How to be a Domestic Goddess and serve breakfast with a hangover

At this time of the season, Christmas to be specific comes the time when we feast, dine, drink unknowingly in excess. There's nothing wrong since Christmas is just a good and extravagant excuse to eat drink and catch up with friends and relatives. There comes the time when we come home tired, a bit tipsy from the drinks that we crave for something just to ease the hangover of the party whether its the too much to eat or too much to drink hangover, though I think we suffer from the latter.

My version of Mexican scrambled eggs doesn't require the fanciest of ingredients though hearing the word "Mexican" sounds like a workload I reassure you its not.

What you'll need:

Roughly chopped red or green chilli, spring onion and one tomato

Worchester sauce

One soft tortilla wrap

2 eggs, to treat yourself or 4 eggs to indulge.

Chop first the chilli, spring oinion and that one tomato. It is wise to de-seed the tomato if you like as it makes the eggs runny and I don't like runny eggs. For the chilli-hesitant, the bigger the chilli the milder it is, so feel free to use any size of chilli that you feel comfortable with. The sizzling hot warmth of the chilli provides that cleansing from that hangover. Roll the tortilla wrap and cut it down to strips raining it down towards the hot frying pan. Once slighty toasted remove from the pan and replace it with the chopped chilli, spring onion and tomato. Immediately break the eggs directly to the pan and scramble them down to the consistency that you like. I prefer my eggs softly cooked. Add in a few sploshes of Worchester sauce for some added earth depth and tang to contrast the spicy edge of the chilli. Throw back in the toasted tortilla strips and quickly scramble the egg. Serve hot on a plate.

Serves 1 with a hangover.