- Two eggs over easy or medium
- Chipotle-cheddar buttermilk biscuits
- Salsa Espanola
- Simmered pinto beans
- Toppings (chopped white onion, minced jalapeno chiles, chopped cilantro, crumbled queso, Mexican crema and diced tomatoes)
- Started a pot of pinto beans around 8 a.m. The beans were ready by the time I walked out the door at 11 a.m.
- Prepared a Spanish sauce with red and green bell peppers, poblano chile peppers and tomatoes.
- Baked 12 large chipotle-cheddar biscuits; to prepare, I added three minced chipotle chiles (canned in adobo sauce) and two cups shredded sharp cheddar cheese to a one-pound buttermilk biscuit dough.
Once I arrived at the shop, I set up the two-burner Camp Chef propane stove behind the tailgate to my truck. I cooked two eggs for each plate.
I didn't take time to set-up a plate for the camera. I set the next plate on top of the cooler and quickly framed a picture, while trying to avoid the egg carton in the background. To plate, I laid two fried eggs over a split biscuit. After spooning salsa Espanola over the eggs and biscuit, diced tomatoes, chopped onion, chopped cilantro and crumbled queso fresco were used to garnish the plate. A side of pinto beans and dollop of Mexican crema finished the dish.
Here's the Fairmont Railway Model A4D gang car. It was formerly used by Washington Group International, a large construction company that acquired Morrison-Knudsen Co. in the 1990s. It was last used on a Port of Seattle project. The railroad will letter the car as the El Dorado Western Railroad No. 603.