Corn Scrambled Eggs for one
Quick and easy scrambled eggs with a bit of Mexican flair. Served with corn tortillas and salsa. Perfect for one serving and very easy to double up for two.
scallions, spring or green onions
including some greens, finely chopped
ear of corn
corn tortillas (6-inch)
monterey jack cheese
Melt butter in an 8 inch pan and add scallions, cilantro and corn.
Cook for a minute or so, add a splash of water and continue cooking until the corn is tender.
Season with salt.
Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork.
Add the grated cheese at the end and stir it in with a few strokes of the fork.
While the eggs are cooking, warm the tortillas in a dry pan.
Serve them hot with the eggs and salsa or extra cilantro, as desired.