Like most of Portland, I love brunch. Unlike most Portlanders, ninety percent of the time I am unwilling to wait for two hours to eat it. And while I wish my husband and I went to brunch more often, it’s just a huge time waster: wait forever, suck down a few cocktails at a nearby bar while waiting, finally get seated, stuff your face for 15 minutes because you are so hungry and then go home and nap the Bloody Marys off.
Going to brunch basically means that will be my only accomplishment of the day (which is not necessarily a bad thing, I admit).
But I’ve found cooking brunch at home is so more rewarding. My husband is usually still sleeping or just waking up when I start cooking, giving me free reign to make whatever I want.
Usually I go fairly standard — eggs and a veg-heavy hash for instance, but a few weeks ago I was feeling the need to mix it up. I had leftover masa dough from the night before and the idea of making breakfast sopes was too enticing to pass up.
I made the shells just like I did in this post and then focused on the toppings. I cooked up some chorizo, adding in some leftover carmelized onions and black beans. Garnished with a bit of queso fresco and paired with a cabbage slaw, they looked tasty enough…
But let’s be honest. It’s hard to consider a meal a sibling of breakfast if there’s not an egg involved.
Now that is a beautiful thing to start your day with!
And the best part of eating brunch at home — you can drink a beer before noon without a wait.
Now I just have to name them…breakfast sopes? Sopes Benedict? Just plain delicious?