100

And just like that, this is post number 100 for Wisconsin Fun Next Exit.

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Over the past couple of years I have truly enjoyed writing here- in this tiny space of the atmosphere- and I hope you have liked it, too. While I may not tell you enough, I am always thinking about you. I hope that you have found something that made you laugh or think or want to get your buns into the kitchen. It makes me infinitely happy that that is a possibility.

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Now I’m not trying to tell you what to do, but lately I’ve been spending weekend mornings listening to 1970s Rod Stewart on the record player and cooking eggs. And because this is my 100th post, you just might want to listen to me. A couple of weeks ago I told you about eggs in purgatory. This morning I adapted an idea from Heidi Swanson (she calls it sun toast) and made eggs in Wisconsin: Melt a hunk of butter in a skillet over medium-low heat. Take a round cookie cutter (or a Wisconsin one, if that suits your fancy/ is all you have) and cut a shape out of the middle of a piece of bread. Put the bread (both parts) into the skillet and toast both sides. Next, carefully crack an egg into the hole. Flip it with a spatula and cook the egg to your liking. Just before serving rub a garlic clove all over the toast. Or, if you are Dan, skip the garlic and grate sharp white cheddar all over the darn thing. A salad of arugula and olive oil is nice on the side. And coffee. Keep it coming.

If you are up for a little bit more flavor and punch, my other suggestion is to make ranchero breakfast tostadas, from my new cookbook, The Sprouted Kitchen. These are easily adapted to what you have in the fridge- I used whole yogurt instead of sour cream, a yellow onion instead of green and whole wheat flour tortillas in place of corn. They were delicious all the same.

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Ranchero Breakfast Tostadas

Serves 2
Adapted from The Sprouted Kitchen

Ingredients:
1 cup cooked black beans
1/4 cup whole milk plain yogurt (and more for topping the tostada, if you like)
1/4 yellow onion, chopped
ground cumin
pinch salt
red pepper flakes
2 whole wheat flour tortillas
2 eggs
shredded sharp white Cheddar
avocado (optional- if you have one, it’s delicious)
1/4 cup chopped cilantro
1/2 lime
Hot chili sauce

Directions:

Preheat the oven to 400 degrees. Warm the beans in a saucepan (if using a new can, drain them first) over low heat. Add a little luke warm water, the yogurt, onions, cumin, salt and red pepper flakes and mash them up a little with a fork. Turn off the heat, but cover to keep warm. Fry the eggs in butter, olive oil or coconut oil. Meanwhile, place the tortillas in the heated oven until they become a little crisp. Assemble the tostada by topping a tortilla with 1/2 of the bean mash, an egg, avocado slices, shredded cheese, yogurt, cilantro, hot sauce and a squeeze of lime.

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It’s above twenty degrees and I’m off for a run. But be on the lookout- Dan and I have a surprise up our sleeves. A new corner of the universe where we will share the things that make us happy. Until then, thank you for reading.

Cheers.

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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