Get your Bigas on

Per Joel's request, here's the recipe for a shotgun-to-the-heart breakfast that so yummy on cold Sunday mornings in Aurora. It came to me from Miss Schnakenberg, who probably still makes the best pancakes ever. She knows her breakfasty treats.

Warning: The Bigas is addictive. It should be called "Crack-as." But that sounds too much like "Cracker," a word I don't want to be caught using in reference to anything other than a Triscuit here in the MB.

5 eggs
1/4 cup ricotta (sure, go ahead and use the low-fat kind, not that it makes a lick of difference)
5 slices bacon
2 small flour tortillas
1/4 cup chopped onion
handful of shaved Parmesan
salt and pepper to taste

Beat the eggs with a dash of cold water until they are fluffy and season with salt and pepper (I like lots of pepper and only a little salt, because the Parmesan and bacon are salty and full of delicious nitrates). Whisk in the ricotta. Cut the tortillas into bite-sized pieces and stir them into the eggs. Cover and refrigerate while you cut the bacon into bite-sized pieces and fry it until crispy. Remove the bacon from the pan to a paper towel to drain. Reserve about a TBSP of the bacon fat and saute the onion in it until it's tender. Add the bacon back and reduce the heat to low. Get your egg mixture out of the fridge -- if there's almost no moisture left, you can beat up one more egg and stir it in. Pour the egg mixture into the pan and slowly stir it with a wooden spoon until the eggs are cooked through and creamy. Top with the shaved Parmesan. Serves 2.

We liked to eat it with a gooey cinnamon roll on the side and a lot of coffee. The best part is that the tortillas soak up the egg and get all soft like little dumplings. The longer you let them soak, the better the whole dish is. It is, as the kids used to say, "the bomb." Just don't plan on moving off the couch for the rest of the day.