Mexican Scrambled Eggs

Name: Mexican Scrambled Eggs
Ingredients: TOMATO SALSA; 1 teaspoon olive oil; 1/4 red onion, finely diced; 1 clove garlic, minced; 2 large ripe tomatoes, cored & diced; 1/2 lime, juice of; 1/2 teaspoon honey; 1 pinch dried chili; 1/2 teaspoon coriander, chopped; EGG MIXTURE; 3 -4 large eggs; 1/4 cup heavy cream; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 2 -3 drops hot sauce; 1 tablespoon butter; GARNISH; sour cream; tortilla chips; 1/4 avocado, peeled & diced; 2 tablespoons cheddar cheese, grated; 1/2 teaspoon coriander, chopped

22 ingredients

12 steps

Ingredients

TOMATO SALSA
1 teaspoon olive oil
1/4 red onion, finely diced
1 clove garlic, minced
2 large ripe tomatoes, cored & diced
1/2 lime, juice of
1/2 teaspoon honey
1 pinch dried chili
1/2 teaspoon coriander, chopped
EGG MIXTURE
3 -4 large eggs
1/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
2 -3 drops hot sauce
1 tablespoon butter
GARNISH
sour cream
tortilla chips
1/4 avocado, peeled & diced
2 tablespoons cheddar cheese, grated
1/2 teaspoon coriander, chopped

Directions

1

MAKE SALSA: Heat oil in medium size pan; gently saute onions& garlic until softened (about 2 mins).
2

Add tomatoes& saute for another 3 or 4 mins.
3

Add lime juice, honey& chilies and continue to cook for another 4 to 5 minutes.
4

Just before serving, add coriander.
5

COOK EGGS: Thoroughly beat eggs with cream, salt, pepper& hot sauce.
6

Heat butter in a non stick pan; add egg mixture& gently scramble.
7

Be careful not to overwork the mixture- if you find the eggs are cooking too quickly, lower the heat& continue to stir.
8

PRESENTATION: Place a dollop of sour cream in the center of each plate.
9

Place about 8- 10 tortilla chips on top of the sour cream.
10

Spoon 4- 5 tbsps of salsa over the chips.
11

Top with scrambled eggs& garnish with avocado.
12

Sprinkle with cheese, coriander& a small dollop of sour cream.