Oh, sure, scrambled eggs are always an enjoyable breakfast, but why not pizzazz them up a little? I like to add salsa or tomatillo sauce to them. That adds not just flavor, but also moisture so the eggs cook and stay, well, moist! Both add good flavor, but each is different enough that it is well worth trying them individually. The tomatillo is more tangy and provides that extra little acidic “twang” that I often crave. Season the eggs with seasoned salt, not just plain table salt. After all, we’re trying to intensify their flavor. Right? Top them off with grated cheddar cheese. You can eat them by themselves (naked) or wrapped in a warmed flour tortilla as a breakfast burrito. Heck, why not make extra burritos? Wrap them in foil and freeze them so they can be reheated later and eaten as a quick, easy breakfast that will be, oh, so satisfying. Often, they don’t need to be served with anything else, but where is the harm in topping them with an extra layer of salsa or tomatillo sauce? Best of all, while they provide a unique change of pace, they are way easy to prepare. I love making these eggs for a big group or just myself. They’re delicious and super simple! Great for when you need to add a little more oomph to your breakfast.
INGREDIENTS:
- 2 large eggs, scrambled
- 2 Tbsp salsa or tomatillo sauce
- Seasoned salt, season to taste
- 1/4 C grated cheddar cheese
DIRECTIONS:
- Combine eggs, salsa or tomatillo, and salt in a mixing bowl
- Whisk thoroughly
- Cook over medium-low heat in small fry pan
- Stir occasionally to keep bottom from overcooking
- Remove pan from heat when eggs are cooked through, but still hold good moisture
- Top eggs with shredded cheese
- Cover pan with lid and allow remaining heat to melt cheese
- Serve eggs by themselves, wrapped in a warmed tortilla, or with toast