Egg Tostada, kinda

Breakfast has come again! I had this for dinner two nights ago and I had it for breakfast this morning, thanks to my wonderful husband.
I wish I could take credit for this one, but it is my husband who makes it for me. I have made this before, but for some reason, it just tastes better when he makes it. I think it is that extra does of I-didn't-have-to-cook-it that makes this dish the best.
We are meeting up with our friend Sriracha again only because I usually buy mild salsa. My husband isn't as big a fan of spicy food, so I figure I can add spice to my salsa, but I can't take spice out of his.
Wait - who am I kidding? I would still put Sriracha on it, even if it was atomic salsa.

Prep time: 5 minutes
Cook time: 5 minutes
Cost: about $0.25 a serving


2 eggs
2 corn tortilla
cumin
salsa
cheese
minced onion (optional)
pad of butter
salt and pepper, Tony's

Before you start anything, pop those two corn tortillas in the toaster oven. What? You don't have a toaster oven? You can wrap them in moist paper towels and microwave them for 20 to 30 seconds. They won't be crispy, but they will still taste pretty darn good.

I happened to have some minced onion in the fridge for another dish I am making later today, so he browned just a little in the butter. I must say, it was a wonderful addition. Scramble the eggs in a small pan with cumin, salt and pepper. Take the corn tortilla out of the toaster over. It should be crispy, but not burned. Top one with cheese and egg. The heat from the tortilla and the eggs will melt the cheese. Add salsa and Sriracha sauce. Close up this bad boy with the other corn tortilla.
I usually cut into four wedges to eat it.

Yummy cheesy spicy grits.

Breakfast is an often ignored time of the day. People seem to just skip over the breakfast recipes. However, for someone with a gluten issue, breakfast is one of the best times of the day! There are just so many options: eggs of all sorts, bacon, sausage, fresh fruit, Chex cereals, hash browns, home fries, and my personal favorite - grits. I  used to not enjoy grits, and it wasn't until I was forced to give up my cream of wheat that I gave them another try. I still do not enjoy them plain; I have to always add at least butter or cheese. I eat these grits at least twice a week.
Now, Sriracha sauce is God's gift to those who love spicy food. It has an awesome flavor. I used to be a Tabasco girl, and don't get me wrong, Tabasco has a place in my heart. But, it adds a vinegary taste sometimes. Sriracha is made with garlic paste instead and isn't over powering. Since it seems to be increasing in popularity, I luckily have been to find it each time I have needed it, even here in Alabama.

Prep time: 3 minutes
Cook time: 5 minutes
Cost: to buy everything outright, about $6.00, but per serving it is just pennies. 


1 cup of water
3 tablespoons instant grits
cheese of your liking
1 egg
ranch dressing
Tony's (or salt and pepper)
Sriracha sauce

Place water and grits in a microwave safe bowl and microwave on high for three minutes. Be sure your bowl is big enough since grits will overflow.
While the grits are in the microwave, scramble the egg and slice the cheese if you need to.
Add egg, cheese, a little ranch dressing, Tony's and Sriracha sauce.

It is SO good. I swear.