Breakfast for two happens every Sunday at my house. On those days when I want a fairly quick meal, Huevos a La Mexicana or Mexican-Style Scrambled Eggs is very easy to prepare. This is also ideal on those mornings when you need a meatless breakfast idea or in my case when I run out of my husband’s favorite pork products like bacon or chorizo. Serve with warm tortillas or dress up the plate with some crispy homemade tostadas. And for those who do like like the runny eggs on Huevos Rancheros, like my better half, this is a perfect way to serve it up.
1 1/2 tablespoons of oil or butter
1/3 cup onion, diced
1 chile serrano, minced (I left seeds in)
2 roma tomatoes, diced
salt and pepper
4 large eggs
2 tablespoons cold milk or water
1/4 to 1/3 cup queso fresco, crumbled
2 green onions, sliced thin
4 corn tortilla tostadas
1/2 cup of your favorite salsa
1. In a medium skillet, heat the butter or oil to medium heat. Add the onions and serrano. Season lightly with salt and pepper and saute for 5 minutes.
2. In a bowl, whisk the eggs with the milk or water. Season lightly with salt and pepper. To the onions add the tomatoes and saute for 1 minute. Add the eggs and turn heat down slightly. Let the eggs set for a few seconds before gently folding in towards the center.
3. Once eggs are pretty much cooked, I like to cover with lid and let them sit for 1 minute. To the plate add two tostadas, salsa, eggs, queso fresco, more salsa, cilantro, green onions and more minced serrano if you like. Yields 2 servings.