Turn the heat down. Return the egg/veg mixture to the skillet, stir, top with cheese, and cover the pan for a minute or two to melt the cheese.  Scoop big plops onto plates with your spatula and eat while it's hot.

Comments

[Barbara]

Do you have the recipe for goetta. I grew up in Cincinnati and while I've never actually eaten goetta, I've heard my grandma talk about it.

[bearing]

I added a link to Rich Leonardi's blog -- he's got a recipe. My grandmother-in-law's is much simpler, I'm told -- she uses only pork shoulder, and I don't think any spices besides pepper.

[Barbara]

Thanks!