This is a fun Nom Nom Paleo recipe. I tried to adapt it with fresh spinach which didn’t work perfectly, but I still liked these.
John was generous enough to gift me a bagel-making class for Christmas, and it was terrific! I learned how to make bagels two ways: using pre-fermented dough, and using a poolish (a quicker type of starter). I’m going to list both recipes here; I actually have another batch of pre-fermented dough in the fridge right now, and iI’m going to try incorporating it into homemade Italian bread this week.
I kind of improvised this recipe, but I’ve made it twice now and quite enjoy it. We either serve it as patties or crumbled up with scrambled eggs and a little green chile.
Not so much a recipe as a note that scrambled eggs, sauteed chorizo, and queso fresco make a delicious breakfast combo. I folded in a little Oaxacan cheese as well.