So yes, genius. But then came the hard part - narrowing the list of delicious food of Leslie's that I've bookmarked, pinned, and pined after over the years! Can I just tell you, it was not an easy task.
But I did manage to decide on one certain dish. My favorite kind of food...food fueled by memory...food fueled by love. I don't care if it's the simplest dish in the world, or one with days-worth of steps, those recipes always turn out to be the best. I chose Leslie's Ejotes con Huevo.
He was home from work the morning that I decided to make them for a late breakfast. When I told him what I was making, he nodded. I asked him if he'd ever eaten Ejotes con Huevo before. He said yes.
"Well, why haven't you ever told me about them!?"
"I haven't thought of them in a long time; I'd forgotten about them, really."
I think he gets exasperated with me sometimes. He's all "just because I'm Mexican doesn't mean that I've tried everything you can pronounce in Spanish". Or you know, he tells me that with his eyes.
So making this dish sparked a little nostalgia for him, and lit a full-blown raging fire for me. I mean, it's a simple dish. And while I never would have thought that green beans and eggs went so well together - they totally do!
Are you wondering which dish of mine that Leslie chose? I knew you were. She went with my Tortas con Chile Colorado...and oh, how I wish that I could scoot my butt on down to Mexico and enjoy one with her! We'd have two of the days meals covered...
Ejotes con Huevo (Green Bean Scramble)
by
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: breakfast vegetarian nut-free soy-free sugar-free eggs green beans Mexican
Ingredients (serves 2)
- 4 eggs, lightly beaten
- 2 tablespoons butter, divided
- 1/2 of a small red onion, chopped
- 1 jalapeño, thinly sliced
- 1 large, ripe tomato, chopped
- 1 (14.5 ounce) can whole green beans, beans cut in half
- sea salt
- freshly ground black pepper
- warm tortillas
- queso fresco, crumbled
- salsa
Instructions
Heat 1 tablespoon of the butter in a medium cast-iron (or other non-stick) skillet over medium-high heat. Add onion, jalapeño, tomato, a pinch of salt, and a few grates of pepper; cook until just soft, 3-4 minutes.
Add green beans and cook, stirring, until heated through, another minute or so. Reduce heat to medium-low.
Add the remaining tablespoon of butter and the beaten eggs; cook, stirring constantly, until the eggs are done to your liking.
Serve immediately topped with queso fresco and salsa, if you wish - preferably scooped up with warm tortillas.
note:
You could use ~2 cups of fresh, blanched green beans that have been cut into 2" pieces in place of the canned green beans, if you'd rather. And yes, I use (and prefer) fresh ones in most applications...but in this dish, there's just something so delicious about using the canned variety. Entirely up to personal preference.
You could use ~2 cups of fresh, blanched green beans that have been cut into 2" pieces in place of the canned green beans, if you'd rather. And yes, I use (and prefer) fresh ones in most applications...but in this dish, there's just something so delicious about using the canned variety. Entirely up to personal preference.
slightly adapted from La Cocina de Leslie
What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food? Well, naturally they decide to get "together" the only way they can and cook up the same dishes. Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way.
Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and use it however we choose...or maybe just talk about it. Good food knows no borders and we hope to share the food we love with you. It's not a competition, it's a showcase. We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it.
Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and use it however we choose...or maybe just talk about it. Good food knows no borders and we hope to share the food we love with you. It's not a competition, it's a showcase. We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it.
Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.
