Taco-Style Scrambled Eggs With Guacamole And Corn Chips

• Guacamole
• 1/2 ripe avocado, mashed
• 1 teaspoon shallots, minced
• generous pinches of roasted cumin powder
• Pinch of table salt
• 1 handful cilantro, chopped roughly
• generous splashes of lime juice
• Scrambled Egg & Condiments
• 23 large eggs, whip with fork until color is pure yellow
• Dash of whole milk
• *generous handfuls corn chips
• sour cream, hot sauce (optional)

1. Toast 2 tortillas in the oven or on a toaster while mixing ingredients for guacamole; set aside.
2. Meanwhile, put a teaspoon of olive oil in a non-stick skillet, then set the pan over high heat; swirl the oil around until pan shimmers; pour in beaten egg.
3. With a wooden spatula, slowly lift and fold eggs until they form into curds, and then until eggs are clumped, shiny and wet, 1~2 min.
4. Divide the scrambled eggs on each tortilla and top it with guacamole.
5. Serve with crunchy bits of corn chips, with an optional hot sauce and/or sour cream.

avocado, shallots, generous, salt, handful cilantro, generous, egg, eggs, milk, corn chips, sour cream

Taken from food52.com/recipes/8117-taco-style-scrambled-eggs-with-guacamole-and-corn-chips (may not work)