BREAKFAST FOR THE CAMERA
Th e tortillas were placed on top of the beans. With the
fl at of my hands, I gently pressed down on the tortillas
to force the beans to be pushed outward slightly until
they reached a good position to outline the edges of the
tortillas on the plate.
Th e hero eggs were selected because of the pleasing
shapes of the whites and by the equal size of the yolks.
Th e plates holding the hero eggs were tipped to one side
to drain excess oil. I then slid the eggs onto the nylon
spatula and placed the eggs on the tortillas. Th e ranchero
sauce was made with canned enchilada sauce combined
with an orange-colored prepackaged salad dressing con-
taining bits of cooked onions. Th e combination of the
two mixtures gave some texture and a beautiful rich color.
Th e salad dressing contained enough oil to give the sauce
a nice sheen for the camera.Our garnish is a salsa made with small squares of tomato
fl esh, red peppers, pablano peppers, rings of the white
bulb portion of green onions, and scissor-snipped cilan-
tro. Also as part of the garnish we added a wedge of lime
and fresh sprig of cilantro. I tipped the lime up on one
end so it would catch light. Th is is a good trick for any
food item, like citrus, that permits light to bounce
through it.Supplies used to create this shot:
● Presto Tilt’N Drain Griddle
● Messermeister nylon egg fl ipper and kitchen scissors
● Arcoroc hero plate and work bowl
● Henckels Twin Four Star II 6-inch chef ’s knife
● Paper plates
● Vegetable oil
● Pastry brush
● Hand-painted surface by Brad G. Rogers