May conjures up memories; in particular end of school memories. Let’s face it. May always ended up in a blur. And then it was over. School was out and we all took a deep breath and breathed a big sigh of relief. It always seemed teachers would cram every possible thing that didn’t get finished, into the last few weeks of school. I love teachers, but as a parent May was the month I cursed them.
May was also the month that every music teacher had a recital and every sports team had a tournament and churches and temples planned end of the year events, and then there were graduations and theater performances. As they grew, we added in prom and finals and award nights. This craziness never included things like getting the yard ready for summer and making sure all summer activities were planned.
And YES! I almost forgot. Mother’s Day. Somewhere in all the chaos we are supposed to celebrate the reason of our children’s existence. Yes. The Mother. OK. Fathers get their day, too. And they get it when summer has begun. When summer is still fresh and no one is bored. And the mothers can actually cook. Well, at least in this family.
So Mother’s Day it is. I miss Mother’s Day with my children. Even with all the chaos, we celebrated. The morning always began with a needle pointed tray (made by my beloved grandmother, Ilse), delivered to my bed. The tray was filled with fresh orange juice and a freshly made omelet and the one red tulip that grows outside our front door. The meal was determined by what I had in the house, so if I wanted something GOOD, I learned to have all the prerequisites on hand.
Then came presents, which in later years were usually bedding plants. Yeah. You know the rest. The day involved the planting of the flower boxes and the cutting of the lawn and the hosing of the deck, so that summer could officially arrive. The best part was that the kids always helped. I could guarantee that Mother’s Day was the one day that found us all working in the yard. Now I am not a big fan of yard work, but that day, yard work always seemed so easy.
Well, this year isn’t going to be like that. The kids will not be home. I will miss them.They will miss me. Of course, they will miss me. Zoe will remember who taught her to make an omelet. (It wasn’t me.) Alex will probably remember the trips to buy flowers and the washing of the dishes. I will still lay in bed and read the paper. I’ll let Manservant let the dogs out and feed the puppy and give Freddie her medicine. And then maybe I’ll get up and make these eggs. And pray for rain.
These eggs have had many lives. I always had ingredients on hand so I could whip up a skillet for whoever might wake up in our home each weekend. It was always a surprise to me! They are great for using up leftover stale tortilla chips. This recipe can easily be adjusted to serve more. This recipe as written could be written with 8 eggs instead of 4 and serve 4-8 people. You could use bacon, ham or the chorizo. You can leave them all out. Your choice. Feel free to add in red peppers, cheddar cheese, green onions, jalapenos. What ever. These are the perfect quick eggs for a crazy morning.
Migas Scrambled Eggs
Total Time: About 20 minutes
5-6 oz chorizo
1/2 c chopped onions
4 – 8 eggs (see notes above)
1/4 t each of oregano, garlic powder, Lawry’s seasoning salt
2 oz cream cheese cubed
1/2 c green chilies choped
1/4 c chopped cilantro
1/2 c of your favorite salsa
2 handfuls of your favorite tortilla chips
Garnishes such as avocado, green onion, tomatoes, olives some grated cheese
In cast iron or non stick skillet, brown chorizo over medium heat. Stir and smush into tiny bits. (Your pan should contain enough grease to finish the recipe. If not add a touch of butter.) Stir in onions and saute until softened. Whisk eggs with seasonings. Over medium low heat, stir in eggs. After eggs are cooked slightly, add cream cheese and cilantro. Let cream cheese melt in a bit, while stirring. When eggs are almost set, stir in salsa and tortilla chips. Cook until desired consistency is reached. Garnish as desired.