If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
Heat a 14-inch skillet, add the oil and swirl it around in the pan. Stir in the scallions and chilies. Add the tomatoes, salt and cilantro, if using. Stir over high heat for about 2 minutes.
Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture. Serves 6.
This rich, gooey cake pairs with coffee or hot chocolate for breakfast. Add a scoop of ice cream and chocolate sauce, and you have dessert.
AUNT PATTY'S
COFFEE CAKE
Filling:
2 tablespoons sugar
1 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons coarse salt
8 tablespoons (1 stick) unsalted
butter, softened
1 cup sugar
2 large eggs, at room temperature
1 cup sour cream, at room
temperature
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a small bowl, mix together the sugar, instant coffee and cocoa. Separately whisk together the flour, baking soda, baking powder and salt.
Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.)
Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
Pour one-third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.
Recipes from "Mad Hungry: Feeding Men & Boys."
