|Eggs, proscuitto, kale, and serrano sauce on a corn tortilla. Yummm.|
In those long-ago days, Sunday mornings and special occasions demanded blueberry pancakes, French toast, bread-infested breakfast casseroles and the like. I slowly gained weight, of course, and at one unlovely point, contemplated size 16 jeans. That was shortly before launching into yet another low-fat diet in my yo-yo weight gain/loss life.
Then, about 10 years ago, low-carb became my mantra and breakfast became more problematic. I haven't eaten industrial cereal since 2003, and also gave up bread, for the most part. Without bread, or cereals, including oatmeal, one must be resourceful and forward-thinking, which I often don't feel like being at the crack of 9 a.m. (Retirement! Yeah!)
Now I have another little breakfast problem. I have been advised by a healthcare practitioner to banish dairy. The reason why "no dairy" and how a person is to deal with such deprivation, is fodder (ha ha) for another post, but the short answer is bone spurs.
On a recent morning, unable to enjoy my typical delicious yogurt-based breakfast with berries and low-carb granola, I went on a hunting expedition in the Amana. Shoving around mouldering bits of this and that, I uncovered prosciutto with an expired pull date, a bunch of kale, and a little feta.
Note: Feta, a brined cheese made from sheep or goat milk, is allowed in seasoning-type amounts by some who promote a dairyless diet. I have grabbed on to this small pleasure until further notice.
I also unearthed some corn tortillas, which are my major carb splurge, as well a jar of homemade serrano sauce and wonderful organic eggs produced by my wonderful yoga teacher's winsome hens. She sells the eggs cheep cheep because she says the hens have a high entertainment value. It is good to have an entertained-by-hens yoga teacher.
The breakfast that transpired was beyond satisfactory and has been repeated numerous times. You don't need to be a carb avoider or a dairy swearer-off-er or a nutcase to relish this breakfast entree, which could also pass for lunch or dinner. It is delish and nutrish no matter your condish.
2 slices of prosciutto, fat removed
Big handful of tender kale or spinach, torn
Feta or other cheese to taste
Serrano sauce. Sriracha chili sauce is a good substitute.
Corn or flour tortilla, small or medium sized
Olive oil for frying
Salt, pepper to taste
Directions - 10 minutes, start to finish
|4. Place prosciutto on the tortilla to heat, then add the cooked kale or spinach.|
5. Arrange the fried eggs on top of everything and spread with serrano chili sauce, if you're lucky enough to have it, or use sriracha chili sauce. I like the tart, hot, tangy taste of both serrano and sriracha, but you could use a milder sauce to give it a little zip.
6. Fold that sucker in half and eat it with your hands. You will be glad you did!