The most profound human character trait is? Adaptability. After I look at what leftovers I need to use up, those ¼- pieces of red onion and ½-block of cheddar, the avocado over ready to be used. Then I spread all ingredients out like a breakfast still life. Hmmmmm…I adapt to what has just presented itself to me, with eggs being the great unifier.
If you master (which is easy in one try) how to make scrambled eggs with a bit of half and half or heavy cream, salt and pepper, you have a lifetime of deliciousness in front of you. By incorporating caramelized onions, some sautéed green chili or other peppers and grated cheese, you have nourishment with Mexican embrace. Eat with a garnish of avocados and cilantro if you have. Add any salsa or hot sauce. Adapt to what you have.
INGREDIENTS:
- 6 eggs (duck or chicken)
- 1/3-1/2-cup organic half and half or heavy cream (if dairy is not an option, whisk in plant-based creamer)
- 1 tbsp organic butter (or use olive oil if you prefer)
- ½ each large onion diced (red, white, or yellow)
- ½ cup roasted green chilies or bell peppers
- 3-4 oz cheese of choice
- 1 avocado peeled and cut into ¾-inch cubes
- Sea salt and black pepper, to taste
- Garnish with cilantro leaves, salsa, and hot sauce of your choice
DIRECTIONS:
The following is a French technique for scrambled eggs to create the ultimate soft and slowly caressed eggs paired with classic Mexican ingredients:
- Organize all of your ingredients in one place to create your own breakfast still life.
- Break eggs into a bowl and add half and half cream. Whisk so you still see the contrast of yellow egg yolk and the diary product of choice. Add salt and pepper to taste.
- In a large sauté pan, melt butter and add diced onions. Cook over medium-low heat until onions are translucent and beginning to brown. This is a caramelizing of onions technique and will take about 10-12 minutes.
- Add green chilies or peppers to onions and stir together.
- Add egg and cream mixtures and with a rubber spatula, scrape the bottom of the mixture and fold together. Continue to do this while allowing the eggs to cook slowly. If you like hard scrambled eggs, then turn up the heat to medium and your eggs will cook faster. If you like the Fresh style, really soft and silken textured scrambled eggs, then allow to cook slowly and fold the eggs softly.
- Add the cheese and fold in to the scramble.
- Remove eggs from the heat when you’ve achieved the texture you prefer.
- Serve with any of the garnishes on the plate with a warm tortilla or toast
