Keeping breakfast light and nutrition-packed is a great idea for most of the week. But come Sunday, something more substantial and rib-sticking is usually in order.
Most large American or English-style breakfasts can be overly heavy and laden with fat. Or soaked in sugar and syrup. There is a healthier but still-filling option: break your fast in the traditional Central American manner.
My favorite breakfasts ever were at a little Salvadoran place called Izalco in the Mission District of San Francisco. While definitely not calorie-poor, their breakfast wasn’t as quick to clog your veins as bacon, sausage and tons of butter are.
I often try to replicate that wonderful repast at home. I can usually get pretty close. It’s not hard, and the meal comes together pretty quickly. It’s also easy to up the amount for a crowd.
The only thing missing is the sound of tortilla masa slapping back and forth on abuela’s hands in the back.
How to Make a Salvadoran Breakfast
- Heat some refried beans in a small saucepan. Add a little water to loosen it up a bit. Keep warm.
- In a saute pan or skillet, saute some ripe plantains in olive oil. Sprinkle with a little salt and set aside to keep warm. A low oven is good.
- In the same pan, brown a thick slice of ham on both sides. Keep warm with the plantains.
- Again using the same pan, scramble or fry some eggs. If scrambling, stir in a small handful of chopped scallions or cilantro if you like.
- Heat some corn tortillas on a plate in the microwave. I like to have 2 to 3 per person.
- Now put a little of the beans, plantains, ham and eggs on each plate. Add a nice chunk of queso fresco if you want. And if you could care less about cholesterol, add a big dollop of sour cream or crema agria salvadoreña.
- Serve to friends with salsa and lots of hot coffee.
Que rico!
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