Weekend breakfasts are one of the things that my family looks forward to. Weekdays are a grab-and-go affair with the school bus showing up before 7:00AM and three kids to get out the door, so taking the time to sit and enjoy something together in the morning is something special.
Of course that doesn’t mean I want to spend hours making that breakfast. Weekends have a way of being more work than weekdays. There’s always something going on, whether it’s for fun or just cramming everything out hat couldn’t be done during the week.
This recipe is one of my favorites for a quick yet satisfying weekend breakfast. It’s been a favorite of mine in restaurants for years but it’s so simple to make that I rarely see a need to spend that kind of money on it.
I will say in advance that my Mexican friends and readers will probably take offense at my use of chunky salsa over a standard warm salsa rojo. In my defense, I grew up in Northern California where the standard salsa is a Pico de Gallo, a chunky salsa, so it fits for where I am in the world, and it’s available anywhere. The more traditional version is wonderful as well.
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