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1
Make the salsa: Hold the cilantro under running water to wash off the dirt.
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2
Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients.
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3
Toss thoroughly until everything is blended together.
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4
Cover and refrigerate until ready to use.
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5
Make the eggs: Smear a nonstick medium saute pan with 1/4 teaspoon of the oil and set it over medium heat.
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6
Saute the mushrooms, onions and peppers in the pan, tossing them occasionally, until limp, about 2 minutes.
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7
Remove from the heat.
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8
Whisk the eggs, salt and milk together in a small bowl.
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9
Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny.
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10
Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula.
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11
Remove from the heat and cover to keep warm.
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12
Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side.
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13
Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.
