No one steps into the kitchen with Martha Stewart without the domestic diva's seal of approval.
On Monday, Lucinda Scala Quinn, the executive food director for Martha Stewart Living, showed viewers how to prepare a Mexican egg scramble and a frothy citrus drink.
"Mad Hungry with Lucinda Scala Quinn" airs weekdays at 11 a.m. on the Hallmark Channel.
Mexican Egg Scramble
Courtesy of Mad Hungry: Feeding Men and Boys, Artisan Books
For anyone on the go, this is a hearty, portable breakfast-eggs wrapped in tortilla and twisted up in foil on the fly have satisfied my boys for twenty years. At home, just place the pan with the eggs and toasted corn tortillas in the center of the table. Everyone can make their own taco at the table or just use the tortillas as a fork-shovel. Alternatively, salted tortilla chips also make a crunchy contrast to the soft eggs, crumbled over the top. I love these eggs very spicy, but the chilies can be adjusted to taste. If you're cooking for one, use two eggs and adjust the other ingredients accordingly.
18 corn tortillas or 1 bag salted tortilla chips
1 tablespoon vegetable oil
5 scallions (both white and green parts), chopped, or ½ cup chopped onion
4 to 6 serrano or jalapeño chilies, minced
1 large or 2 small tomatoes, coarsely chopped
1¼ teaspoons coarse salt
¼ cup chopped fresh cilantro (optional)
1 dozen large eggs
If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chilies. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.
Frothy Citrus Drink
Makes 2 8-ounce servings
If you have a little extra time or an abundance of fresh citrus, offer the boys this drink. It's slightly frothy, with a perfect balance of sweet and sour-and of course it's packed with vitamin C. Add a touch of seltzer for a little sparkle.
3 tablespoons honey
Cut the grapefruits, oranges, and lime in half. Juice them with an electric juicer or by hand. Pour the juice into a blender jar. Add the honey and blend on high speed for 30 seconds.
Pour into a pitcher and chill before serving.