Breakfast, Saturday December 10: scramble with cheddar; roasted garlic bread, fruit, homemade hot sauce.
I get so preoccupied with dressing up eggs I forget sometimes that properly cooked scrambled eggs are a treat unto themselves. Just a little cheese on top, heaven.
The sauce is homegrown Ecuadorian lemon chilis. Salted and naturally fermented then pureed with some vinegar and water to thin. Tadar!
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