Mexican Scrambled Eggs

READY IN: 30mins
Recipe by CountryLady

Another creation from Michael Bonacini, a well known Toronto chef, this adds variety to the breakfast menu. Or team with a green salad for lunch. If pushed for time, use bottled salsa.

Top Review by Rita1652

I cheated and used bottle salsa but this salsa recipe does look delish! The eggs were very light and fluffy.I garnished with salsa, avocado and lots of cilantro. This was great all in a warmed tortilla wrap!

Ingredients Nutrition


  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.

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