Mexican Scrambled Eggs

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.

• Ready In: 30 mins
• Serves: 2

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.