2 large flour tortillas

1 tablespoon vegetable oil (15mL)

2 ripe avocados

3 tablespoons lime juice (45 mL)

½ teaspoon salt (2 mL)

1 jalapeno pepper, seeded and minced

2 tablespoons minced red onion (30 mL)

1 plum tomato, seeded and diced

2 eggs


2 tablespoons chopped chives (30 mL)

Cilantro leaves


1. For tortillas: With a 2-inch (5 cm) round cutter, cut 12 circles from each tortilla. Brush lightly with oil and bake in a 350 degree oven, until crisp around the edges, and still soft in the centre, about 5 minutes.

2. For guacamole: Slice avocados in half and remove pit and scoop out flesh. In food processor, place avocado, lime juice, salt, jalapeno and red onion. Process until smooth. Transfer to a bowl and stir in tomatoes. Reserve.

3. Lightly beat eggs in a bowl. Cook, mixing often, over medium heat eggs are set and no longer runny, about 2 minutes.

4. To assemble: Place tortilla round on a plate. Top with 1 teaspoonful of guacamole and some scrambled eggs. Garnish with tomatoes, chives, and cilantro leaf.

See more: Bake, Breakfast, Eggs/Dairy, Hot and Spicy, Mexican, Summer

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