The Cinqo de Mayo party’s over. So is the after-party. But there’s still one lonely Corona left in the fridge the morning-after. Let’s slam it, shall we?! That’s kind of a metaphor for how this breakfast came together. I had a hodgepodge of fresh mexican-style ingredients in the fridge and no where else to use them. Sure, I could have made a salsa, but we’ve been there and done that this week. So, I turned breakfast into a fiesta. Hangover cure? I’m not so sure, but still a fun way to start the day.
Fresh and cheap vegetables… it’s one of the many reasons I love this time of year. It’s definitely avocado season. I remember passing by the bin in the winter and seeing 2 for $5 signs. Who do you think I am? Bill Gates? The Trumpster? No way I’m paying that much for something the size of my fist. These days, you can get 1 for a buck, sometimes 2 if you’re lucky and if the avocados are over-ripe. That’s what I’m talking about! Since prices have come down, I’ve been experimenting with the buttery, melt-in-your-mouth… um… fruit? vegetable? Ah, who cares… food! Mostly, I’ve been making different kinds of salads, but one morning I decided to see what they tasted like with eggs. I’m beginning to think they taste good with anything! I was surprised because I don’t like eggs and salsa, but this had a different texture.
How do you incorporate avocados into your diet?
(EGGS FOR ONE)
1/2 tomato diced
1/2 avocado diced
1/4 cup fresh grated havarti cheese (you could also use shredded mexican-blend cheese)
1. Heat tomatoes and avocado in non-stick pan 3 minutes (until tomatoes start to soften, but don’t let them get soggy!)
2. Whisk eggs, salt and pepper in separate bowl, then add to pan on medium low to medium heat.
3. Once eggs start to come together, add cheese to the mixture.
4. Fold mixture together until eggs solidify.
5. Add chopped cilantro to eggs, and fold a few more times (don’t burn the eggs!)
6. Scoop scramble onto plate and… Enjoy!