Did you know that the Friday before Memorial Day is No Fry Friday? Now as a passionate Home Chef, I thought it had something to do with fried foods. Yeah, not.
It’s a reminder that since Memorial Day is also the unofficial start to the Summer Festivities that we need to check the expiration dates on our sun screens, and after sun lotions. Hubby and I don’t use sun screens. Never have. We like a product we discovered years ago in Maui called (fittingly enough) Maui Babe. It’s made with Kahlúa, oils, brown sugar and coffee extract. You will smell just as delicious as that sounds. Unlike “fake” tans, this does help kick-start the darkening process but does not turn orange or some other weird color. It’s all natural. If you are one prone to burning, this isn’t for you. Or if you worry about the effects of sun on unprotected skin, this offers no protection. However if you don’t care and just like to brown all summer long, order a bottle or three.
Just a little disclaimer here – first off, I don’t get paid a dime for mentioning any product by name. If I like something, I share it. Secondly, these pictures were taken 27 years ago. While we still tan the same, there is more of us to tan.
The beauty of this spicy and quick New Mexican inspired way to start the day is that you can make it for 1 or for a dozen. And best yet, it’s in keeping with our Catholic restrictions. The first time I made this, it was just for me, without the additional time under a broiler and with Jalapeños rather than salsa. The second time around was a bit more involved, while remaining both quick and delicious.
Have a beautiful and oh so blessed Friday.
New Mexican Inspired Breakfast
1 tablespoons Spicy Olive Oil or as needed
2 tablespoons Vegetable Oil or as needed
4 Corn Tortillas (1 per serving)
2 cups Mexican Cheese, divided (1/2 cup per serving)
4 Eggs (1 egg per serving)
4 tablespoons Salsa (1 tablespoon per serving)
Line a rimmed baking sheet with foil for easy clean-up. Heat broiler element on the oven. In a skillet over medium heat warm Olive Oil with Vegetable Oil
Once oil is hot, lightly fry tortillas one at a time, turning frequently. Tortillas should be semi-soft, not fried hard. Remove skillet from heat; remove tortillas from oil. Blot with paper towels; arrange on the prepared baking sheet. Spread about a quarter cup of Mexican Cheese over each tortilla.
Place tortillas under the broiler for just a minute or two, long enough for the cheese to melt. Remove from oven, set aside, leaving heat element on.
Carefully place 4 eggs in the skillet with oil off heat. Once the eggs begin to set, return skillet to low heat. Baste eggs with hot oil until the whites are cooked while the yolks are still runny.
Transfer eggs to the center of each tortilla. Divide reaming quarter cup of cheese over each egg. Top with salsa. Place under the broiler just long enough for the cheese to melt without cooking the egg further.
Plate one or two egg-topped tortillas on individual plates. Break open the egg, watch the yolk run and enjoy some delicious New Mexican sunshine.
I will give thanks to You among the peoples, O LORD,
I will chant Your praise among the nations.
For Your mercy towers to the heavens,
and Your faithfulness to the skies.
Be exalted above the heavens, O God;
above all the earth be Your glory!
Welcome to Rosemarie's Kitchen 
Margaritas at breakfast would be too much, wouldn’t it?
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A mango margarita would be okay – like a Mimosa only with tequila instead of champagne.
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I like the sound of that!
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