Ever have one of those nights when you’re up too late with friends, you drink too much, then you all pass out on the floor until the dog licks your faces in the morning? With New Year's coming up, I get nostalgic about these things. I know, it’s much more romantic and charming in your 20s than it is in your—ahem—30s, but it still happens (right? It’s not just me?) and the cure is always the same: a breakfast of protein and a little grease will slowly get you back on track. But don’t buy that “hair of the dog” crap—I’ve tried, and it's not a good idea. Momma says no.
I love this so much that I even make this when I’m sober. Then I have it with beer, but don’t do that in the morning! I’m watching you!
The Morning After Skillet
1 tablespoon olive oil
¼ cup milk
Salt and pepper
½ cup shredded cheese
½ cup salsa
½ can black beans
Leftover veggies (cooked green things, mushrooms, onions) if you’ve got them
A couple handfuls of tortilla chip crumbs (check the bottom of the bag, couch cushions, your friend’s cheek…)
Beat milk, salt, pepper, and cracked eggs in a bowl and set aside.
Heat oil in a large skillet on medium high; oil shimmers when it’s ready. If you’re going to get ambitious and toss in vegetables, sauté them to your preferred level of doneness and then toss in the egg mixture. Stir eggs constantly (you’re scrambling them) until they’re close to done, then toss in the tortilla chips crumbs, black beans, and the salsa. Continue cooking, and stirring, until the tortilla chips are a bit soggy, then stir in the cheese. Heat until cheese is melted and divide onto plates. Top with sour cream or plain yogurt if desired.