I had just a little bit more of that taco meat left over from making stuffed tomatoes, and couldn’t stand to not use it and the other ingredients that I either had to use or let expire. The avocado was perfect, the cilantro was use-it-or-lose-it, and the tomatoes and tortillas needed to be used, stat. I was feeling like a big burst of protein and needed the extra fat, so I whipped these up in less than five minutes.
Zapped the tortillas in a skillet for a minute each. Two eggs, scrambled in a skillet with 1 tbsp unsweetened almond milk for fluffy-ness. Reheated taco meat in the microwave. Chopped cilantro and cherry tomatoes. And mushed-up avocado with a touch of lime, cayenne, salt, pepper, and a tiiiiiny bit of white sugar.
While making the eggs, I remembered how my mother used to make our scrambled eggs in the microwave. She’d fill the glass measuring cup with two or three eggs, break the yolks and whisk in a bit of cow’s milk with a fork until they were a bit bubbly. After a minute, she’d stir again and break up the solid egg mass that formed. Another minute, and the easiest scrambled eggs ever came tumbling right on to our plates. I only ate them with ketchup and even then, barely tolerated them. In my most broke years of college, when I had my first studio apartment, I’d make my eggs this way because I didn’t know how to make them any other way, and I couldn’t afford a failed experiment.
It wasn’t until I discovered eggs cooked over hard much later that I began to love the flavor of the yolk of the egg. I put up with the whites occasionally to get to the yolks, but hated their rubbery texture and the lack of flavor. After I spent a few years working in breakfast diners, I no longer wanted anything to do with eggs, or fake eggs, or whatever that smell was from those generic plates. It was several years before my desire to eat eggs came back, but now I happily eat them — my way.