I didn't look back, but weren't you the person who suggested jam on eggs when younger? Chutney is a great fit for that flavor profile.Chutney! Give me chutney! Some of those omelets cry for that; others, sour cream.
Thanks for starting this thread, Jay! Who knew a Brit could get us talking about spicy condiments!
Oh yes, Sweet and Sour profiles are amazing (especially if you add a bit of heat)I didn't look back, but weren't you the person who suggested jam on eggs when younger? Chutney is a great fit for that flavor profile.
I'm also big into sweet and savory (like roast pork with a blackberry jam glaze). I'm also known to put jam on a sausage muffin (with or without egg) and have been getting into fig jam lately.
While it may seem "off" at first blush, the flavors actually go together well.
I really need to try that. I'll make it a point to stop in on my next trip to Phoenix.Lol at patient otstrich eggs. There's a ostrich farm between Tucson and Phoenix they sell the eggs o believe we got one for 20 bucks and made the biggest plate of scrambled eggs id ever seen in my life it feed me and my parents.
I'm not too sure I'll find Mexican cheese here in the quiet backwater that is south west Cornwall but I'll bet it's good stuff.Pico de gallo, a few shakes of Tapito sauce and cover with shredded mexican cheese.