"Springtime is the land awakening. The March winds are the morning yawn." Lewis Grizzard
Give it up for being officially into Spring! While there are still bits and pieces of snow scattered here and there, and the night-time temps are well into freezing, the big melt is on. I even dug out my blue rubber boots, and almost teared up from the sheer joy of pulling them on, once again. Yep, total weirdo. I've seen life, in my flowerbeds - glimpses of green beneath the mulch of dead leaves. It's subtle, but it's there. Earth is beginning to turn over, and shed Winter's dead weight. I'm crazy in love with this time of year. I felt the warmth of the sun on my back today and thought of this song. Always a sucker for fresh starts and a general rebirth of well being, Spring is my time and I dig it. Hardcore.
Know what else I dig? Breakfast. Especially if it involves avocados. Kimberley made these a little while back, and I knew I had to have them in my life. The flavours are bright and spicy and just the thing you want to wake you up.
Gather simple, fresh ingredients, like white corn tortillas, feta, the aforementioned avocado, hot peppers of your choosing, limes and cilantro. Oh, and eggs, you'll need those too.
I cooked mine over-medium, because that's how I roll, but scrambling them totally wouldn't be against the rules. Know what else? Do these up for lunch or dinner with leftover shredded chicken or beef or pork. I know, right? Add sour cream and you'll be crazy in love too. Now excuse me while I go muck around in my rubber boots. It's Spring! Go and Play!
Breakfast Tacos with Avocado Salsa
1 avocado, diced
1/2 small onion, diced
1 jalapeno pepper, minced (wear gloves when working with hot peppers!)
small handful cilantro, chopped
juice of 1 lime
1/2 tsp sugar
salt to taste
8 corn tortillas
8 large eggs
1 cup feta, crumbled
oil for cooking eggs
For the salsa: combine all ingredients and adjust seasonings. For the tacos: cook eggs in a skillet, to your liking. In another skillet, warm the tortillas. Place warm tortilla on plate, top with an egg, some of the salsa and feta. Add hot sauce and dig in! Serves 4. Recipe adapted from The Year in Food.