COUNTRY BREAKFAST
Most of Jim's family claim roots in the North Carolina Piedmont area. He retains fond memories of relaxing vacation breakfasts when relatives would prepare country sausage, eggs with fish roe and southern biscuits. This is a variation on that theme substituting our favorite tortillas and salsa for the biscuits. Mix and match your own favorites to welcome the start of a relaxing day.
Move your cursor on any picture for a brief explanation. Click any picture to enlarge.
Enjoy!
|
|
The country sausage can be cooked either in a little water in a skillet on the stove allowing it to brown at the end or cook them on the grill.
The eggs are scrambled with a little milk, salt, pepper, ground cumin and grated mozzarella cheese, then topped with sweet red peppers and fresh cilantro.
To prepare the shad roe, sauté 1/2 cup of onion and 2 T. crumbled, cooked bacon in olive oil. Carefully place the shad roe on top of mixture, cover and cook about 3 minutes until a nice crust begins to form. Gently flip and continue cooking until the bottom side begins to crisp adding a little more olive oil if necessary.
Serve with warm tortillas, butter, and your favorite salsa.