Ode to Mexico Brunch

We went to Mexico, and lived luxuriously for a week. Highlights of the trip were the dry hot desert climate, a horseback ride at dusk into the arroyo, a late night dip in the ocean surf under moonlit and starry sky, partying with locals and tourists at El Squid Roe, eating from a local grocery store of fresh seasonal fruits, veggies, fish and sauces, and riding a scooter with my honey around town, finding an excellent restaurant with entire Red Snapper on a plate.

It is now two weeks later and Toronto living has almost erased the feeling of Mexico. We keep reminding each other of our memories because they help to releive the early dark and damp cold. Today, almost by accident I made a very Mexican influenced brunch. Of my favorite souvenirs from my trip, my chipotle and ancho chillies packages and my hibiscus flowers, are probably the most prized. Unlike silver jewellery or ponchos, these precious items will have a limited life span in my kitchen.

On the brunch plate:

-Organic, free range egg scramble with fresh minced banana and hot tangy green peppers flecked with dried chipotle, topped with sharp old organic cheddar cheese and drizzled with Valentina Mexican hot sauce.
-Brown mushroom, red onion, Jerusalem Artichoke and tequila blackcurrant braise au gratin
-Coarse polenta grilled in organic sunflower oil, sprinkled with Himalayan rock salt and drenched in homemade organic tomato catsup
-Mango Avocado, pesto and pickled ginger salad

-stove top percolated organic & fair-trade coffee from the Dufferin Grove market. ( I need to find out the name of this one; it's possibly the best coffee I have ever bought for home. )

Notes:
This scrambled egg combo may well be my best to date.
The veggie braise was fantastic with the tequila and sharp cheese-I was inspired by Toronto Life's write-up on a similar dish by done instead with brandy