Hey! It’s a post that’s not about running! This is still a food blog, right? Right.
So let’s talk breakfast for dinner. While I’ve been ramping up the miles, I haven’t been devoting as much time or energy to cooking (shocking, I know). So what’s my favorite lazy meal? Breakfast for dinner, of course!
Not too long ago, a put together a super-easy dinner of scrambled eggs (with some scallions and parsley thrown in for good measure), sourdough toast, frozen oven reds (thanks Alexia — you always come through in a pinch), plus a quick and easy chipotle-sour cream dipping sauce. The sauce doubled as a great spicer-upper for the eggs, too. In fact, it was such a favorite that I’ve made it several times since, and I’m including the recipe (such as it is) below, so that you can enjoy it, too.
My secret to great scrambled eggs? Cream cheese. I totally stole that idea from an old friend who used to be a line cook. They turn out creamy, fluffy and delicious every time. That is, if you can keep your little kitchen helper from eating all the cream cheese before it gets mixed into the eggs!
Breakfast tacos are always a hit, too. Scrambled eggs, plus some frozen hash browns, sour cream, cheese and salsa? Yes, please.
Wrap it all in a tasty homemade tortilla (or even a store-bought one — I won’t tell as long as it’s one of the good ones) and you’re got yourself a tasty meal.
Our recent favorite breakfast-for-dinner is biscuits and gravy, but that’s the hubby’s department. Just a nice ladle of cream gravy on top of a fluffy homemade biscuit, plus a couple of fried eggs, is an awesome meal.
Hubby can’t resist adding a side of bacon to his, but he makes the gravy vegetarian for me. True love!
He recently discovered the recipe for Hisako’s biscuits in The Salt Lick Cookbook and has been going to town making them — which makes me plenty happy. They are awesome biscuits, and the leftovers are great with a little butter and honey for breakfast the next morning.
I think that makes it breakfast-for-dinner-for-breakfast, right? That just about blows my mind.
- 1 chipotle chili in adobo, minced
- 1 cup sour cream
- garlic powder to taste (optional)
- salt to taste
- Mix all ingredients well in a small bowl. Add salt to taste. Serve atop breakfast tacos, or scrambled eggs, or as a dipping sauce for oven fries.