Share Cultural Recipes – A Peruvian Breakfast

In March of this year, my husband Sheldon surprised me with a gift I will never forget: a trip to Peru. For over 20 years, I made regular missions there, yet somehow I still feel as if I have only scratched the surface of its beauty.

This time, something new stood out—after decades of visits, I suddenly noticed that the main highway leading from the airport is named Avenida Morales Duárez. How had I missed that all these years?

This trip was filled with wonder. I visited the Nazca Lines, the Huacachina Oasis, and the soaring sand dunes. I embarked on a gastronomic tour—from bustling fish markets to vibrant produce stalls to a fine dining restaurant where I learned to make ceviche and pisco sour. I tasted exotic fruits like creamy lucuma and mango chato, both unforgettable.

My dear friend Carolina took me to the famous Wong Supermercado, where I

picked up artisanal bread (pan) and queso mantecoso—the perfect ingredients for a Peruvian breakfast tablescape when I returned home. See pictures.

Today, I’d love to share a simple recipe I enjoyed regularly at The Country Club in

Peru: Huevos Revueltos (Scrambled Eggs).

Ingredients

• 2 large eggs

• 1 tablespoon butter

• 1 tablespoon milk

• Pinch of salt

• Pinch of black pepper

Equipment

• Non-stick frying pan

• Small bowl

• Cooking tongs

• Whisk

• Decorative plate

• Knife

• Spatula

Method

1. Warm the butter in the frying pan over medium heat.

2. Crack the eggs into the bowl and whisk lightly.

3. Add the milk and whisk again.

4. When the butter is hot, pour the eggs into the pan.

5. Allow to cook for about one minute, then gently fold or turn.

6. Continue cooking until softly set.

7. Season with salt and pepper, then plate beautifully.

Fun Fact

Peru has a fruit similar to passion fruit, but sweeter and lighter in color. It’s called granadilla—a delight all on its own.