"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scrambled Eggs with Chipotle-Avacado Salsa Recipe

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This recipe for Scrambled Eggs with Chipotle-Avacado Salsa, by , is from Meals to Remember We Love You, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 14.5 ounce can petite diced tomatoes
1 small avocado, diced
5 tablespoons Chipotle Tabasco Sauce, divided
1 Tablespoon minced garlic in a jar
2 Tablespoons chopped green onion
2 Tablespoons chopped fresh cilantro
8 large eggs
1/4 cup water
1/2 teaspoon salt
1 1/2tablespoons butter
1/2 cup shredded Monterey Jack or Cheddar cheese

Directions:
Directions:
Combine tomatoes, avacado, 3 tablespoons Tabasco- Chipotle Sauce, garlic, green onion, and cilantro in a small bowl and set aside.
In another bowl, beat eggs with remaining 2 tablespoons Tabasco Sauce, water, and salt. Heat butter in a large nonstick skillet over medium high heat. Stir in egg mixture and cook until eggs are barely set; continue cooking until large curds form, stirring every 10 to 15 seconds, and eggs are cooked to desired doneness. Divide onto warm plates and spoon salsa over top.

 

 

 

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