This weekend is a weekend of pure relaxation. The house is tidy, I have what I need here, so there’ll be no going out until tomorrow night. I’m staying in, cooking, listening to music (currently Nirvana), relaxing in my hoodie (it’s freezing in Melbourne!) and working through my writing to do list. Easing my way into the writing with this blog entry!

Last night I was flicking through my Jamie’s America cookbook – reading about the foods I may experience in America. It is an amazing book – packed with stories of the melting pot of cultures and beautiful pictures.

This morning I woke up with a mission – to make Mexican eggs, inspired by Jamie Oliver.

Mission accomplished. I cooked this for breakfast. Mexican eggs and bacon: duck eggs scrambled with chilli and coriander, avocado, tomato, bacon, lemon, cheese + salsa.

Here is the recipe. Adjust quantities to suit the number of people you are serving/how hungry you are.

Heat non stick fry pan on stove – medium heat, and place two lean bacon rashers in the pan. They will cook as the pan heats. (You can leave this bit out if you don’t eat bacon. I am sure chorizo sausage would be good too.)

Lightly beat two eggs (I used duck eggs) with a drizzle of full fat milk, a small handful of coriander and half a green chilli. Season with salt. Put to the side.

Cut up one lemon into quarters, one tomato and one avocado and put onto a plate. Squeeze a quarter of lemon over the avocado so it doesn’t go brown. You could probably include corn (fresh or tinned) too.

Cut or grate (I hate grating so I cut) about 50 grams of tasty cheese. Put half into the beaten eggs and save half.

By this time the bacon should be cooked. Take it out of the pan and put it on the plate with the tomato and avocado.

Heat some butter in the pan, and when melted, turn down the stove’s heat and pour the beaten eggs into the pan. Agitate gently with a spoon or spatula. Cooking should take about three minutes. The eggs should be cooked when they are still runny.

Put the scrambled eggs onto the plate, top with the remaining cheese and drizzle with lemon and salsa – I used Byron Bay green chilli salsa.

Soooooooo good! Makes a difference to going out for breakfast!