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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
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 |
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 |
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.
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