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Sunday, April 10, 2011

Breakfast Tostada with Red Pepper Coulis

Breakfast doesn't have to be boring, even if it contains just eggs and sausage. The key is to find a way to elevate it, spice it up and bring it all together.

In this breakfast tostada, a red pepper coulis (sauce) does just that.  Eggs are scrambled simply with onions and garlic which sit on top of sliced sausages with a crispy tortilla on the bottom. All great stuff - but by turning the red peppers into a sauce instead of chopping them  and adding to the scrambled eggs, this dish is elevated to restaurant quality. 

Change up your breakfast by creating a super easy sauce that will make you feel like you should be paying yourself for it.  I suggest taking it outside with a mango mimosa for a full fat and happy brunch effect.

Tips and techniques: Consider this a loose recipe, the type of tortilla, sausage and cheese are really up to you. And by changing each one of those items you can drastically vary the outcome.

Breakfast Tostada with Red Pepper Coulis 

2 tortilla (wheat or corn, your preference)
4 eggs
1 sausage (again, your preference -German, Italian or a Chorizo)
1/2 cup shredded cheese
1/4 cup diced onion
2 garlic cloves, minced
1 tablespoon of fresh oregano, minced
Red pepper coulis (recipe below)

Preheat the oven to 400 degrees.

Cook sausage in a skillet pan and set aside. In the meantime, make the red pepper sauce, recipe below.

In the sausage pan add in the onions and saute; add in a pat of butter if needed. Place the tortillas on a sheet pan and place in the hot oven to begin to crisp.

Add in the minced garlic when the onions are softened, continue to cook for a few more minutes. Slice the sausages, divide them in half and place on the warming tortillas. Sprinkle the sausages with the shredded cheese and place back in the hot oven.

In the meantime, whisk the eggs with a tablespoon of water and a pinch of salt and pepper. Pour the whisked eggs in with the onions and garlic, move the eggs often with a soft spatula. Keep the eggs a little moist rather than overcooking and drying them out. Toss in the fresh oregano with the eggs.

Remove the cheesy tostada and sausage from the oven and top with the scrambled eggs. Drizzle a healthy amount of red pepper sauce on the top, garnish with a snippet of fresh oregano.  Serve immediately. Serves 2

Red Pepper Coulis

1 large roasted red pepper
4 garlic cloves
1 Tbls olive oil
1/4 cup water or broth

If the red pepper isn't roasted, place it over the open flames of your stove top or under a broiler until the skin turns black. Remove the skin.

Chop the roasted red pepper into small pieces, place in a small saute pan. Add in the minced garlic, a drizzle of olive oil and the water or broth. Cook over medium heat to fully soften the pepper, about 5 minutes.  Pour into a blender with a good pinch of salt and black pepper, blender on high until the sauce is smooth. If the sauce is too thick, add a few drizzles of water until desired consistency is reached.

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