Join “Jayni’s Kitchen” this week for “The Simple Pleasure of Eggs,” a repeat of a previous program.

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

MEGAS CON QUESO

2 corn tortillas

2 tablespoons olive oil

6 eggs, beaten

1 4-ounce can chopped green chilies (use 3 tablespoons)

1/8 teaspoon salt & black pepper

1/2 cup shredded Monterey Jack cheese, room temperature

1/3 cup tomato salsa, warmed or room temperature

Cut the tortillas in half, then cut each half into strips about half-inch wide. Heat the olive oil in a large non-stick skillet over medium heat. Add the tortilla strips and cook until softened, about 1 minute. Transfer the tortilla strips to a small plate, reserving the remaining oil in the skillet. (Add more oil if needed.)

In a large bowl, beat the eggs with a whisk. Stir in 3 tablespoons of the chopped green chilies, salt and pepper and pour the mixture into the skillet. Scramble the eggs over medium heat, stirring gently with a heat-resistant spatula until soft curds begin to form. Quickly return the tortilla strips to the skillet and continue stirring until the eggs are set.

Remove the skillet from the heat and sprinkle with the shredded cheese and drizzle the salsa over top. Pass additional salsa. Serves 4.

SALADE PAYSANNE

4 strips bacon

3 to 4 tablespoons bacon drippings or olive oil

2 medium potatoes, peeled and cut into 1/2-inch dice

1 cup onion, finely chopped

2 garlic cloves, finely chopped

salt & black pepper, to taste

Dijon Vinaigrette

1/4 cup sherry vinegar or white wine vinegar

2 teaspoons Dijon mustard

pinch salt

6 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

4 eggs

8 cups (approximately) mixed greens or leaf lettuce, rinsed and drained

2 medium tomatoes, diced

black pepper, freshly ground

Fry the bacon in a large non-stick skillet over medium heat. Remove the bacon, drain it on paper towels, then chop it into bite-size pieces. Pour off all but 3 to 4 tablespoons of the drippings, or remove the drippings and substitute olive oil. Add the diced potato and onion and fry over medium heat, turning often until tender and lightly browned. Add the garlic near the end of the cooking time and sprinkle with salt and pepper, to taste. Lower the heat if the potatoes brown too quickly.

In a small bowl, combine the vinegar, mustard and salt. Whisk in the olive oil. Set aside.

Bring a large pot of water (6 inches deep) to a gentle boil over medium-high heat and add the white wine vinegar. (To save time, begin heating the water while frying the potatoes and preparing the vinaigrette.) Carefully break one egg at a time into a small bowl or custard cup and slip it the boiling water. Repeat quickly with a second egg. (Poach 2 eggs at a time.) Poach the eggs for about 3 minutes, until the whites are set and the yolks begin to thicken. Remove the poached eggs with a slotted spoon and drain briefly while cooking the remaining eggs.

Place the salad greens in large bowl and add the diced tomato. Drizzle with the Dijon Vinaigrette and toss to coat. Divide the salad among four large plates. Sprinkle the salads with the chopped bacon and surround them with the fried potatoes. Place a poached egg on top of each salad and sprinkle freshly ground black pepper over top. Serves 4.