About once a week growing up, my parents declared "breakfast" for supper. That meant fruit, eggs, bagels, sometimes pancakes, sometimes bacon, and often egg-bagel hybrid sandwiches. Well tonight I'm declaring breakfast for supper! Only this time with a Mexican twist, because I love me a good Mexican-inspired meal.
Mexican-Inspired Scrambled Eggs It's like nachos, only for breakfast! Serves 2.
1 teaspoon oil
1 cup salsa
3/4 cup corn kernels*, frozen, fresh, or canned
1 avocado, mashed with lime juice and salt
Cilantro, for garnish
Shredded cheese, optional
Hot sauce, optional
Nacho chips*, for dipping!
In a bowl, whisk the eggs (with a fork is fine) with the salsa and corn kernels. Heat a frying pan with the oil. When hot, add the salsa/egg/corn mixture. Scramble vigorously on medium heat until the eggs appeared cook, then continue to heat to let any remaining moisture from the salsa boil off. In the meantime, mash the avocado with the lime and salt. When the eggs' liquid has reduced, plate the eggs, and top with the avocado, a sprinkle of cilantro, optional cheese or hot sauce, and pair with some nacho chips for scooping!
*In Canada, certified organic corn means that it is not only organic, but that it's also not genetically modified. Opt for organic corn chips and kernels if possible.