I won’t lie. I generally feel that breakfast without some form of grain is nigh impossible. Cereal? Nope. Bagels, toast or porridge? All a big no. Growing up, our breakfast was a rotation of all of these, so it’s not like I have a deep love of all things wheat free. It’s just that I’m trying to discover a wheat free breakfast that’s still the ‘big fella’ meal of day, but doesn’t feel like I’m only consuming a glass of pulverised fruit.
This recipe is nothing new, but in my breakfast arsenal this is dish I’ve made the most that doesn’t deliver a furrowed brow. Freshly scrambled eggs with a spicy tomato salsa and crumble of feta cheese. These taco free huevos rancheros are awesome on their own, but even more magic with a couple of rashers of bacon.
Mexican Breakfast Eggs
3 large free-range eggs
1 medium ripe tomato
3 slices of pickled jalapeños (normally in a jar)
tsp of butter (optional)
tsp of feta
Make a quick salsa by roughly chopping the tomato, coriander leaves and pickled jalapeños. Season and set aside. Heat up a large frying pan with a couple of glugs of olive oil. While the pan is warming up whisk up three eggs in a bowl and pour into the pan with a teaspoon of butter. You want the eggs to be light and fluffy, so avoid scrambling and instead gently fold the eggs in from the sides. Rotate the pan as you go until you get a folded pile of fluffy eggs in the middle of the pan. Spoon the eggs onto a warm plate and sprinkle the salsa and feta over the top. Season and eat it right away.