There are plenty of public holidays coming up which means that a lot of us will be able to enjoy a lazy brunch more often! Mexican scrambled eggs are a real pick me up, which makes them perfect the next day after a long night and are a lovely alternative to your standard scrambled eggs in the morning.
I serve them with some wraps on the side so that you can wrap them up similar to the breakfast on offer at Maria Bonita. I add fresh tomatoes, jalapenos and a bit of spice to the eggs to keep this recipe light and delicious but you can always add some salsa and avocado to serve.
Ingredients: serves up to 4
6 large free range eggs
Handful of cherry tomatoes (cut in half)
2 tbpsn jalapenos (out of a jar)
1 tspn smoked paprika
1 red chilli (finely sliced)
Ground black pepper
Juice of half a lemon
Fresh chives (finely sliced)
Tortilla wraps to serve
Heat the butter in a large frying pan. Beat the eggs in a small mixing bowl and then stir in the milk. Once the pan is hot pour in the eggs and stir regularly.
Once the eggs start to scramble slightlly, add the tomatoes, chili and paprika. Squeeze in the lemon juice and keep stirring the eggs with a wooden spoon while they scramble.
As soon as the eggs are scrambled take them off the heat and then stir in the black pepper, coriander, jalapenos and chives.
Mix well and then plate up with some wraps and garnish with more fresh coriander.
For more great recipes check out A Modern Rose blog!