Tag Archives: eggs

Spicy Scrambled Eggs with Roasted Red Chile and Cotija Cheese

Our favorite Scrambled Eggs - Farm fresh eggs scrambled with roasted red chile and cotija cheese #chile #cotija #eggs #breakfast @mjskitchen

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One of the challenges of retirement is coming up with a more varied breakfast menu.  When we were working outside the house, fruit and cereal was our standard breakfast; but now, with more time in the mornings and breakfast being closer to a brunch, our repertoire has increased.  One of the breakfasts that we both absolutely love is scrambled eggs with roasted red chile and cotija cheese.  These scrambled eggs are so easy to whip up and are complemented with a variety of sides.  Serve with beans, potatoes or something as simple as a piece of toast, and you have a spicy and tasty meal with which to start the day.  And, for those of you that aren’t retired, these eggs are actually easier than putting together a bowl of fruit and cereal.

Note:  If you can find a local source for farm fresh eggs, you’ll learn what an egg should really taste like.  The eggs we buy are fresh, hand-picked eggs, less than a week old.  They have huge dark yellow to orange yolks (as you can see in the pictures), with firm whites as opposed to the runny whites one finds in most storebought eggs.  And the flavor…the best eggs we’ve ever eaten.


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Green Chile Cheese Breakfast Bake – Quick & Easy

A quick and easy Green Chile Cheese Breakfast Bake with the toast baked in. A great use for stale bread or cornbread. | mjskitchen.com

This Green Chile Cheese Breakfast Bake is not only just a quick & easy breakfast dish, but it is also a great way to use up leftover cornbread or pretty much any stale bread you have available.  There are no exact measurements for the ingredients.  It’s basically some green chile and cheese piled on top of stale bread, covered with whisked eggs and spices, and baked.  It’s hearty, spicy, high in protein and a delicious way to start the day.

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New Mexico Green Chile Quiche with Pinon Crust

Recipe for a Green Chile Quiche with Pinon Crust, two cheeses, and bacon (if you desire) | mjskitchen.com


Have you had enough green chile yet?  What a silly question!!!  For those of you still wondering what to do with all of the green chile you’ve bought or grown, here’s a VERY TASTY idea – Green Chile Quiche with a Pinon (Pine nut) Crust.  Everyone is going to love this quiche, even you men that don’t eat quiche. 🙂

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Gochujang (Korean Chili Paste) Deviled Eggs

A spicy deviled egg seasoned with gochujang, Korean chili paste | mjskitchen.com

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These gochujang deviled eggs were greatly influenced by my European chile sister. Last year my chile sister – Sissi from With a Glass – introduced me to aji panca chile.  This year she has introduced me to gochujang, a Korean Chili Paste.  I’d heard of gochujang many times and have seen it used in several recipes, but never sought it out. Upon receiving a generous sized tub of gochujang along with some Korean chili powder, what choice did I have but to start using it.  It is chile afterall. 🙂

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Migas (Eggs, Green Chile and Tortillas)

Southwestern style migas is a dish that consists of scrambled eggs, green chile, and fried corn tortillas

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Migas (Spanish for “crumbs”) is one of those dishes that is different in different countries.  In the southwest, migas is a simple scrambled eggs dish with, at the very least, some fried corn tortillas (the “crumbs”) and chile pepper. Southwestern migas and Tex-Mex migas are basically the same dish with a variety of possible ingredients. Sometimes you’ll see additional ingredients like onions, cheese, tomatoes, chorizo or avocado.  Here in New Mexico, you’ll still find different versions of migas, but the one constant is, yes – you know what it is – New Mexico green chile.

Today I’m sharing the southwestern style migas I have been making for years.  I normally fry my own tortilla strips but have been known to use store bought tortilla chips, especially when I’m hungry and I don’t want to spend the time frying the tortillas. The ingredients and process for migas are simple and the final dish goes great with a side of beans, Spanish rice, or potatoes.  The migas below are being served with leftover Roasted Fingerling Potatoes.  If you feel like jazzing the eggs up even more, I’ve provided you with a list of additional ingredients or toppings.  Experiment, have fun, and eat well.

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Asparagus, Mexican Chorizo, and a Soft-Boiled Egg

Salad of asparagus, chorizo, and soft-boiled egg @MJsKitchen

This asparagus, chorizo and egg salad was inspired by an article in a recent issue of Cook’s Illustrated.  The article was about getting the perfect soft-boiled egg by actually “steaming” it rather than boiling it.  I have now tried the steaming method several times and each time have ended up with “perfect” soft-boiled eggs – cooked whites and creamy yolks. SO good!

Now that I have all of these soft-boiled eggs, what do I do with them all?  The article suggested serving one over steamed asparagus drizzled with olive oil.  I tried it, and it was excellent, but I wanted more. So by adding just a couple more ingredients, I came up with this delicious asparagus, chorizo salad that can be served by itself, as a side, or a starter for a meal.  If you’re vegetarian, just omit the meat.  It’s a great salad with or without the chorizo.  The chorizo adds a spiciness and meatiness that you can’t get otherwise and actually, provides a complete meal for us.  If you can’t find chorizo, you can use bacon.  Who doesn’t love bacon on a salad?!

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Swiss Chard Leek Quiche

This Swiss chard leek quiche is so delicious it makes you not care that it's totally vegetarian.#quiche #vegetarian @mjskitchen mjskitchen.com

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Swiss Chard Leek Quiche is our favorite quiche and one of my tried and true recipes.  But it hasn’t always been that way.  For years I was intimidated by quiche because I was always trying to make it too healthy.  I used skim milk, too few eggs, and too many vegetables.  Therefore, my quiches were always runny, thin and tasted like sauteed vegetables with scrambled eggs.  So after many failed quiches, I decided to actually follow a recipe and made a beautiful quiche with lots of eggs, heavy cream and lots of cheese.  I finally understood what made a quiche work:  great vegetable/meat ingredients (but not too many), a tasty and light crust, and the right proportion of eggs to cream to milk.  At this point I started working my way toward a little healthier quiche.  The recipe and proportions provided here are the result. Now quiche is on the menu about once a month and, no matter what the ingredients, it turns out perfect every time.

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Breakfast Tostada (Egg, Sausage, Green Chile, Cheese)

Egg Sausage Tostada with scrambled eggs, green chile, and Kielbasa sausage. @MJsKitchen


Today, I’m going to talk a little about the tostada.  Very simply, a tostada is a meal on top of a fried corn tortilla. That “meal” can be just about anything from beans (my favorite) to roasted veggies or ground beef to shrimp.  This Breakfast Tostada is a meal with egg, sausage, cheese and vegetables.  It is so delicious that it has a place of honor on “brunch” options right along side our favorite – Huevos Rancheros.

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Capellini, Garlic, Lemon and Egg Pasta

Pasta with garlic, lemon, and an egg is a delicious quick & easy dish. #recipe #pasta #preservedlemons @MJsKitchen


I’m sure we all have our ridiculously easy dishes that we can fix on a lazy night in the kitchen or when we dine alone.  This pasta with lemon, garlic and an egg is one of mine.  The most time-consuming part of the process is cooking the pasta but if you use capellini (angel hair), it doesn’t take any time to cook once the water comes to a boil. The veggies can be chopped and sauteed by the time the pasta is done and then it’s just a matter of frying or poaching the egg.

I do use those wonderful preserved lemons I keep in the refrigerator, but if you don’t have any, you can always substitute lemon juice and zest, or even better Meyer Lemon and zest.  See my Kitchen Notes for more substitution ideas.

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