Purely by accident, I’ve chosen the eggiest moment of the year to write about one of our favorite eggy meals. Depending on your shopping habits, you might be able to make this meal almost entirely from the Easter remainders in your refrigerator. (You know that moment when you are looking at the 79-cent cartons of would-be-Easter-eggs and thinking, “How many eggs can we possibly color before the kids lose patience and begin dyeing themselves, the tips of their hair, and their fingernails in the vinegary fizz?” And you think, “Eh…They’re only 79 cents. And eggs keep a long time. I’ll buy…oh, 15 dozen.” If so, I’ve got a recipe for you!)
OK, so I bought only 2 dozen, and we colored, cracked, dropped, and/or maimed every last one:
Happily, I seem to know a lot of people with very fertile chickens and ducks, and I guess a look like a woman who knows what to do with a carton of irregularly shaped, multicolored eggs, so I haven’t had to buy many eggs lately…except for the pearly white ones we were going to color.
Besides its ovocentrism, this recipe also strikes me as timely because this past week has been spring proper. I mean, it has been SPRING. Blue skies, fat clouds, the grass and newborn leaves glowing in obscure Crayola shades of green. When the weather turns this fresh, even more than usual, I want to eat something fresh and bright and light. Of course, we’re weeks and yawning weeks from the first ripe tomato or slim, curving green bean. Even the lettuce in my garden is still many days from being big enough to pluck.
But I know a work-around. And it’s a big part of this recipe. It goes like this:
1 can of salsa-style tomatoes+ a handful of chopped cilantro + 4 chopped scallions + the juice of 1/2 a fat lime + a pinch of salt + 1/2 teaspoon of cumin + 1 slender clove of garlic + 1 teaspoon olive oil. Whizz it up. (I use my immersion blender.) Done.
If you like your salsa hot and smoky, add about 1/4 teaspoon of ground chipotle. If you like it mild and smoky, add about 1/4 teaspoon of ground ancho OR smoked paprika.
It’s so bright and fresh tasting, you’ll be able to hang on until the growing season kicks in. To tell you the truth, I often make this kind of salsa even during tomato season because it involves so little chopping, and everyone loves it so much. My daughter calls it her “special salsa.” Why would I deny her her special salsa? (Just please don’t tell Barbara Kingsolver.)
Now, for the rest of the recipe:
(great for any meal of the day)
10 eggs, scrambled with a pinch of salt and a splash of milk or cream
1 teaspoon Penzey’s Southwest seasoning or Penzey’s Arizona Dreaming (or replace this with salt, chile powder, cumin, and garlic)
1/2 cup of chopped ham or diced bacon (We used leftover Easter ham this week.)
8 flour tortillas
About 1 cup of shredded cheese
1 avocado, chopped
4 scallions, chopped
Salsa (of course)
1. Scramble your eggs and cook them slowly in a large pan, over medium-low heat. This will prevent them from browning on the bottom and growing tough. While they are cooking, sprinkle them with your Southwest seasoning blend.
2. Crisp your chopped bacon or ham in a cast iron pan.
3. Wrap your tortillas in foil and pop them in a 350-degree oven.
4. Prep your toppings.
5. In 15 minutes or so, when your eggs are fluffy and firm but not dry, serve a spoonful of eggs in each tortilla. Let everyone top their own at the table. (Be sure to show your little ones how to use the sour cream as “glue” to seal up the tortilla!) Oh, and go ahead and serve some tortilla chips on the side because you’ll have salsa left otherwise…which wouldn’t do.