A breakfast one and a lunch one, really.
A staple here, often topped with salsa, hot sauce, or even a little ketchup. (Does anyone else like eggs with ketchup? I seem to be the odd one that does in my family!)
1. Beat together about 6 eggs with a little salt and a good splash of milk.
2. Melt a Tablespoon or so of butter in a skillet and briefly fry a couple of diced green onions, just until softened.
3. Add the egg mixture, turning down the heat to low.
4. Dollop bits of cheese all around the eggs in the pan. Use a soft cheese like chèvre or Brie, along with some cream cheese. Be generous with the amount of cheese you use!
5. Stir the eggs, gently and continuously, until cooked.
The key to getting this right is really the cooking method, I think. The eggs must be cooked slowly on low heat, and paid attention to so they don't over-cook. That's how they become so melty and creamy.
Egg Salad With Pickled Jalapeño Peppers
I don't know if I'm just on a bit of a spicy kick, but since adding peppers to potato salad,
I've been trying them in other things here and there, and I must say
they really seem to elevate the taste of what are typically very basic
dishes. I didn't even have any other veggies to put in this egg salad, and it
was still yummy as can be.
1. Hard boil, peel, and dice 6 eggs.
2. Mix with a couple Tablespoons mayo and a couple teaspoons mustard.
3. Add two small finely diced pickled jalapeños.
4. Our favorite way to eat this is with crackers or soft braided bread.
I'm really looking forward to the garden this year, when I'll hopefully have peppers and all sorts of other vegetables growing in abundance!