Sweet Hawaiian tortillas become crispy, cinnamon-sugar shards for scooping soft scrambled eggs. The tortillas toast to break into shards, so you have both the eggs and something textured to push through them. Quick, warm, and uses what you have on the shelf.

Serves 2. 15 minutes, 12 at the stove.

About 780 calories a serving, 25 g protein, 64 g carbohydrate, 47 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Brush 4 tortillas lightly on both sides with 2 tablespoons oil and lay them on a large skillet over medium-high heat. While they toast, mix 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl.
2. When the first tortilla begins to brown and crisp at the edges, about 2 minutes, flip it and toast the other side. Cook until golden and brittle, another 1 to 2 minutes. Repeat with the remaining tortillas, stacking the finished ones on a plate. As soon as each tortilla comes off the heat, sprinkle it generously with the cinnamon sugar. Let cool slightly, then break into shards.
3. Crack 6 eggs into a bowl, add a pinch of salt and pepper, and whisk until even. Wipe out the skillet, add 2 tablespoons butter over medium heat, and when it foams, add the eggs.
4. Let the eggs sit undisturbed for 1 minute, then push the cooked edges toward the center with a spatula, tilting the pan so the raw egg flows to the edges. Repeat this until the eggs are nearly set but still moist, about 2 to 3 minutes total.3 min
5. When the eggs are soft and creamy, transfer them to two plates and arrange the tortilla crisps alongside for scooping and pushing through.

Note Swap the cinnamon sugar for everything bagel seasoning if you want savory instead. Leftover tortilla crisps keep in an airtight container for two days and soften, so eat them while they are still warm. Serve with salsa or hot sauce on the side to thin the eggs and add heat.