Mexican Scrambled Eggs

• 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

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.

tomato salsa, olive oil, red onion, clove garlic, tomatoes, lime, honey, dried chili, coriander, egg, eggs, heavy cream, salt, white pepper, hot sauce, butter, sour cream, tortilla chips, avocado, cheddar cheese, coriander

Taken from www.food.com/recipe/mexican-scrambled-eggs-58417 (may not work)