I decided to continue my culinary excursion around the menu rather than going to my fave Border Benedict. I toyed with the idea of partaking of one of the sweet treats, such as stuffed french toast or Bananas Foster waffles, but my final choice was between the Breakfast Burrito, $8.95 for a flour tortilla stuffed with scrambled eggs, chorizo, cheddar jack cheese, poblano pepper and onion, topped with queso fundido, sour cream, pico de gallo, avocado and green onion, served with skillet potatoes and black beans; or the Mexico City Maria's Chilaquiles, $7.95 for a Mexican-style breakfast casserole with corn tortillas, refried beans, salsa verde, queso blanco and a sunny side up egg, served shot of jugo de limon y chile. The chilaquiles won, but I chose to get a poached egg rather than the sunny side up simply due to personal preference.
When it came out, it looked absolutely delicious. It didn't disappoint. The corn tortillas were layered with beans and salsa verde and the queso and poached egg were perched on top. I liked that they didn't overdo it with the cheese, the beans were perfectly creamy, and the salsa verde had a nice crisp bite to cut through it all. As ususal, the poached egg was perfectly done and I only used a bit of the "jugo de limon y chile," translation-lemon juice and chiles, which is exactly what it tastes like! :-) It gave even more of a bite than the salsa verde, as well as a serious kick in the spice level. The menu fails to state that you also get a decent serving of skillet potatoes with this dish and today's were spot on!My husband had his usual Farmers Market Skillet, ($9.95) a skillet full of bell pepper, onion, zucchini, yellow squash, wild mushrooms, skillet potatoes, broccoli and oven roasted tomato, melted cheddar jack cheese, topped with two basted eggs. Of course, him being him, he got it minus the bell peppers and tomatoes, but he loves it and, I have to admit, every time I take a nibble I think it's delicious. Overall, yet another perfect trip to Wild Eggs and the only reason I don't rate it "Out of this world" is nothing beats the Border Benedict...yet!
After leaving my heaven on earth, we ran errands and shopped at various stores throughout the day and decided to have a nice, quiet dinner at home. Being the chicken lover he is, my husband requested my chicken stroganoff, which is unbelievably easy. Take one large chicken breast, cut into 1 inch pieces, and sautee in butter-flavored cooking spray over medium-high heat until golden brown. While it's cooking, cook one full bag of extra-wide egg noodles in a pot of boiling water, open and drain two small cans of sliced mushrooms, and mix two packages of McCormick stroganoff mix into 2 cups of water. When the chicken is almost done, add all the mushrooms and allow to cook with the chicken until they are sizzling well. Dump the stroganoff mixture into the chicken and stir. As it cooks, the sauce will start to thicken. When the chicken is thoroughly cooked, turn down the heat and add 1-2 cups of sour cream (I use light.) After mixing well, pour the mixture into the cooked, drained noodles. This is good comfort food and it took less than 30 minutes! If I were to fix this for company, I would use fresh mushrooms instead of canned and rather than pouring all the stroganoff into the noodles before serving, I would place the egg noodles onto dinner plates and spoon the sauce and meat on the top, or, alternately, cook one chicken breast for each person and keep it intact, finishing off with a little chopped fresh parsley on top of the sauce. Sure to be a tasty hit with just about anyone. Enjoy!
