Oh, the joys of a Mexican breakfast! I must say, I do enjoy breakfast full stop, a weekend breakfast, that is. Not that I could stomach anything on a work day, which would mean digesting before 9 am... no way! Too busy waking myself up!
Now, you should think that while I lived in Mexico, I should have had plenty of time to breakfast ... and judging by the fact that I gained a whopping 25 kg in less than 6 months, I probably did. In hindsight, I supersized myself way more than Morgan Spurlock could ever imagine ;-).
They really know how to breakfast down there, no croissant and jam nonsense there, a full and hearty breakfast is required to face the hardships of a working day (never mind that I didn't do any real work there). So think eggs (fried sunny-side up, scrambled, poached, you name it), a slab of red meat if you do do manual work or can afford the luxury of a personal trainer, and the omni-present and much-loved frijoles (black refried beans with onions and a sprinkle of cheese). Of course all this is accompanied not only by your (maize) tortillas, which the pros use very much as a replacement for cutlery, freshly squeezed juices and a whole load of fresh fruit, mostly mango, pineapple and papaya, the two latter sprinkled with lime juice and dried chilli.
The way you prepare your eggs is a matter of personal preference and, having tried them all, I can assure you you won't get bored. The quickest and easiest to prepare in your own kitchen are probably "huevos a la mexicana" (Mexican eggs), Mexican in the culinary field being a common denominator for anything containing something red, something green and something (even if only remotely) white - like the national flag.
Let me confess here and now that I do not prepare my frijoles from scratch - they can be delicious, but if you're lucky enough to find the black variety here, the dried beans we get are older than my granny and will never, ever, go soft, not in a million years. Not to mention the hassle of cooking them for hours on your stove with grey foam invariably burning into the pristine white enamel of your stove. (I rent, remember?). I can very well live with frijoles refritos en lata (canned refried beans) - I used to import them from Austria through a company called Casa México, but have now found a London supplier: Mestizo is a new (real) Mexican restaurant near Euston Station (expect a review soon) and they sell all the staple foods at the premises as well... chile, tortillas, pre-made sauces incl. mole - a great find, as they happen to be round the corner from where I work... (Mexican) bliss!