— butter
— 4 pickled jalapeño slices, pith & seeds removed, quartered
— cherry tomatoes, halved (to make about a 1/4 cup)
— 2 large eggs
— salt
— garlic powder
1. Melt the butter in a small frying pan. You should have at least enough to coat the bottom of the pan. To my detriment, I like to use a lot of butter.
2. Add the pickled jalapeños and cherry tomatoes. Cook for 2-3 minutes over medium heat.
3. Add the eggs. Stir gently to scramble them. Because they’re cooking in the tomato juice, they’ll be thoroughly done before they dry out. Check for doneness by whether or not they’re opaque; if they are, they’re done. They should be soft, wet, and grainy-looking. It’s a lovely texture for eggs, trust me!
4. Add garlic powder and salt to taste.
5. NOMNOMNOMNOMNOM GOOD AS BRUNCH WITH GUINNESS NOMNOM
not very alice 
Posted on December 7, 2011 by Alice M.
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