Have I told you before? Yes, I know I told you before. Nathan, does most of the breakfast cooking in our home. (Actually lately, he has just been doing the cooking in general).
Breakfast has always been his specialty. What it really is though is timing, and let me tell you has this mastered. Just as he is plating the eggs, he removes the breakfast meat from the stove, pours us cups of Orange Juice or refills our coffee and the I hear a DING! and the toast is popping up from the toaster. Master, I say.
Although, while I will give full credit most mornings. I am taking the credit for these.
SOUTHWEST SCRAMBLED EGGS:
- 1 Tbsp of Light Butter
- 6 Large Eggs
- 1 – Can of Black Beans
- Splash of Milk
- Red Onion – Diced
- Yellow Pepper- Diced
- Red Pepper – Diced
- 2 Slices of Monterey Jack Cheese
- Salt and Pepper to taste
- Salsa to taste
Heat 1 Tbsp of Light Butter in skillet on medium high. Add the diced Red Onion,Yellow Pepper and Red Pepper to the skillet and cook until soft. In a separate bowl beat eggs, add a splash of Milk and season with pepper. Add eggs to pan. Let the eggs cook for a minute before you begin to push around mixture. Once the eggs begin to fluff up, add in the two Monterey Jack Cheese Sliced broken a part. Flip the eggs, melting the cheese. Salt and pepper the eggs to taste. While you are cooking the eggs, heat the black beans on the stove.
Plate the eggs and serve the black beans along the side.
Add a spoonful of eggs and black beans to your plate, top with salsa to taste and serve alongside your favorite breakfast meat. Notice my picture below has no toast? Yeah, I am not the master of timing!