Total Time
Prep 10 mins
Cook 20 mins

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.

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.


Most Helpful

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!

Rita~ April 18, 2003

This was delicious! I had just made up some One-Minute Salsa so used that. Served with cheddar cheese. Yummy, thanks CL!

Sharon123 September 21, 2003

This was a really nice change. I didn't enjoy this particular Salsa but that is related more to personal taste preference. Is probably the authentic Mexican style Salsa...the eggs and everything were very good. Will make again & try a different Salsa, nice brunch or lunch idea.

Luvfood April 26, 2003

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