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What do you eat for a typical breakfast?
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<blockquote data-quote="Dannyalcatraz" data-source="post: 8390962" data-attributes="member: 19675"><p>I just discovered Tajin seasoning in one of my local groceries’ produce section the other day, so I’m experimenting. It’s a Mexican spice blend with mild chiles, salt and powdered citric juice. The flavor is lime-forward with a very slightly warm finish.</p><p></p><p><strong><span style="font-size: 18px">Breakfast from 4 days ago:</span></strong></p><p>Today’s breakfast: open faced ham, chicken, egg & cheese sandwich on toasted pita</p><p><img src="https://i.imgur.com/VgjmPjQ.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Buttered, toasted pita</p><p>2 pieces each of chicken and ham cold cuts</p><p>3 pieces of caramelized onion Monterey Jack cheese</p><p>Over medium egg</p><p>Tajin seasoning</p><p></p><p>After the pita was toasted and buttered and the egg was frying, I started assembling the sandwich. After piling everything on, I gave the cold cuts & cheese a quick zap in the microwave to slightly warm them and melt the cheese just a bit. Then the egg went on top. (I was intending to cook the egg over easy for a more EtG’s Benedict result, but got an ill-timed phone call.) Regardless, this was a winner!</p><p></p><p>In this experiment, I seasoned the egg with it during the frying process, but also sprinkled it on the naked buttered pita and again on the cold cuts. That ensured it would suffuse the entire dish.</p><p></p><p></p><p><strong><span style="font-size: 18px">Breakfast from 2 days ago:</span></strong></p><p>[MEDIA=imgur]ihni2Ht[/MEDIA]</p><p>Scrambled egg patty with American &amp; smoked Gouda cheese, seasoned with Tajin, black pepper, and parsley.</p><p></p><p>2 pieces of sliced Black Forest ham</p><p></p><p>Toasted, buttered pita </p><p></p><p>Topped with a smear of roasted pepper salsa and sliced green onions</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 8390962, member: 19675"] I just discovered Tajin seasoning in one of my local groceries’ produce section the other day, so I’m experimenting. It’s a Mexican spice blend with mild chiles, salt and powdered citric juice. The flavor is lime-forward with a very slightly warm finish. [B][SIZE=5]Breakfast from 4 days ago:[/SIZE][/B] Today’s breakfast: open faced ham, chicken, egg & cheese sandwich on toasted pita [IMG]https://i.imgur.com/VgjmPjQ.jpg[/IMG] Buttered, toasted pita 2 pieces each of chicken and ham cold cuts 3 pieces of caramelized onion Monterey Jack cheese Over medium egg Tajin seasoning After the pita was toasted and buttered and the egg was frying, I started assembling the sandwich. After piling everything on, I gave the cold cuts & cheese a quick zap in the microwave to slightly warm them and melt the cheese just a bit. Then the egg went on top. (I was intending to cook the egg over easy for a more EtG’s Benedict result, but got an ill-timed phone call.) Regardless, this was a winner! In this experiment, I seasoned the egg with it during the frying process, but also sprinkled it on the naked buttered pita and again on the cold cuts. That ensured it would suffuse the entire dish. [B][SIZE=5]Breakfast from 2 days ago:[/SIZE][/B] [MEDIA=imgur]ihni2Ht[/MEDIA] Scrambled egg patty with American & smoked Gouda cheese, seasoned with Tajin, black pepper, and parsley. 2 pieces of sliced Black Forest ham Toasted, buttered pita Topped with a smear of roasted pepper salsa and sliced green onions [/QUOTE]
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