Three scrambled eggs and mini peppers with avocado, mushroom, and jalapeno hash.
Honestly I just made this with what was left over from making vegetable skewers for the Fury Working Bikes barbecue. I always overestimate how much food to buy, I got a pound each of mushrooms, zucchini, red bell peppers, and I don't know what's up but lately the Jewel has really enormous jalapenos, like post apocalyptic size jalapenos. It's the weirdest thing, it looks like a jalapeno but it's the size of a carrot, an adult carrot. You think it's some other kind of pepper, so you slice it open and sniff it and it smells just like a jalapeno. It's totally weird. Anyway. I got a couple of those, too. So then I started skewering, and all of a sudden I had this huge pile of skewered vegetables and was like, okay woah. So I had some mushrooms left over, and I didn't do the peppers. And of course there was a ton of food that everybody else brought.
So anyway, I wake up this morning and I'm like, welp, I guess I'll use up these mushrooms... I think I'll save these red bells for this week's egg bake, cauliflower with roasted red bell pepper, what... Great Scott, look at these jalapenos, just one of these I think... and an avocado, of course. And I'm feeling kind of bad, because it's all left over and kind of skimpy. But you know what, it was friggin delicious so I'm writing it down.
I've switched from table salt to kosher salt, by the way. So when I say salt, I mean kosher salt. It does taste better, who knew. It's hard to describe, but it's like table salt tastes salty and kosher salt sort of tastes like potato chips?
1/2 lb mushrooms
a very large jalapeno
olive oil
salt
an avocado
Heat oven to 500 degrees.
Wipe and quarter the mushrooms, and seed and sliver the jalapeno. Toss them in a baking pan with a little olive oil and salt, and put them in the oven for fifteen minutes, stir them up and roast for another ten minutes.
Cut up the avocado into hash-size pieces. Take the mushrooms and jalapenos out of the oven, and stir in the avocado pieces.
For the rest of this breakfast
When you put the mushrooms back in the oven, scramble some eggs. You know: a knob of butter or coconut oil over medium-low heat, pour in beaten eggs, push them around with a heat safe rubber spatula until they're just set.
Plate the eggs with the hash, and add some mini peppers to fill out the plate. Mini peppers are the bomb.
