And I can make breakfasts for just me, food that I like uncompromised by the desire to make other people happy. One of those breakfasts is rummage eggs.
Rummage eggs is scrambled eggs with stuff in. The stuff is whatever I found rummaging through the fridge. One day it was a bit (maybe 2 tablespoons-full) of chicken fajitas-chicken meat, onions, red and green peppers, and seasoning-not enough to bother putting in a tortilla but too much to just throw out. I chopped it all a little finer, warmed it in a pan, then poured in a couple of beaten eggs and scrambled it all together. Another time it was just three tired-looking ribs of kale and part of an onion (previously sliced for hamburgers). I discovered that kale and eggs go together really well, so I plan it that way pretty often now. Of course a bit of cheddar cheese is always good in eggs, or the last slice of dry salami. But my favorite is a cheap version of migas.
Rummage migas happens when there's just one tortilla left in the package--it can be either corn or flour. I chop it up and saute with onion and anything else in the fridge that is in the neighborhood of Mexican flavors, like a bit of red or green pepper or some black beans. I might shake a little cumin into the pan, too. Then pour the beaten eggs over it and when they're cooked, sprinkle a little grated cheese on top. Once it's on the plate, salsa is good if you've got any (not while cooking, tomatoes make eggs too watery for me).
Rummage through your fridge some time and let me know about any serendipitous combinations you find for your version of rummage eggs.
This entry was originally posted at http://snippy.dreamwidth.org/47271.h