I haven’t posted much about what we’ve been making in the kitchen these days, but trust me, we are still trying out new recipes and mixing things up quite a bit!
For Father’s Day this year, we went to Bar Louie and both Eric and I ordered these breakfast bowls that were tater tots, scrambled eggs, sausage, and melted cheese. They were amazing, so we decided to recreate a lighter version of them on our own.
Instead of tater tots, we sautéed some red potatoes, onions, zucchini, and green peppers and put them on the bottom of our “bowls.” Then, we added regular scrambled eggs and chorizo. Next, Eric made his amazing Mexican cheese dip with a fresh green chile and we poured that over the top of it, along with some homegrown cilantro. We served it with fresh fruit.
This might be my new favorite dish!