A Childhood Memory and Favorite

As a kid growing up, Saturdays were our (me and my sisters') day to hang out with our dad. We would do all sorts of things on Saturdays like go play golf, go to the movies, slot car racing and usually watch Mel Brooks' History Of the World Part One. We did not always do a cooked breakfast, but when we did it typically was Corn with Eggs and Tortilla. My dad was trying to get the corn to taste like the corn on a Chilean dish called Pastel De Choclo, which he came pretty close too, and he turned it into a breakfast. This is the dish that inspired me to start cooking as I would try to recreate it. While making this dish, I also realized my love and passion for cooking. It ultimately led me to culinary school, becoming a chef, and working in restaurants. Over the years I have tweaked this recipe to make it my own. I hope you enjoy it as much as I do, as a matter of fact I will be making it for my breakfast today as soon as I finish sharing my recipe with you.

Yield: 1 serving
Canned corn    1 ea.
Butter               1 tbl spn
Garlic Minced  2 tbl spn... You can never have too much Garlic.
Dried Basil       2 tsp
Mrs. Dash Dries Chipotle flakes   2 tsp
Kosher salt       To Taste
Pepper              To Taste
Whole Shelled Eggs   2 ea.
6 inch Tortillas Corn Or Flour   2 ea. (For my Photo I used whole wheat pita)
Avocado         1/4 ea.      

-In an 8 inch saute pan melt the butter and add the garlic to lightly brown over Medium high heat.
-Add Corn to pan and toss. Allow to cook for 2 minutes.
-Add Dried Basil, almost all of dried Chipotle Flakes Salt and Pepper toss and allow to cook additional 2 minutes.
- Push all corn in slightly toward center of the pan. Using a spoon or spatula make 2 holes about the size of a 1/2 dollar in the corn, if corn slightly falls back into the holes it okay.
- Crack open eggs and place in the holes you made in the corn sprinkle remaining Chipotle flakes on eggs.
- Place lid on saute pan and reduce heat to low. Allow to steam until eggs are almost fully cooked.
-Lift lid and place tortillas on top and replace lid. Cook for 45 seconds.
- Eggs should be filly cooked, yolk should be hard.
- For Plating remove eggs from pan. Mound corn in center of the plate. Place eggs on top of corn. Slice avocado and place on top of eggs.  Fold tortillas and place on edge of place.