Breakfast is my favorite meal of the day however since I stay up late and sleep through my mornings, this meal tends to be eaten in the afternoon or as a late night snack. I don’t associate breakfast with early mornings since my late nights slip into the dawn.
I love breakfast because most items are a quick fix for me considering my lazy state of mind when it comes to all things kitchen related (don’t worry I’m still resolving to change that this year and into the next). My favorite breakfast item is eggs. I don’t have a favorite way of cooking them. I’ll eat them any way they’re prepared however this evening/early morning I decided to make them scrambled. I love making scrambled eggs because they remind of my Dad who is a true genius when it comes to preparing eggs (he would prepare them for us every morning before school) and the man who taught me all my skills in the kitchen (the very few I have).
Our father daughter combo of scrambled eggs starts with 2 eggs. Once cracked into a bowl, we add a dollop of milk. The milk creates a great light and fluffy texture. His spice mixture usually consists of salt and pepper but I add cayenne to mine for a little kick and then we take a whisk and beat them until they’re frothy.
Next, you’ll have to set your pan on low heat. Since we’re not too concerned with diets, we don’t add oil so we’ll lightly
coat with butter and let that melt and then add the eggs. You’ll want to continue stirring the mixture for a minimum of 5 minutes and no more than a max of 10 minutes. The purpose of stirring is to expose the raw egg until it’s cooked but not too long or else you’ll lose the glossy shine and the moist texture. Remove your pan from the heat when you see a nice moist finish and don’t overcook your eggs or else they’ll be burnt. The end result will be perfectly creamy “melt in your mouth” eggs.
With my perfectly scrambled eggs, I heated up 3 corn tortillas, added shredded jack cheese, and some killer out of this world spicy habanero sauce. Since I’ve been on a avocado mission lately, I sliced some up, added lemon pepper, and used them as a garnish to my dish.
Overall, this isn’t really a snack but more like a meal. The two egg tacos and a whole sliced avocado is a satisfying dish. Melissa’s habanero sauce was an excellent addition to my breakfast tacos but way too spicy for my Americanized taste buds. I’m almost ashamed to admit that I can’t tolerate the spice and considering I’m an Indian, this should be an easy feat but I will say one thing – if you’re sick, you definitely need a tablespoon of this sauce. It will clear your sinuses. I had to drink two glasses of milk to cool myself down but the flavor is definitely unique and wonderful. You can taste the freshness and quality.
Late night breakfast tacos have always been my go-to comfort food. They bring back fond memories of cooking in the kitchen with Dad and the satisfaction from the meal leaves a smile on my face. 🙂