It’s Sunday morning and I’m hungry. We have nothing in the fridge besides a crust of bread, and expired eggs. Suddenly, I decide to make chilaquiles.
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I can just imagine myself in Paris ordering a crepe from a street vendor, paper wrapper crinkling in my hands as I chew into a sweet, deliciously thin crepe. Short of going to France (or maybe the Logan Square Farmer’s market, haven’t tried those crepes yet!) the best I can do is to make some at home.
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This is one of my favorite ways to prepare breakfast eggs, (my all time fave is poaching.) When you don’t feel like bringing out the frying pan, shirred eggs are good because you just pop the eggs into the oven.
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