A Mexican Breakfast

By Andrew Hunter

Breakfast is the most important meal of the day, especially for growing children. In our house, it’s also the primary meal that Marilyn and I prepare together. Our morning routine starts with switching on the coffee pot, then slicing fruit, scrambling eggs and making toast. Breakfast is on the table by the time the first cup of coffee is poured.

We were just in Mexico and were pleased to discover a Mexican breakfast is just like ours, but the fruit was spectacular. It was a tropical combination of papaya, mango, pineapple, watermelon, bananas and grapes served family-style. Because it was locally picked and had never been refrigerated, the perfectly ripe fruit was literally dripping with sweet flavor.

The fruit, which was the centerpiece of breakfast, was complemented with eggs, usually scrambled with tomatoes, onions and cheese… just like our morning routine except wheat toast was substituted with warm tortillas. Here’s a quick and easy way to spruce up your scrambled eggs. Huevos a la Mexicana is basically eggs scrambled with salsa. Simple and delicious.

Huevos a la Mexicana

6 to 8 large eggs
1 tablespoon butter
½ diced yellow onion
1 diced tomato
1 teaspoon chili powder (ancho or chipotle)
¼ cup shredded Monterey Jack, Cheddar or other cheese of choice
Tortillas

Crack and beat the eggs in a bowl.

In a non-stick skillet, melt the butter over medium heat. Add the onion, tomato and chili powder. Cook until soft and aromatic. Add the beaten eggs and scramble until the curds are formed but still very soft. Add the cheese and finish scrambling.

Serve immediately with warm tortillas. To heat tortillas, simply place flour or corn tortillas in a skillet and toast on each side until they’re hot.

In addition to the “just picked” flavor of the fruit, the other difference was an infinity pool on the crest of the Pacific Ocean. With a balanced breakfast, the boys were full of energy and ready for a day of fun in the sun!

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