“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:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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