It was hot at 6 a.m. She was awake, enjoying thoughts of spending the day on white, sandy beaches. She would eat mangos and pineapple and enjoy the company of her husband of one week. She smiled when she realized she wouldn't have to climb another pyramid this day.

The quiet moment ended. "Buenos dias," he smiled back. "I dreamed they made me an honorary Mexican. I loved it. Let's get breakfast and go to the Tulum. We can watch the sun come up over the Caribbean from the top of the temple."

They had breakfast at a tiny restaurant just outside the gates to the ancient Mayan city. The floor was cement; red-checkered plastic cloths covered lopsided card tables.

He ordered huevos motulenos. She did the same, nodding agreement while wondering what was coming (she couldn't speak Spanish). So it was a surprise when the meal arrived --fried eggs with a chopped onion and tomato hot sauce? She had never heard of such a thing. But it was delicious. Even the refried beans at that hour of the day seemed to hit home.

The huevos motulenos, in this 30-minure meal, are simple to make. You can easily make your own hot sauce with the fresh tomatoes flooding the market today. Simply peel, seed, dice and reduce. Add some hot chiles and let the sauce simmer.

Unfortunately, you'll have to do without the refried beans unless you happen to have some left in your refrigerator from earlier in the week or are willing to open a can; they take several hours to cook. Add fresh fruit, chorizos (Spanish sausage) and hot chocolate. It's one of those wakeup breakfasts that'll put you on top of a pyramid even though an hour earlier you'd refused to go.

THE MENU: Mexican hot chocoloate; fresh mangoes, bananas, pineapples; huevos motulenss; chorizos.

HAVE ON HAND: 1 clove fresh garlic, cooking oil, coriander, butter, 2 extra-large-eggs, salt, pepper.

YOU WILL NEED: 2 1/4-ounce tablets of Mexican chocolate, 1/2 mango, 1/2 medium pineapple, 1 banana, 1 lemon, 4 chorizos , 1 very large fresh tomato or 2 small, 1 chili pepper (very hot), 1/2 medium white onion, 1/2 cup diced ham, 6 tortillas (frozen will do), 1/2 medium avocado. The Mexican chocolate and chorizos can be found in Spanish markets.

GAME PLAN: Boil water for tomatoes. Begin cooking sausages in small frying pan over low heat. Turn occasionally while cooking rest of meal. Drop into hot water for 15 seconds, peel skin and seed. Dice into 1/2-inch pieces. Peel and finely chop garlic, hot pepper and onion. In a small saucepan heat oil, add garlic and cook until soft, but not brown. Add hot pepper, onion, ham and coiander. Let cook 2 minutes, then add tomatoes. Reduce heat and simmer uncovered.

Butter tortialls, wrap in foil and place in 350-degree oven. Peel mango and banana, and skin pineapple. Dice mango, banana and pineapple in 1-inch cubes. Sprinkle with lemon juice, cover and refrigerate.

Bring 1 cup water to boil in seperate pan. Break in chocolate and let boil for 5 minutes. Melt 2 tablespoons butter in frying pan. Break in eggs, fry until white is set but yolk is still soft. Peel and slice avocado. Beat hot chocolate until frothy. Remove tortillas from oven and put one on each plate. Top each with an egg, then hot sauce. Garnish with 2 avocado slices and 2 sausages. Serve. MEXICAN HOT CHOCOLATE (2 drinks) 2 cups water 2 1 1/4-ounce tablets Mexican chocolate (available in Spanish markets)

Heat water in a pot. As it comes to a boil, break chocolate into it and stir until melted. Let boil gently for abotu 5 minutes so that all the flavor develops, then beat until frothy.

Note: Mexican chocolate is presweetened. You can use this recipe or substitute your own.

From Diana Kennedy's "The Cuisines of Mexico" FRESH FRUIT (2 servings) 1/2 fresh mango 1/2 fresh pineapple 1 banana Juice of 1/2 lemon

Cut fruit into 1-inch cubes. Squeeze on lemon juice. Refrigerate until serving. HUEVOS MOTULENOS (2 servings) Mutulenos sauce: 1 very large, or 2 medium fresh tomatoes 1 clove garlic 1 tablespoon oil 1 chili pepper 1/2 medium onion 1 cup finely diced ham 1 teaspoon coriander Huevos: 4 tablespoons butter 6 tortillas, thawed 2 extra-large eggs, room temperature Salt, pepper Avocado slices, for garnish

Bring enough water to cover tomatoes to a boil. Dip in tomatoes and let sit for 15 seconds. Peel, seed and dice into 1/2-inch cubes. Finely chop garlic and lightly brown in oil. Finely chop pepper, onion and ham, add to garlic with coriander. Let cook 2 minutes and add tomatoes and bring to boil. Reduce heat, simmer uncovered until mixture becomes a thick puree.

Butter 6 tortillas, wrap in foil and place in 350-degree oven to warm. In a large frying pan melt 2 tablespoons butter. Break 2 eggs and fry until yolk is soft and white is set. Remove tortillas from oven and put it on plate. Remove eggs from pan and set on top of tortillas. Top with motulenos sauce. Garnish with avocado slices, extra tortillas and butter. CHORIZOS (Spanish sausage)

Place 4 sausages in heavy frying pan and saute over low heat, turning every 5 minutes. Cook for 20 to 25 minutes.

The flavor of this sausage is different from traditional American sausage. Besides being denser and fattier, chorizo is seasoned with Spanish paprika, which at the same time is hot and sweet, and quite different from Hungarian paprika. It nicely accents the motulenos sauce on the eggs. It can be purchased either mild or hot at Spanish markets. If you prefer you may substitute farm sausage.