Well, I thought I was back on schedule last week, but everything just caught up with me, and I had no time to post Thursday or Friday (and nothing to post, quite frankly). Beloved had to leave on a business trip early Saturday morning, so we took the day off and celebrated Father’s Day on Friday. Darling Daughter also had to leave Saturday, but since her flight wasn’t until early afternoon we got to spend the morning together as I ran to pick up our CSA share and eggs for the week.
Since she had a long flight from Podunk to Las Vegas, I made her a nice lunch to keep her sated while on her journey. Part of it was scrambled eggs, topped with diced avocado, cheese and salsa. As I watched her eat, I kept thinking, “My, that looks good…”
The next thing I knew, I was planning this for my Sunday brunch.
Since it was just me, I didn’t care to go to all the trouble to make an authentic ranchero sauce, but the combination of the eggs, jalapeno and fresh tomato more than make up for it (and keep it, as the title says, quick and easy). At the request of Darling Daughter, Mexican Meatzza had been part of our menu so I had some queso cojita left over in the fridge, as well as a perfectly ripe avocado on the counter. Add to that some sweet yellow onion and some diced jalapeno in the freezer – part of last summer’s harvest – and I had the makings of what is one of the easiest most delicious brunch dishes I’ve prepared in quite some time.
You may notice the absence of corn tortillas here. I didn’t have any in the house, and even if I did I’m not sure I’d have used them – we had more than our fair share of indulgences while my kids were visiting and I’ve had quite enough of “borderline” acceptable food for the time being. You can, of course, use them if you wish; soften them in a little hot lard or olive oil first, then place them in a small, oven-proof dish. Top with the remaining ingredients, starting with the onion mixture, and proceed as directed.
Note: Use ghee instead of butter and leave off the cheese and this is not only delicious, but Whole30 compliant.
Click on the image to enlarge
- 1/2 small onion, thinly sliced
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 tablespoon ghee or butter
- 2 large eggs
- 1/2 large tomato, diced
- 1/2 medium avocado, diced
- 1 tablespoon grated Mexican cheese, such as queso cojita (optional)
- Preheat oven to 350 F.
- In a small, oven proof skillet, cook the onion and jalapeno in the ghee over medium-low heat until the onion is soft and begins to turn golden, about 5 minutes. Remove from heat and carefully crack the eggs into the onion mixture, taking care not to break the yolks. Scatter the tomato over the top of the eggs.
- Bake the eggs for 8 to 10 minutes, or until the whites are set but the yolks are still liquid.
- Remove from the oven and gently slide the contents of the skillet onto a plate. Top with the avocado and cheese, if using, and season with salt and pepper.
- Nutrition (per serving): 404 calories, 31.3g total fat, 395.9mg cholesterol, 249.4mg sodium, 886.9mg potassium, 16.3g carbohydrates, 8g fiber, 5.5g sugar, 17.4g protein