It started with the decision to change one wall, and ended with a main floor gut. A familiar story for many. We are now closing in on two weeks of living in the basement, and cooking in the laundry room - on a hotplate and a toaster oven. To be fair, we estimate our laundry room to be the size of many a NYC apartment, but we never anticipated preparing meals for 4 in there.
Moving on to exactly how we are managing this. By carrying the summer salad well into the Fall, and being creative with prepared meals - that being the cheat. With thanks (again) to our neighbourhood butcher Olliffe, and their freezer full of Game Day Chilli - we're a go. Here's what you need.
(serves 2)
chili of choice
4 tostada shells
4 eggs
sour cream or plain yogurt
sharp cheddar
1 avocado
1 jalapeno pepper
I'll move quick through this, so try to keep up. Warm the chili, poach the eggs (medium). Lay out 2 tostada shells per plate, pour over serving of chili, pop two medium poached eggs on each plate. Top with grated cheddar, sour cream (or keep it light with plain yogurt) half the avocado and a touch of salt.
Enjoy.
