- prep time 1 min
- total time 1 min
- serves 24
2 large flour tortillas
1 Tbsp vegetable oil (15mL)
2 ripe avocados
3 Tbsp lime juice (45 mL)
½ tsp salt (2 mL)
1 jalapeno pepper, seeded and minced
2 Tbsp minced red onion (30 mL)
1 plum tomato, seeded and diced
2 Tbsp chopped chives (30 mL)
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.