There are recipes that you buy ingredients for and make for family and friends. Then there are recipes you make on Saturday morning out of all of the leftover ingredients in your refrigerator and serve to family. . . and sometimes friends without telling them. This Jalapeno Egg Scramble is the breakfast you make after your Friday Mexican fiesta party.
Did you know yesterday was national margarita day? I did at some point, but forgot to make myself a margarita last night. Sigh. I would have been worthy of one after this week. On Tuesday night, while attempting to get my little white-haired monster back to sleep, he head-butted me directly on the cheekbone, giving me quite a nice shiner that is still going strong. I’ve become a relatively talented make-up artist. I’ve also been sporting my thick framed glasses to cover up the mess that is my face. Sigh. And sigh.
So back to this scramble. It is chocked full of jalapeños, green onions, garlic, tomatoes, spinach and complimented by a touch of sour cream and milk.
It is a very good breakfast to get your Saturday going whether it be summer or winter. If you don’t have all the ingredients, don’t worry. Add as many as you’ve got available to you. If you don’t have the right proportions, don’t worry about that either. I topped mine with some fresh cilantro. My husband chose to have his in a corn tortilla. You could serve it with black beans, salsa and guacamole if you’ve got it. And some hot sauce for those that need some extra heat. Happy Saturday!
Jalapeno Egg Scramble
Author: Julie du Pont
Recipe type: Main
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
The morning after your Mexican fiesta party breakfast
- 2 tsp olive oil
- 1 tbsp jalapeño, finely chopped
- 1 tbsp green onion, finely chopped
- 1 clove garlic, minced
- ½ cup chopped tomatoes
- 1 cup baby spinach
- 4 eggs, large
- 1 tbsp sour cream
- ⅓ cup sharp cheddar, shredded
- 1 tbsp milk
- ¼ cup chopped cilantro
- Heat oil until smoking. Add jalapeño, green onion and garlic and saute for 2-3 minutes.
- Add tomatoes and spinach and saute until spinach is wilted, about 2 minutes.
- Meanwhile, whisk eggs with sour cream, cheddar and milk until blended.
- Add eggs to the pan and cook until eggs are no longer runny and slightly fluffy, approximately 3-5 minutes.
- Top with fresh cilantro and serve with corn tortillas.
Julie du Pont is a Darien resident, mom and lawyer. She blogs about food and entertaining at weekendtable.com