Two eggs scrambled with a bit of milk, one thick slice of marble cheese chopped into small squares, and some sauteed mushrooms, topped with some homemade chipotle sauce and wrapped in a whole wheat tortilla.
Yum. I had a bit of a craving.
The chipotle sauce is from Deborah Madison's The Savory Way, which is about my favourite cookbook ever. It includes a can of chipotle peppers in adobo sauce, blended with boiling water, brown sugar, tomato paste, and balsamic vinegar. It's yummy. Our friend Steve eats it as soup.
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