Recently I saw a recipe for what was called an “egg fried tortilla”. It based on a Chinese breakfast street food called jianbing, and essentially is a crepe base with a fried egg on top along with assorted toppings. Like an open-faced quesadilla. Skipping the batter prep and substituting a tortilla makes this a quick and easy breakfast meal that is endlessly customizable. I’ve tried several different variations so far and I’m pleased with the results. While I am not sure how I’d make these in quantity for a full house, for just a couple of folks it would be easy enough. They are somewhere between a breakfast burrito, a quesadilla, and a wrap, but I am not going to worry about naming it!
The first trial was with two eggs, a whole wheat tortilla, pickled jalapeños, a four-cheese Mexican blend, and Tim’s Salsa on top.
For the second trial, I used green onions, breakfast sausage, and Monterey jack cheese, and with Tim’s salsa on top.
Today was the third trial using bacon and Tim’s Salsa inside, with pickled jalapeños and home made queso on top. Cookie & Kate’s Queso recipe is my wife’s favorite version so far, and I had made a batch for her last night. It is not easy to reheat but on my third attempt it worked.
Perhaps I’ll leave it open-faced for the next trial. I have some chicken chorizo to try out as well. Book a stay here and let me know that you’d like to try one! Then relax on the screen porch with coffee or tea.
