Friday, July 10, 2009
I've got so much food left to use before tomorrow's market. Next year, I'm getting a half share. It's Friday, and I've still got a bunch of cauliflower, fava beans, and a big pot of lentil-veggie soup I made up yesterday that will probably find its way to the freezer. Maybe I just need to have more dinner parties.
I bought a bottle of enchilada sauce at Trader Joe's last week, and it has been working its way into just about everything I eat. I was going to make a simple eggy scramble with some fresh squash and peppers from the CSA box, but I thought, why not jazz it up a bit and pull out a ramekin for some baked eggs.
Uh oh, now you know the sad state of my non-stick pans...
While the oven was preheating to 350 degrees, I diced and sauteed one yellow pattypan squash with one green chile, and added a bit of soyrizo, a soy version of chorizo that I also got at TJ's. When such a cool store is literally across the street, it's hard not to pick up fun stuff like that. I added a bit of enchilada sauce and spooned the mixture into a ramekin, topped with some shredded cheese, and cracked an egg on top. Into the oven for about 10 minutes, though mine took longer because I really hate runny egg whites. Just keep an eye on it, until it's cooked how you like it.
That's it! Pretty simple, I just topped mine with some greek yogurt and pico de gallo salsa, toasted up some sourdough, and enjoyed some brunch in my pajamas. Life is good. Anyone want some veggies?