9:20 Leave track meet, NYC. (Dream come true: watching both girls run a 4×800 relay, literally one handing the baton to the other) Kids will take bus home after meet is over
9:21 Barely pull onto highway when Andy asks What should we do for dinner? My mind instantly goes to eggs when the kids aren’t home. Breakfast burritos.
9:46 Arrive home.
9:47 Andy assembles Gin & Tonics; I dice an avocado
9:50 Text from kids: Bus will be at the school in 8 minutes
9:51 Rock-paper-scissors; Andy loses, chills his Gin & Tonic in the fridge, heads to school five minutes away for pick-up
9:52 I add can of beans to pot; scramble four eggs in another skillet
9: 59 Remove eggs from skillet, fry up a few tortillas and cheese
10:05 Andy back, drink removed from fridge.
10:08 Tortillas topped with eggs, warmed beans, salsa, avocado. Dinner served.
Breakfast Burritos for Two
1/2 a 14-ounce can refried beans (save the rest)
1/4 cup shredded sharp cheddar
1 tablespoon butter
4 eggs, whisked and seasoned with kosher salt and freshly ground pepper
1 avocado, diced as shown below
salsa and cilantro (chopped) for topping
Heat beans according to label instructions until warmed through, about 5 minutes. In another nonstick skillet, over medium-low heat, add butter and cook eggs until scrambled and still slightly wet (or to taste). Remove eggs to a bowl. In the same skillet, add tortilla and cook 30 seconds. Flip and top with half of cheddar. Once cheese has melted, remove to a cutting board or plate, and repeat with remaining tortilla and cheese.
Top cheesy tortillas with eggs, a few dollops of beans, avocado pieces, salsa, and cilantro to taste. Wrap up as artlessly as you please and eat.
Enjoy with Gin & Tonics.
Related: Anatomy of a Weeknight Dinner, the Series.