I don’t often eat breakfast – I work really early and am, on top of that, quite lazy in the morning. So when I find myself in a cooking mind in the early morning hours, I want something with a ton of flavor. And in my humble opinion, no one does big-flavor breakfast like Mexico. After running through this recipe a few times, it’s about all I cook myself for breakfast anymore.

If you care to follow my recommended scrambled eggs method (and I find it extremely worth it), just take a look at this video. Say what you will about the man, THAT is how you scramble eggs. We suffer from awful powdered and/or overcooked eggs in the majority of diners and other places of breakfasting. It makes us skittish around rich, creamy eggs – like we think they’re going to kill us or something. Just give Gordon’s way a chance once (the feta and sausage will bind it to a much firmer consistency than you see in that video) and you may find a whole new love for scrambled eggs.

The Setup

Tacos
- 4 eggs
- 1/2 c feta, crumbled
- 2 tbsp butter
- Corn tortillas
- 1/2 c Mexican chorizo, cooked and crumbled (optional)
- Sliced avocados (optional)

Habanero Sauce
- 1 tbsp olive oil
- 2 carrots, diced
- 2 medium tomatoes, cut into 8 wedges each
- 1/4 yellow onion, cut into strips
- 3 habaneros
- 3 cloves garlic, skin on
- 1 lime
- 2 tbsp vinegar
- Salt

Cooking

Sauce

1. Line a cast iron skillet with foil. Roast the habaneros and skin-on garlic until blackened, rotating as needed. Remove, let cool, then remove the garlic skins and habanero stems.

2. Remove the foil and heat the oil over medium. Add the carrots and cook for five minutes.

3. Add the onions and tomatoes and cook for an additional five minutes.

4. Put the onions, tomatoes, carrots, habaneros and garlic into the blender. Juice the lime into the blender and add the vinegar.

5. Blend until liquified, then check for consistency. If it’s too thick, add water a tablespoon or two at a time and pulse. Add salt to taste and store in a glass bottle or jar. It keeps for awhile – I usually run out of it way before I’d be suspicious of it – and is great on everything.

Tacos

1. Heat your tortillas in a skillet and keep warm in a kitchen towel.

2. Crack the eggs into a medium nonstick saucepan. Add a good chunk (1-2 tbsp) of butter.

3. Turn the burner to medium/medium-low heat. When the eggs begin firming up on the bottom, stir with a spatula. Continue stirring constantly (this will break the yolks and work them together with the whites, making pre-pot whisking unnecessary), removing from the heat if the eggs begin cooking too quickly, until the eggs are nearly formed together but still have a moist sheen. You may be tempted to call them undercooked, but that’s because most restaurants serve dry, crappy scrambled eggs.

4. Add the feta (and chorizo, if you’re using it) to the pot. Mix thoroughly and allow a minute or two to heat through and cook further if you’re of a mind.

5. Put the egg/cheese/sausage mixture on the tortillas and top with your sauce and the avocado slices. Enjoy this mysterious “morning.”