Relish the opportunity to do more than pour a bowl of cold cereal.
This might take 15 minutes, but so what? What if this was going to be your last breakfast? Make it count.
Two eggs, a jalapeno, a scallion, a tomato, an avocado, and a slice of cheese.
Seasonings: turmeric, mojo, cayenne, sea salt. Lime juice.
Two small non-stick frying pans, one with a lid. A non-stick rubber stirring utensil.
Put a few drops of EVOO in one and put it on medium heat.
Slice the pepper and jalapeno and add to the pan with the oil.
Slice the cheese thinly (less than 1/8th inch thick).
Slice off the vine-end of the tomato, turn it over and make 3 to 5 slices across the middle.
Crack the eggs into a bowl, stir vigorously, add seasonings and stir some more.
Halve the avocado and scoop into a small bowl. Smash it up. Season with sea salt and a shot of lime juice. Keep smashing. Add more flavoring to taste. (If you’re feeling adventurous, mix in some ground cayenne!)
Put the second pan on medium heat.
When it’s up to heat, put the cheese in the pan and wait for it to start to melt. When it does (I like mine to get just a little bubbly around the edges), pour in the eggs and let them sit until the bottom looks like it’s firm. Gently run the stirrer around the edges, loosening the egg from the pan. Flip the eggs over, trying to keep it as whole as possible. If it looks too uncooked, flip them again. Remove the pan from the heat, and put the lid on. This will keep them warm without overcooking the eggs.
Put everything on a plate, eggs last. If you want, you can add a few more turns of ground sea salt.
Enjoy!
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