"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

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.

Added: Tuesday, December 16, 2008


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

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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