Breakfast with MexiGeek: spicy egg over easy on toast with leftover pibil sauce

I could have mexed this up more but I'm savings the leftover tortillas dobladas and refried beans for lunch.

The toast it's just toast, and they really do eat toast for desayunos in Mexico.

To add a Mexican touch to the otherwise American egg over easy, I fried it in pork lard I rendered myself.

Before you get grossed out, I needed the lard to make the refried beans authentic, and I'd rather use lard I made myself than but a block of that Tesco value lard, which is probably 29% horse anyway.

Before I flipped the egg I seasoned it with some powdered chile and Mexican oregano. Then I carefully placed it on top of the slice of (buttered) toast.

Then in the same pan I dropped about 1/4 tsp cumin seeds into the hot fat.

After a few seconds I added my leftover sauce from the pollo pibil I made last night (post to follow). This included some onion and tomato.

When it was good and hot I poured it over the egg y provecho!

The best thing about cooking Mexican food for dinner is you get leftovers for breakfast.

Breakfast with MexiGeek: scrambled egg taco

This is a fried tortilla, almost like you'd make for authentic enchiladas, only I didn't dip it in sauce.

First I cracked two eggs into a mixing bowl, seasoned them with salt and pepper, dried epazote, and ground chiles.

Then I beat them until not quite combined. Never over-beat your eggs.

Next I fried the corn tortilla in butter: about 30 seconds on the first side, then a little less than 10 seconds on the other side.

Then I removed the tortilla to a plate. It should not be crisp.

Over a medium heat, I melted some more butter. When it was hot, I added some cumin seeds and let them fry for a few seconds (a technique from Indian cooking).

Then I added the eggs and gently scrambled them until just done.

"Scrambled eggs" in Spanish are huevos revueltos, which means "thoroughly turned eggs", so I always use a circular motion when scrambling.

At the very end I added a teaspoon of my homemade chipotle sauce.

I put the eggs in the tortilla, folded it over, and topped with more sauce.

¡Provecho!