Brian is back with more good ideas for weekday breakfasts.

GOAT BREAKFAST SANDWICH
Makes 1 sandwich

∙ 1 brioche bun
∙ 1 egg
∙ 1 slice american cheese
∙ thinly sliced ham
∙ 50 g (3 T) mayo
∙ 25 g (1 T) dijon

1 Stir mayo and dijon together
2 Add olive oil to nonstick pan over med heat and toast brioche bun
3 Reduce heat to med-low, add a little more oil to pan, add egg and salt. Cook 30 sec. Break yolk + flip to set other side
4 Add cheese slice and melt 30-45 sec
5 Add dijon/mayo blend to both sides of toasted bun. Add cheesed egg and ham + top with bun.

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CHILAQUILES
Makes 1 portion

Chilaquiles Sauce Ingredients
∙ 325 g (1 ⅓ c) tomato sauce
∙ 40–50 g (3 T) chipotle in adobo
∙ 3 g (1 ¼ t) chili powder
∙ 2 g (½ t) salt
∙ pinch each: cumin, paprika, onion powder, garlic powder

Assembly Ingredients (per portion)
∙ ¼ c / 60g sauce (recipe above)
∙ 75 g / a handful thick tortilla chips
∙ ¼ c chihuahua cheese, shredded
∙ 1 egg
∙ avocado
∙ sour cream thinned w/ water + salt (add squeeze of lime if you have it)

1 Heat oven to 450F/232C.
2 Add sauce ingredients into tomato sauce can. Blitz with immersion blender or stir well to combine.
3 In nonstick sauté pan over med heat add about 1/4c sauce. Warm for 10 sec, add chips and toss lightly to coat; toss in half of the cheese, melt
4 Top w/ remaining cheese; bake 4-5 mins.
5 Top w/ avocado, fried egg, crema.

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QUICK & DIRTY SHAKSHUKA
Makes 1 portion
∙ olive oil
∙ 75 g (½ c) diced roasted red peppers
∙ 200 g (¾ c) tomato sauce
∙ 75 g (⅓ c)salsa
∙ 2 g (½ t) salt
∙ 5 g (1 ¼ t) sugar
∙ 2 g (1 t) paprika
∙ 2 g (1 t) cumin
∙ 1 g (½ t) coriander
∙ 2 g (¾ t) garlic powder
∙ 1 g (½ t) black pepper
∙ 2 eggs
∙ (optional) feta, fresh herbs

1 Small dice peppers.
2 In an 8” saute over med-high heat, add olive oil then sauté diced peppers 60 sec. Add remaining ingredients (not eggs); simmer 3-4 mins until thickened enough to hold sturdy well
3 Reduce heat to low. Make 2 wells; crack egg in each well. Season each with salt.
4 Option A: spirited simmer → once bottoms set, med-low, cover 3 mins.
Option B: 400F/204C oven → once bottoms set, bake 5+ mins to desired doneness.
5 Top w/ feta, a bit of olive oil, & herbs.

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CHORIZO EGG TACO
Makes 2 tacos

∙ 4 corn tortillas
∙ 2 eggs
∙ small pinch salt
∙ olive oil
∙ 75 g (⅓ c) Mexican chorizo
∙ tomatillo salsa
∙ queso fresco or feta, crumbled
∙ cilantro, chopped

1 Warm tortillas in nonstick pan and keep warm in towels or tortilla warmer
2 Crack eggs into bowl, add salt, whisk
3 In nonstick over high, add olive oil and chorizo. Smash flat then crumble into small pieces. Cook until it takes on a deep brown sear.
4 Add eggs, mix with chorizo and cook for 45-60 sec.
5 Double your warmed tortillas; fill with chorizo/egg; top w/ salsa, queso, cilantro.

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DANBING
∙ 2 large eggs
∙ pinch salt
∙ 10 g (2T) scallion, chopped
∙ neutral oil
∙ 2 flour tortillas

Sauce Ingredients
∙ 10 g (1T) soy sauce
∙ 25 g (2T)y oyster sauce
∙ 3 g (1/2t) sesame oil
∙ 10 g (1T) water

1 Stir sauce ingredients to combine
2 Whisk together eggs, salt, & scallions
3 Heat 2 T oil in 10″ nonstick over med-high. Add tortillas 1 at a time, fry for 30 sec til golden and crispy. Flip to second side, fry another 30 sec. Transfer to paper towel.
4 Add more oil if needed; add half the egg mixture and swirl pan to spread to tortilla size, and immediately top with 1 fried tortilla. cook until just set. Flip and cook another 15 sec.
5 Roll up into tube shape and move to cutting board; repeat with second half of eggs and second tortilla.
6 Slice each roll & drizzle w/ sauce to serve

0:00 GOAT Breakfast Sandwich
4:04 Faster chilaquiles
9:03 Shakshuka
15:38 Chorizo egg tacos
20:13 Danbing