We had a dozen nice fresh eggs in the fridge, some corn tortillas, and a perfectly ripe, ready to eat Hass avocado. No trouble figuring out what we’d have for lunch today. We warmed the tortillas in a cast-iron skillet, scrambled six eggs, sliced the avocado, then served everything together, seasoned with salt and chile flakes. Lunch, breakfast, or dinner, we could eat this combo any time of day. Remember to make something delicious for yourselves this weekend, dear friends.

 

 

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