Jalapeño Cheesy Eggs with Pistachio Oil fried Spinach & Avacodo

After a weekend of debauchery Monday morning means a butt busting workout followed by a fresh homemade juice and this healthy Baja inspired breakfast. This spicy breakfast makes me yearn for the beaches of Baja and days spent exploring the countryside near Ensenada. For hours, and hours and hours. Because the toll road is closed and that means a twenty-minute drive turns into a half day road trip. You have just got to love Mexico. It’s like taking a step back in time. Not just because my iPhone doesn’t work down there. Also because every one drives like it’s the seventies and they are all high on cocaine.

On second thought it’s a lot safer to stay at home, not buy Mexican Insurance nd not drive to Mexico for breakfast just because I am really craving authentic Chilquilllas.

Jalapeño cheesy eggs with pistachio oil fried spinach and avocado 

 2 eggs

2 slices jalapeño jack

1 avocado, cut into slices

I cup spinach

1 teaspoon pistachio oil

Your favorite salsa

Heat the oil in a sauce pan and cook the spinach and avocado for one minutes until wilted.  Move the spinach and avocado to the side of the pan. Add the eggs to the pan and cover with the lid for two minutes until the eggs are mostly cooked. Add the cheese to the top and cook one more minute until the cheese is melted.

Serve with the spinach, the avocado and fresh salsa.

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