Anatomy of a Wild & Crazy Saturday Night

9:20 Leave track meet, NYC. (Dream come true: watching both girls run a 4x800 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) 2 tortillas 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.

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