Spring in the Northern reaches of the Rocky Mountains is by definition unpredictable. Warm days of temperatures in the 60s and 70s can be chased away by a sudden snowfall. Snow gives way to rain; mud ensues. And when warm-ish days return, nights and early mornings can still be downright chilly. <br /> <br />On such workdays, a warm breakfast that comes together in a flash - and that is not oatmeal - is just right. I used to make this with a slice of grilled bread on which to rest everything, but recently stumbled onto using a corn tortilla instead. Toasted in a dry skillet, it has a fraction of the carbs of bread, along with 3 grams of dietary fiber (12% of one’s %DV) and 2 grams of protein. The tortilla deliciously absorbs the luscious juices and yolks. <br />

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