Mexico: Chipotle Scrambled Eggs

Today, I decided to take my breakfast south of the border with this delicious Mexican inspired twist on scrambled eggs. Creamy avocado negates the need for cheese, and adobo sauce gives it just a bit of kick.

Ingredients:

Oil or butter for sautéing

1 sprig green onions, chopped

3 eggs

1 tbsp. sauce from can of chipotle peppers in adobo

.5 tomato, chopped (optional)

.25 avocado, chopped into small pieces

Small handful fresh cilantro, chopped

Salt and pepper to taste

Step 1: Sauté green onions in oil or butter until fragrant (about 3 minutes).

Step 2: Meanwhile, beat eggs in a bowl with adobo sauce

Step 3: Add tomato to pan and stir (if you like things EXTRA spicy, you can add a chopped chipotle pepper at this point to).

Step 4: Pour the egg mixture in the pan. Begin the scramble.

Step 5: When eggs are almost cooked, fold in the avocado.

Step 6: Remove from pan. Top with cilantro and salt and pepper.

This is great on it's own, or served over toast.