Happy Cinco de Mayo you guys! Hope you had a wonderful weekend full of adventures! Tim and I had our first weekend off since March, so we spent it up in Raleigh and Durham visiting friends, going to the Handmade Market, eating good food, and going to a Durham Bulls game – we couldn’t have asked for better spring weather to spend all weekend outside!
We’re also (finally) getting a start on our garden here and we spent yesterday afternoon picking up additional flowers and veggies for our front porch and raised-bed garden. We brought them home, did a little research on Smart Gardener (highly recommend for anyone starting a garden or wanting to learn more!), and carefully placed each tomato and pepper plant in the soil. I’ll be honest – the main reason I have a garden is to be able to make salsa all summer long. Salsa and bruschetta and tzatziki. That’s pretty much it.
This year we’re adjusting what we’re growing to exclude the peas and beans that we never got around to eating last year (they’re still in our freezer) and include a few new veggies that we haven’t tried before – namely zucchini and eggplant. We’re trying a few new tomato varieties that we’re pretty excited about, and we even planted marigolds and basil next to the tomatoes to test out the theories that marigolds help tomatoes grow better and basil makes them taste better! Who knew? (Lots of other well-seasoned gardeners, that’s who. Not us though – we’re learning as we go!)
We’ve still got some extra space in the garden and we haven’t yet figured out what we’ll plant. Have you grown veggies in the past? Anything in particular that is easy to grow and produces tasty veggies? Anything we should shy away from that’s difficult to grow?
In honor of Cinco de Mayo I’ve got a simple recipe for breakfast tacos – who says tacos can only be for lunch and dinner?? You already know that I’m more of a savory breakfast person than sweet, so I absolutely love meals like this one for breakfast! Feel free to add your own flair to this recipe – add some salsa or jalapeños, brown some breakfast sausage and toss that in, slice up an avocado and include it in your taco.
This would make a really fun brunch for a group of friends – you could set up a make-your-own taco station with tiny bowls for each ingredient, brown some sausage and cook up a large batch of scrambled eggs, and have everyone assemble their own tacos!
Simple Breakfast Tacos
Ingredients
- Eggs 2-3 per person
- Small Flour Tortillas 2-3 per person
- Cheddar Cheese or queso fresco if you have it!
- Your choice of red onion cilantro, tomatoes, salsa, avocado, lime juice etc.
Instructions
- Whisk eggs together with a splash of milk and a dash of cumin, chili powder, a little salt and some pepper. Scramble over medium-low heat in a greased pan.
- Heat tortillas and serve topped with eggs, cheese, and your choice of red onion, cilantro, tomatoes, salsa, avocado, a spritz of lime juice, or whatever other goodies you'd like to add to make these breakfast tacos your own!
- You could also add browned sausage or cooked bacon to give these tacos a little something extra!