Breakfast Burrito Dip
Recipe Created by Ruth Paget
When
I was the Youth Services Librarian for Monterey County California, I drove
around a region the size of Vermont and New Hampshire to do programs and would
usually lunch on breakfast burritos made at gas stations in the rural interior
of the County. Those burritos and
strawberry licuados (smoothies) sustained me.
This
“dip” is a nice hors d’oeuvres with a beer.
Serves
4
Ingredients:
-2
tablespoons olive oil
-1
teaspoon dry garlic
-4
beaten eggs
-1/2
pound crispy and crumbled Hickory Smoked bacon
-1/2
cup salsa
-1
(32-ounce) bag of unsalted tortilla chips
Steps:
1-Scramble
eggs in the olive oil and garlic.
2-Mix
eggs with crispy and crumbled fried bacon.
Mix with salsa.
3-Place
dip in a bowl and serve with tortilla chips.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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