2 T. Roasted Red Pepper Spread (see recipe above)
Salt and pepper to taste
Optional: Fresh basil, thinly sliced (chiffonaded)
Melt the butter in a heavy-bottomed skillet. Crack the egg and slide it onto the skillet near one edge. Place the tortilla rounds or wedges along the other side of the skillet. Flip the tortilla rounds when they begin to lightly brown. Toast the other side and transfer to a serving plate.
Cook the egg, flipping once if desired, to your preferred doneness. Use a spatula to place the fried egg on top of the toasted tortillas. Top the egg with the Roasted Red Pepper Spread. Sprinkle with fresh basil, if desired.
Boiled Cider (Apple Molasses) Milkshake
¼ c. Boiled Cider (see www.foodiewithfamily.com for the recipe)
3 c. rich vanilla ice cream
1 c. milk
Optional: ground cinnamon for garnish
Add the cider, vanilla ice cream and milk to a blender and process until smooth. Pour into a tall glass and garnish with a sprinkling of ground cinnamon, if desired.
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