When preparing to write this post I had no idea it has been over 3 months since I posted last! Thinking back it all makes sense because a month ago I picked up another job. 2 weeks later quite my first job and almost simultaneously picked up a new second job. As a chef and hopeful one day restaurateur it is important to build your skill set by exposing yourself to many different work environments and that has certainly been the case!
After moving to the Midwest I started out as a Line Cook at a corporate monster. After a long time of travel and relaxation I really needed a job and the Midwest isn’t exactly a culinary mecca. I have however been impressed and pleasantly surprised with my dining out experiences. This inspired me to move on and I now find myself as a Sushi Chef at the Drunken Fish learning more about the art of sushi from 2 awesome young sushi masters. I am also working in the kitchen and FOH (Front of House: serving, hosting, bartending) at a crazy, fun-filled family run Greek restaurant called Tasso’s. Happy to be involved in 2 of my favorite types of food, Japanese and Greek, I am also happy the adjustment period is over. 70 plus hours a week was getting a bit rough…I am hoping 60 to 65 will give me a little more time to keep sharing my passion for food and cooking with you!
Huevos de Cebollas
Green Girl Goodies, June 2012
The dish is great for a weekend breakfast or brunch for a party of 2 or 20. When preparing it for a small group you can assemble the stacks individually as seen above. The stack in the back ground has 2 eggs and the stack in the fore front has one.
If you serve this dish for a large group set up the various ingredients for people to design their own. If you want to make cooking such a large volume of eggs a bit faster and simpler, scramble them!
This dish uses the Mild Salsa and the Spicy Cilantro Lemon Crema featured in the Southwest Black Bean Taco Salad so you can save yourself some preparation time by planning ahead and making these items in larger batches.
Below is our serving for 2:
3 Eggs
2 ea Corn Tortillas
1/3 c Yellow onion, julienned
1 Roma tomato, medium, sliced in rounds then in half moons
2 tb Cotija Cheese, crumbled
2 1/2 tb Extra Virgin Olive Oil
½ tsp Sea Salt
1/8 tsp Black Pepper, preferably freshly ground
- Preheat the oven to 375.
- Combine 1 tb olive oil and ¼ tsp salt. Rub the mixture evenly over both sides of the tortillas.
- Place the tortillas on a baking sheet and place in the preheated oven. Cook for 6 minutes, then rotate the pan and cook for another 6 minutes. Flip the tortillas and cook for an additional 2 minutes or until golden brown. Let the tortillas cool to room temperature before using.
- Heat a small sauté pan over medium high heat and once hot add 1 tb olive oil.
- Add the julienned onions, ¼ tsp salt and pepper. Cook the onions until carmelized. They will be appear opaque and golden brown.
- Hold the onions warm by placing them on a plate covered in foil or just wrapped in a piece of foil as seen below.
- Assemble your tostada by first spreading a thin layer of salsa.
- Next spread on a thin layer of crema.
- -
Place an even layer of onions on top of the
crema.
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-
- Place the completed stacks in the preheated oven for 2 – 4 minutes until heated thru.
- While the stacks are heating, heat a medium sauté pan over medium high
heat. Add the remaining oil and add your desired serving of eggs.
- Cook the egg/eggs to desired doneness and set on top of your baked tostada.
- Top with tomatoes, cotija and a sprig of cilantro and serve immediately. First the 2 egg version…
Then the solo huevo!
Up Next…
Quick Quinoa and Vegetable Pilaf
