Earlier this week, I shared some recipes for delicious homemade salsa; today, let’s look at another way to enjoy the spicy fruits of your labors.  This particular breakfast is a hearty, greasy delight- but if you are concerned about cholesterol, gluten, etc., swap out accordingly.

Serves 3

• 6 eggs
• 4-5 thick slices of aged cheddar
• Fresh salsa; I used the salsa de molcajete to great results
• Bacon fat

o   Note: you can save leftover bacon fat for a short time, or reuse if you add bacon to your breakfast

o   For a heart healthier fat, use Olive Oil

• Leftover salsa
• Sourdough bread for toasting
• Black coffee
• Happiness

Heat a large skillet over medium heat, and add bacon fat when the pan is warmed. In a medium sized bowl, whisk eggs together. Slice cheddar.

Pour eggs into pan (always be wary of sizzling fat! Pour slowly and wear long sleeves to avoid splash-burns). Next, pour the salsa over the eggs, and let simmer.

Begin coffee prep (whether you are fond of French press, drip, or espresso, start the process now for delicious coffee ready to serve with breakfast).

Place cheddar slices on top of the eggs and let them melt. When the eggs are beginning to solidify, use a spatula around the edges to prep for flipping. Don’t despair if your eggs want to be scrambled rather than a neat omelette- it will be just as tasty either way.

Place toast in toaster, and remove butter from fridge for slight softening if you like your toast buttered.

Your eggs should now be ready to flip. Let cook for another few minutes, then remove from heat. Cut into thirds, and serve. Retrieve your toast, butter as desired, and add to plate.

If you happen to have a ripe avocado, slice and serve alongside your eggs and toast. Lay the table, and dig in.

Here’s hoping you enjoy this delicious start to your day as much as I do!