If you’re feeling anything like we are, you’re looking for something to do and might be tired of the same quarantine meals each day. You might have a few items in your kitchen like eggs, tortillas, and canned tomatoes that you use for the same meals or maybe not at all.
What if we told you we’ve got a way to spice things up? Okay, okay. We don’t, but we know someone who does! That’s where Chef Schmucker comes in. He took us on a quick drive to breakfast town and look at what he taught us how to make! Good news! You can too:
Yield: 4 Servings
Chef Scott Schmucker
1 lb. Diced Tomatoes, fresh or canned
¼ cup Onion, small dice
2 Tbsp. Garlic, minced
2 ea. Jalapenos, minced
2 Tbsp. Lime Juice
1 tsp. Lime Zest (outer peel), minced
¼ cup Cilantro Leaves, chopped
½ tsp. Salt
¼ tsp. Black Pepper
2 Tbsp. Olive Oil
2 Tbsp. Olive Oil
4 ea. Flour Tortillas, 6-inch
8 ea. Eggs
4 oz. Cheese, Mexican (Queso Fresco), and/or Sharp Cheddar, shredded
1 ea. Avocado, peeled and sliced
1 ea. Lime, deseeded and cut into wedges
4 sprigs Cilantro Leaves, fresh
15 oz. Refried Beans, heated (can also use Black or Pinto Beans)
1. Combine all ingredients for salsa, except for olive oil, in a bowl. In small saucepan, heat
olive oil over medium heat.
2. Add all remaining ingredients for salsa to hot oil.
3. Cook over medium heat for approximately six minutes or until vegetables are softened.
4. Transfer mixture to a food processor or blender and pulse/puree lightly. Set aside an
allow to cool slightly while finishing eggs.
5. Heat two separate small Teflon sauté pans over medium heat. Add one tablespoon of
olive oil to each pan.
6. Crack two whole eggs and place into one hot skillet. Place one flour tortilla into the other
hot skillet. Turn flour tortilla once, browning lightly on both sides.
7. Pour 1-2 tablespoons of water into the egg skillet and place another sauté pan or lid over
the skillet. Allow eggs to steam to your desired doneness.
8. Place hot flour tortilla on serving plate, top with two basted eggs.
9. Garnish with warm salsa, cheese, avocado slices, lime wedge, and cilantro leaves. Serve
warm refried beans on the side.
More about the chef behind the creation: The small-town guy, raised in Stoystown, PA, has had the opportunity to do some pretty incredible things in his career. He’s worked as a chef at multiple Ritz Carlton locations, organized food service for two Super Bowls and the 1996 World Olympics, cooked for rock group U2, and served as private chef to some of the Pittsburgh Steelers. Pretty cool, right? We agree!
In the last 15 years, Chef Schmucker has found a second passion – teaching. He’s got a bunch of fancy letters after his name (EdD/CEC/CCE) to let you know he’s not only a trained, professional chef, but he’s also a professor! He currently teaches at Westmoreland County Community College, preparing the next generation of chefs for the field through his own experiences. Today, we get to be the students as he teaches us how to make huevos rancheros, a classic Mexican breakfast dish!
Here are some interesting facts about Chef Schmucker:
Q: When did you know you wanted to be a chef?
A: My father owned a restaurant, so I grew up in that atmosphere and I loved it. After taking the place over for him, I realized pretty quickly management wasn’t my main interest and that what I really loved was being in the kitchen.
Q: What is your favorite dish?
A: As simple as it is, I would say spaghetti! I really just love pasta.
Q: What do you do when you’re not teaching?
A: I’m sometimes working at Tailgatez Restaurant in Somerset, PA. I also enjoy working out, hunting, or spending time with my awesome family.
Q: What ingredients are a must have in every home kitchen?
A: Eggs, garlic, great cheeses… and good wine!!