Here is how we do Saturday and Sunday Breakfast around here. It's Old School...........
First start with dried red New Mexico Chile
Then grind it
Resulting in fresh Chile Caribe
Simmer with other ingredients to make Chile Rojo (Red Chile)
Next I bring home the bacon..... do, due, dee, due......
Fryin' up in a pan..... do, due, dee, due.......
Bacon??........ Did somebody say........Bacon???????
Now get yourself a Napal cactus petal and use a vegetable brush to scrub off the thorns under cold water
Slice into 1/4" slices
Remove the thorn nubs and cube into 1/4" chunks
Saute the Napal in olive oil in a cast iron skillet until the cactus is olive color then add a basic egg mix
Cook until the eggs are done
Simultaneously...... Use the God's gift to mankind, (called a Moulie), to shred organic red potatoes in preparation for hash browns. Cook potatoes in a single layer with olive oil and salt till mouth watering crispy brown on both sides.
Put warm eggs, warm hash browns, bacon and fresh from the skillet Napal eggs on to a plate smothering the Napal eggs with Chile Rojo. Serve with a fresh whole wheat flower tortilla. Mouth watering goodness.............. Is it Friday yet??????
The New Mexican