2 tomatoes, sliced thin
1 avocado, peeled, pitted and sliced
Juice of half a lime
4 thin slices purple onion
Cooking oil
Salsa
1 cup shredded Longhorn cheese
4 corn tortillas
Butter or margarine
8 eggs
Salt and Pepper
Squeeze lime juice over avocado. Have tomatoes, avocado, onion, and cheese ready near the stove along with the salsa and salt and pepper.
Warm four ovenproof dishes in the oven.
Heat about 1 tablespoon of oil in a 7-inch skillet.
Using kitchen tongs, cook tortillas, one at a time, turning once, until lightly brown and crisp. Add oil as needed. Remove to warmed plates. Pour out any remaining oil.
Melt butter or margarine in skillet and break eggs into skillet two at a time.
Fry them or scramble them, depending on your preference.
Place eggs on tortillas, salt and pepper to taste, then add toppings of tomato, avocado, salsa, onion, and finally cheese.
Run under the broiler until cheese melts.
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