The Perfect Hangover Breakfast. I Mean… Mexican Brunch. Yeah.

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It’s been a week of running around, fixing up the house, hosting parties, celebrating birthdays, cleaning up… and we’re not finished yet. I’m tired.

Also, I’m now officially thirty years old, which I’m sure grants me additional bitching advantages.

Even though I can’t drink, what with the baby producin’ going on in here, you can’t blame me for not thinking of those of you who can and do (you bastards), so I bring you the perfect solution for your hangover mornings. Though this is a health and fitness blog, so what I really mean to say is did you know alcohol can be a major contributing factor in trumping weight loss goals? Now you do. Hey, if I can’t enjoy a drink no one should.

Back to cooking.

Tomatoes, onion and peppers are the three staples to accompany almost any dish in Mexican cooking. This brunch isn’t the exception.

 

Use an iron skillet for additional iron in your food. That’s right, cooking in iron pots and pans increases the iron content of your yums, as explained in this article published in the Journal of Food Science. Plus iron skillets give that old time ranch, wild west, pioneer feel to your kitchen. I’m sure that enhances the flavor.

With a side of black beans an avocado this brunch is a sure powerhouse of awesomeness. Heart-protecting, fiber-giving, anti-inflammatory, cancer-fighting awesomeness.

 

Mexican Brunch

2 farm eggs

1 jalapeno pepper

1 tomato

1 small onion

1/2 avocado

1 slice whole wheat bread

refried black beans

salsa

chipotle powder (optional)

salt and pepper to taste

1 Tbs oil (I used coconut)

Heat the oil and saute the sliced onion and jalapeno in the skillet. After about 8 minutes, add the tomato slices. Once the veggies are cooked, crack the eggs on top of them and flavor with salt and pepper to taste. Cover the skillet if you like your yolks to cook instead of staying runny.

Toast your whole wheat bread and slice the avocado on it. Heat the beans and sprinkle with chipotle powder, if using. Take the veggies with the cooked eggs on top and pass them to your plate; cover in salsa.

 

Ideally I would have used two corn tortillas instead of the bread, but I didn’t have any at hand this time. Using corn tortillas in lieu of would also turn this into a gluten-free meal, if that’s something you need to watch.

Eat while promising yourself never to drink like that again.

 

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7 responses »

  1. That would be good with tofu, too :) Not that my kids would eat it anyway, but I’m trying to stop worrying about what they’ll be willing to eat and just make things that are healthy and delicious to me.

    • Tofu is a great choice, how did I miss that. Isn’t it frustrating when the family doesn’t want to eat some delicious awesomeness you just made? Heretics, I say.

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