I grew up in California where tacos, salsa, beans and rice were rooted into my asian blood. Buenos Aires doesn't have great Mexican food, though with lots of avocados, and my leftover crunchy-bits of corn chips, inspired this into a healthy satisfying breakfast. —FrancesRen
ripe avocado, mashed
of roasted cumin powder
of table salt
cilantro, chopped roughly
of lime juice
Scrambled Egg & Condiments
large eggs, whip with fork until color is pure yellow
of whole milk
sour cream, hot sauce (optional)
In This Recipe
Toast 2 tortillas in the oven or on a toaster while mixing ingredients for guacamole; set aside.
Meanwhile, put a teaspoon of olive oil in a non-stick skillet, then set the pan over high heat; swirl the oil around until pan shimmers; pour in beaten egg.
With a wooden spatula, slowly lift and fold eggs until they form into curds, and then until eggs are clumped, shiny and wet, 1~2 min.
Divide the scrambled eggs on each tortilla and top it with guacamole.
Serve with crunchy bits of corn chips, with an optional hot sauce and/or sour cream.