And he does it very, very well. We fended for ourselves for some reason I can’t remember some time last week instead of me making one meal for both of us, and he concocted this sort of faux migas type of thing minus the fried tortilla strips and beans. It looked really delicious and I immediately regretted my simple scrambled egg and toast. I was all set to whip up a fancy omelet this morning but when I woke up, I just didn’t want to move, let alone do up omelets AND biscuits. Erik roused himself before 7 a.m. (and if you know anything about Erik, you know that this is a very rare thing indeed), put on some coffee, and got to work on breakfast, complete with homemade corn tortillas. Are you jealous? You should be.
Mexican Egg Scramble
recipe from Erik
bacon, cut into small strips
russet potatoes, peeled, rinsed and sliced thinly
white onion, diced
serrano or jalapeno peppers, deveined and deseeded if you want less heat, finely diced
roma tomato, diced
chopped cilantro, for garnish
Cook the bacon in a large pan, until crisp. Remove to a plate, drain, set aside. Cook the potatoes until browned in the bacon grease leftover in the pan (if you don’t have enough grease, add in a little canola or vegetable oil if you need to). Add the bacon back into the pan. Add in the onion, chile peppers and tomato. Cook until the veg is slightly softened. Add in the eggs, season with salt and pepper, and cook, until the eggs are cooked through how you like them. We like soft scrambled eggs, ourselves. Serve with chopped cilantro and fresh, hot corn tortillas.
cooking music: a Tom Waits station on Pandora