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.
- 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
- 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.