One of the things I love the most about the weekend is a lazy brunch! 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.
Mexican Scrambled Eggs
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 6 large free range eggs
- 100ml milk
- 25g butter
- 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
- Fresh coriander
- Juice of half a lemon
- Fresh chives (finely sliced)
- Tortilla wraps to serve
Instructions
- 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.
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