I can’t remember the last time I made a Pioneer Women dish.
I ran out of breakfast ideas this morning and seeing as I still had to go grocery shopping for last week, my options were and still are very limited.
If you were to open my fridge right now, all you would see is a couple of avocados that are on the verge of going brown. There are just sometimes I don’t feel like shopping.
My dad looked at me like I was going mad this morning when I asked if he wanted porridge or toast and peanut butter for breakfast. He looked around wide eyed and asked what else you got? It isn’t a fasting day Bobby!
Seeing the avocadoes in the fridge, I was inspired to dig up one of Ree’s recipes I remember coming across.
Santa fe scramble…mmm, my dad was very happy not because he was getting protein but because it wasn’t a crispy fried egg. I loved the added corn in this recipe. Actually I love anything with corn in.
All in all it was no blue Monday per say. I have to just mention this random thought, but I think that making anything egg related in a cast iron pan tastes soo much better than making it in a normal non stick pan.
I really should hit the supermarkets ASAP, at least tomorrow it is a fasting day so breakfast will be sorted out, But Wednesday is another day all together.
- 2 x tbsp. butter.
- ½ x cup frozen corn.
- 2 x green chillies, finely chopped.
- 2 x eggs whisked together will a little milk.
- Salt and pepper to season.
- Melt the butter in a pan.
- Add the corn and chillies and cook till the corn is soft.
- Season well and stir.
- Pour in the egg mixture.
- Gently stirring, cook till the eggs are almost done.
- Add the avocado and stir.
- Allow to cook till the eggs are done to your liking.