Every once in a while when time is tight, the cupboard is bare, or we’re lacking the energy and inspiration to cook something more complicated, we’ll reach for the eggs in the refrigerator and discover that dinner is served.
And don’t kids seem to rush to the dinner table when they know that pancakes and bacon, not pork chops and broccoli, are awaiting them?
There’s a reason why all of those restaurants serve breakfast all day long. Who doesn’t love breakfast for dinner every once in a while?
That’s the concept behind a new book aptly titled Breakfast for Dinner (Quirk Books, $19.95 hardcover), by Lindsay Landis and Taylor Hackbarth, a husband-and-wife team from Nashville, Tenn.
The pair have gathered more than 100 recipes for traditional breakfast dishes with a twist, which make them perfect for gracing the dinner table.
There’s Breakfast Sausage Ravioli, stuffed with potatoes, cheese, bacon and pork; Pizza Overeasy with an egg on top; and this recipe for Scrambled Egg and Salmon Quesadillas.
SCRAMBLED EGG AND SALMON QUESADILLAS
1 leek, sliced into thin rings (about 2 cups sliced)
1 tbsp. vegetable oil, plus more for brushing
2 tbsp. vegetable broth
4 large eggs
2 tbsp. crème fraîche or sour cream
Pinch each of salt and black pepper
2 oz. smoked salmon, cut into bite-sized pieces, divided
4 10-inch flour tortillas
½ cup grated fontina or Gruyere cheese, divided
Prepare leek by trimming off the roots and very bottom of the bulb; slice the white and light green parts only. Discard the darker green portion, which is too tough to eat.
Place leeks in a large bowl of cold water; slosh them around to separate rings and wash completely (any dirt stuck between the layers will fall to the bottom of the bowl). Remove with a slotted spoon and drain completely.
Heat oil in a 10-inch nonstick skillet over medium heat. Add leeks and cook until translucent and just starting to brown, about 5 to 7 minutes. Add vegetable broth and cook until no liquid remains, 2 to 3 minutes more. Transfer half of the leeks to a bowl.
In a bowl, whisk eggs with crème fraîche. Add salt and pepper. Pour half of egg mixture into skillet with leeks. Sprinkle with half of salmon. Cover and cook until top of mixture is beginning to set but is still slightly underdone, 5 to 7 minutes. Top with 1 tortilla. Brush top of tortilla with a little oil, and carefully flip entire quesadilla with a large spatula. Sprinkle with half of cheese, then top with a second tortilla; brush with oil.
Cook until bottom of tortilla begins to brown and blister, then flip and cook until both sides are evenly browned. Transfer to a cutting board and cut into wedges. Repeat for second quesadilla and serve.
Makes 2 quesadillas.