|Pupusas, Duck Eggs, Bloody Mary—Now That's Breakfast!|
I miss the days when César at Sweet Sunset Bakery would serve pupusas on Sundays, pupusas that his wife would pat out by hand. Sadly, he closed shop and left town a couple years ago. There is a new Salvadoran store near us that offers pupusas, but we haven't been there yet. These pupusas, both bean-filled and cheese and loroco-filled, came from the freezer case. BTW, pupusas freeze just fine, in case you ever make any. Make way too many and freeze the rest.
After a couple of hours working out in the yard before the sun got too hot, I was starving. I starting browning the pupusas in a pan and then I scrambled some duck eggs and basil to go with them. What a great dish that is! Duck eggs are so much richer and even more eggy than chicken eggs. While I was dealing with the pupusas and eggs, Ann was making her signature bloody Marys.
The pupusas weren't as good as fresh (the bean-filled ones were better and I couldn't really find any loroco in the others) but any pupusa beats no pupusa hands down!