Darryl’s Mexican Eggs

I love breakfast! Given my choice of a restaurant meal, I’ll usually pick breakfast. There’s something irresistible about choosing any wake-up dish I want (prepared by someone else), having bottomless cups of coffee, and lingering over a newspaper (or two, or three). Summer’s gone, but the memories of summer breakfasts al fresco (not to be confused with breakfasts au naturel, which are a completely different thing) are not. Ron prepares cappuccinos in little cups with saucers, and buys croissants from the village baker. On such mornings, with the sun’s warmth on my shoulders, I feel very spoiled, knowing there’s no finer place for breakfast than on our little patio. 

Darryl's Mexican Eggs:

I couldn't get enough of them!

Our friends Darryl and Judy Paulsen of Anacortes, Washington, gave us yet another breakfast choice one recent morning, making us these excellent Mexican Eggs at their house. 

I’m timid about spicy foods, but couldn’t seem to get enough of Darryl’s delicious eggs! Once home, I made them again and again! 

Darryl’s recipe follows: Adjust the timing, quantities, and casserole size to suit the number served, but this is what worked when I prepared these eggs for the two of us!

Darryl’s Mexican Eggs:

5 large eggs

2 tbsp. cold water or milk
Salt and pepper, to taste (optional)
½ c. broken tortilla chips, in bite-sized and slightly larger pieces (see Note)
⅓-to ½ c. green salsa
½ c. prepackaged Mexican-style mix of grated cheeses
Green onions, finely chopped, as garnish

Preheat oven to 350 deg. F. Lightly grease baking/serving dish (I used a circular dish about 7 in. in diameter) Whisk eggs, milk, and seasoning together until well combined. Set aside. Scatter a shallow layer of broken tortilla chips to cover base of dish. Spoon green salsa over chips - not enough to completely cover every chip, but enough to deliver a flavor kick. Pour eggs over salsa and chips. Sprinkle with a generous handful of grated cheese. Bake 20-to-25 min., or until centre is no longer liquid. If necessary, increase heat to 375 deg. F. for a further 5 min. Serve at once, garnished with a flourish of finely chopped green onions. 

Note: The best way to break and measure tortilla chips? Fill a measuring cup with 1 c. whole chips, pressing a clenched fist slowly over them to reduce them to ½ c. broken chips.  Choose thick and sturdy tortilla chips rather than thin ones.

Start with a layer of broken tortilla chips.

Add a shallow layer of green salsa ...

Whisk together ...

… and 5 large eggs.

Pour eggs over salsa and chips.

Sprinkle with pre-packaged mix of grated cheeses.

Serve straight from the oven, piping hot.

Once home, we ate at the coffee table, watching the TV news.

Good to the very last bite!