Breakfast Tater Totchos with Sunny Quail Eggs, Avocado & Chicken

tater totchos recipe - www.iamafoodblog.com

It appears that tater tots are a thing right now. But to me, they’ve just always been one of my favorite ways to eat potatoes. I’m not picky about my potato consumption. I like potatoes in all ways and forms. I’m in no ways a potato snob. In fact, I’m quite the opposite, more like a equal opportunist potato lover. Baked, boiled, fried, mashed, smashed, roasted…I could go on, but I think you get the point: I love potatoes.

What I don’t like are soggy tater tots. Tots should always be super crispy, almost to the point of having a chip-like exterior that yields to a creamy, fluffy interior. I believe that tater tots should be baked past golden brown to a more even, deep, almost burnished brown. Ironically the tots in these photos are more on the golden side, but let me assure you that they were incredibly crispy.

Once I have crispy tots, all I need is some nice cold ketchup and I’m a happy camper. But sometimes I like to fancy it up a bit and make myself totchos. Totchos are great for using up whatever odds and ends you might have in the fridge. Here I added on some leftover chicken breast, julienned carrots, and jalapeños. It kind of gave it a slight banh-mi feel, but not quite. I also had some quail eggs in the fridge so I fried those up sunny-side up and threw them on as well. Cheese was added, of course, as well as some salsa, sour cream, and diced avocados. All in all, extremely satisfying and definitely one of the things I make again and again when I feel like going all out and eating crispy potatoes topped with cheese (and other stuff too).

Happy Monday!

Tater Totchos Recipeserves 2prep time: 10 minutescook time: 30-40 minutestotal time: 50 minutes

1/2 package tater tots

6-8 quail eggs

1/2 cup cooked chicken, shredded or chopped

1/4 cup julienne carrots

1 jalapeño, thinly sliced

sliced green onions

1/2 – 3/4 cups shredded cheddar

1 avocado, diced

salsa, hot sauce and sour cream, to serve

Bake the tater tots on a lined baking tray according to the package. While baking, fry quail eggs sunny side up in a touch of oil, 1-2 minutes on medium heat. Set aside.

When the tots are done, remove from the oven and top with chicken, carrots, jalapeños, green onions, and shredded cheese. Bake until the cheese is melty and delicious. Remove from the oven and top with sunny side up quail eggs, diced avocado, hot sauce or salsa, and sour cream. Enjoy immediately!

Comments

Smoked Salmon and Avocado Summer Rolls

Smoked Salmon and Avocado Summer Rolls Happy Monday friends! Did you guys have a good one? We had a big ol’ Vietnamese eating and drinking party on Saturday. According to Mike, these parties are called “nhậu.” Basically a bunch of people get together, drink and consume massive amounts of beer snacks. It’s kind of like going to an izakaya in Japan, or maybe heading to the bar for happy hour, only we did it at home since there’s no such thing as a Vietnamese bar around here. Funny fact about that: almost all of the Vietnamese restaurants around here are unlicensed because some Vietnamese people get angry when they drink. Just so we’re clear, I have no idea if any of this is true, but considering this theory comes from Mike–who actually is Vietnamese–I’ll take his word for it. Plus, there’s this pretty crazy video of some girls throwing down in a pho restaurant that kinda sorta supports his hypothesis. No word ...

Sunday Brunch with BAE: Bacon Avocado Egg Sandwich

Sunday Brunch with BAE: Bacon Avocado Egg Sandwich I’m a huge fan of breakfast sandwiches, not that I actually eat them at breakfast. I actually fail at adulting because I don’t do breakfast, except for coffee and sometimes medium-soft boiled eggs. Usually, Mike and I will have something around 10 or 11, or even just start our day with lunch. It’s not that we wake up really late – on the contrary, Mike gets up insanely early (around 6) and I wake up between 7 and 8. I’m not quite sure when I started not eating breakfast on the regular because I have really vivid memories of eating cereal as a kid. It was always Corn Pops or Cocoa Pebbles. As a teen I’d make myself a slice of dry white toast to eat while walking to school. Somehow breakfast eating fell along the wayside. But, I’m pretty sure I can get into eating breakfast on the regular, especially if these breakfast sandwiches were on the menu. I mean, you really can’t go wrong with bacon, egg, and avo...

Carrot Cake Cream Cheese Pudding Pops Recipe

Carrot Cake Cream Cheese Pudding Pops Recipe Creamy cheesecake pudding pops with chunks of fluffy carrot cake! Creamy, cold, sweet and cake-y, the best of all worlds :) There’s a very popular ice cream shop here in town that I felt never really lived up to the hype. There would be lines out the door, but the one time I tried something, it was icy and bland. After that I swore, never again. But then, they opened up a second location and Mike and I would walk by almost everyday. One sunny day, when there was magically no line, we popped in to take a look at the flavors. Carrot cake immediately called out to me. I mean, I love carrot cake . I had a taste, was sold, and was the happy new owner of a very addictive waffle cone full of creamy ice cream with fluffy chunks of carrot cake and cream cheese icing . It was so good that I was sad when it was over. Because, the truth is, it was over for good. I’ve been back so many times looking for carrot cake, but they ...

Food and drink

Search This Blog