This week’s recipe is extra fun for a couple of reasons. First and foremost, I was cooking for my parents who were down here in Florida visiting me. After a lifetime of them cooking for me, it felt nice to prepare breakfast for them for once! Plus, my dad took on the role of camera man, which means that for the first time during this experiment, my phone was not propped up against a bunch of containers or a knife block and proper angles were able to be captured (haha). There may or may not be some background commentary as well … guess you’ll have to watch and see!
Tony’s Salsa and Eggs Recipe (for 2):
- 4 eggs
- 4 corn tortillas
- 1 can refried beans (healthier option: mashed pinto beans)
- Salsa verde
- Queso Fresco
Heat corn tortillas and keep in a towel to stay warm while you heat beans in a small pot. Fry eggs (or scramble) to your desired done-ness (that’s totally a word). Layer 2 tortillas on a plate and top with beans, eggs, salsa and cheese. Done!
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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