A Breakfast Treat...With Some Heat

On my front porch, in a little cast-iron pot, lives a straggly jalapeno plant, that was entrusted to our neighbor for the summer while we were gone. I was pleased to see that it not only survived in our absence, but also managed to grow lovely fruits that look like glowing red bulbs on a Christmas tree. I harvested a few this morning, mostly to add to my scrambled eggs. But I had some left over, so I tossed them with some tomatoes, cilantro and onion, lime juice and a little salt to make a quick pico de gallo for an afternoon snack.


I love that the chiles have sweet and tender flesh, like most mature peppers do (think red bells or even better, the lipstick pepper), but underlying it all, is a warmth that gradually washes over you, like when more hot water is added to a bath that's cooled. Mine aren't particularly spicy, and I didn't even need to remove the veins or seeds. But they added just the right amount of heat to otherwise bland scrambled eggs. Of course, once I was headed in that direction, I decided to go all out and make a breakfast taco, not unlike the ones I ate as a student in Mexico.

One of the beautiful things about eggs, is that they are a blank slate of sorts, and can be enhanced by a wide variety of herbs and spices. These, nestled in a thick corn tortilla blanket, really hit the spot.


Mexican Breakfast Taco

Scramble 1 egg, seasoned with a pinch of salt and pepper. Meanwhile, warm a thick corn tortilla over an open flame on a gas stove (or in a skillet). Place egg in tortilla, and top with chopped cilantro and onion, diced tomatoes and avocado, grated cheese and minced jalapeno peppers. Sprinkle top with a little more salt or a squeeze of lime juice, fold and eat.