Yields
24 servings
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ingredients
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
eggs
Garnish
2
Tbsp chopped chives (30 mL)
Cilantro leaves
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directions
Step 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.
Step 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.
Step 3
Lightly beat eggs in a bowl. Cook, mixing often, over medium heat eggs are set and no longer runny, about 2 minutes.
Step 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.