Tom and I love to go to right down the street to Brig’s for breakfast. Sure, the decor hasn’t changed since the place opened and there’s always at least a 30 minute wait to be seated, but it really is the best breakfast in town. Tom always gets the Eggs Benedict and I always end up with the Aztec Scramble, or the omelet form of the same ingredients. So, here’s something similar that I whipped up at home, for lunch, when I wanted some eggs.

2 eggs
1/2 cup cheddar cheese
1/4 cup salsa
a few sliced jalapenos
a few black olives
fresh snipped chives

1. Preheat a lightly greased nonstick skillet to medium. Preheat broiler to high. In a small bowl, scramble eggs. Add a heaping tablespoon of the salsa to the eggs and combine.

2. Pour egg/salsa mixture into skillet and cook until almost done, breaking up the big pieces. Add about half the cheese and mix together with egg.

3. Add the eggs to a small oven proof baking dish. Top with the jalapenos, olives, and remaining cheese. Place in the oven until cheese is melted and bubbly.

4. Remove from oven, top with remaining salsa and chives. Serve with sour cream.

Almost as good, but without the wait!