Ingrédients pour Mexican Scrambled Eggs
- Olive Oil
- Red Onion
- 2 cloves garlic, minced
- 1 cup chopped tomatoes (Roma or similar)
- Lime, Juice Of
- 1 teaspoon honey
- Dried Chili
- 1 tablespoon chopped cilantro
- 4 large eggs
- Heavy Cream
- Salt to taste
- White Pepper
- 1/2 teaspoon hot sauce (or to taste)
- 1 tablespoon butter
- 1/4 cup sour cream
- 8-10 tortilla chips
- 1/4 avocado, sliced
- Cheddar Cheese
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Comment préparer Mexican Scrambled Eggs
- **Make the Salsa:** Heat olive oil in a medium-sized pan over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
- Add the chopped tomatoes and sauté for another 3-4 minutes.
- Stir in the lime juice, honey, and minced jalapeños. Cook for 4-5 minutes more, until slightly thickened.
- Just before serving, stir in the chopped cilantro.
- **Cook the Eggs:** In a bowl, thoroughly whisk together the eggs, heavy cream, salt, pepper, and hot sauce.
- Heat the butter in a nonstick skillet over medium heat.
- Pour in the egg mixture and gently scramble, stirring frequently, until cooked through but still slightly moist. Reduce heat if the eggs cook too quickly.
- **Assemble the Dish:** Place a dollop of sour cream in the center of each plate.
- Arrange 8-10 tortilla chips on top of the sour cream.
- Spoon 4-5 tablespoons of salsa over the tortilla chips.
- Top with the scrambled eggs.
- Garnish with avocado slices, shredded cheese, a sprinkle of cilantro, and a small dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
31g
Fat
76g
Carbs
5g
