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Some flight attendants gave this to me a couple years ago. It’s cute. My favorite part is the salsa dollop.

I don’t really like eggs, but they seem so convenient. Here’s a recipe for huevos rancheros adapted from the accidental vegetarian. Everything I’ve made from this cookbook has been awesome…except for the banana tarte tatin, which was probably my fault…I’ll be writing about that tragedy soon.

Huevos Rancheros, serves 1

Ingredients:

• oil for frying
• 2 tablespoons butter
• 1 (or 2) eggs
• 2 warm corn tortillas
• for the salsa
• 1/4 onion, small dice
• 1/2 mild pepper of some sort
• a little hot sauce
• 1 clove garlic, minced
• 1/2 cup crushed tomatoes
• salt and pepper

Instructions:

1. mix all the salsa ingredients in a bowl
2. put some oil in your pan and add the salsa
3. make a hole in the middle of the salsa, or rather, create a “ring of salsa”
4. melt the butter inside the ring of salsa
5. break the egg (or two eggs, if you have room) into the ring
6. cover the pan and let cook for about 3 minutes, until the whites are set and the yolk is to your preference
7. attempt to slide the salsa-egg onto a place and accompany tortillas

If you want to make more than one serving, you have to repeat the process or get a couple pans going.

This is how they cook:

What about this: I really like eggs Benedict, but only if the English muffin is replaced with a crumpet, the Canadian bacon is replaced with pancetta (lightly pan fried), and the poached egg does not include the yolk.

Even though frozen and deflated (like my attitude), the ten blueberries resting atop my yogurt-granola really add some zing (also like my attitude), don’t you think?