When life hands you a three and a half day weekend, you do something with it.
Unfortunately, we didn’t plan anything until the first half day we received. By that time, most hotels were booked. After a couple hours googling, arguing, and losing patience, we landed on a hotel called Harbourwalk Hotel in Racine, an hour and a half drive away, with a deal on a room. When we arrived, we realized why we were still able to get a room.
But that was okay because the room was cheap, construction wasn’t happening on the weekend anyway, it had a pleasant view of the marina, and was literally right on this Lake Michigan Pathway. We just wanted a place to go ride our bikes without a million people walking in our way with their strollers, puppies, and kiddies bouncing out in front of us. This was a perfect fit, for just that.
It was supposed to rain off and on all weekend. So we took advantage of the no rain while we could, early in the morning. In the afternoon, the sun came out and it was beautiful. And by nightfall, the rain finally came. But it was pretty damn nice to hear the rain falling on the water in the marina right outside our window.
Chilaquiles is my all-time favorite breakfast. When you’re out ordering this at a restaurant, you never know what you’re going to get. Sometimes, it’ll be loads of chips with hardly any toppings. Minimal chips, and tons of scrambled eggs on top. Aint nobody got time for some scrambled eggs on chilaquiles. That’s just not how it’s done!
I realize that eggs are not part of a whole foods, plant-based diet. So, i suggest getting eggs from your local farmer’s market. As close to fresh eggs as you can possibly get. There is a little amish store near me that I get duck eggs from and I just love them, the yolks are bigger and orange and just beautiful.
In a large bowl, cover tortilla chips with enchilada sauce and mix up so that every chip is covered. Set aside.
In a skillet, saute onions and garlic until onions are translucent. Toss in kale and beans, stir until kale is a wilted. Add water if things start to stick, oil is not necessary. Add corn here, if desired, but not necessary.
Mix the veggies until the bowl of chips. Pour everything until a 13x9 casserole dish. Bake for 15 minutes.
Remove from oven, crack eggs on top, equal distance from each other. Cook for another 10 minutes, or until eggs whites turn fully white, or just before (to avoid overcooking the yolks). I find that taking it out of the oven and covering it with a baking sheet helps the eggs set up a bit.
On plating: you have to scoop up the ingredients from around the eggs first. Then, scoop up the egg and place on top. This will not only make it look pretty, but also allow you to crack the yolk and let it run down through all the food underneath.