 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
This is one of my favorite breakfasts. Really, it is sooo good and rather easy to make as well. Ingredients:
5 eggs |
3 tablespoons half-and-half |
2 tablespoons butter |
6 slices bacon, cooked nice and crisp and crumbled |
1 jalapeno, seeded, deviened, and finely diced |
2 green onions, chopped fine |
6 ounces monterey jack cheese, freshly grated for best flavor and texture |
4 tablespoons salsa |
1/2 avocado, sliced thin |
salt |
pepper |
Directions:
1. In a medium size bowl lightly beat the eggs with the half and half and salt and pepper-how ever much you prefer. You can always add more later if needed-however egg dishes imo taste bland if not enough salt is used.
2. Put a large nonstick skillet over med-hi heat and add the butter. Let it get bubbling and then add the jalapeno and stir fry for about 1 minute,lower heat to medium and then add the eggs.
3. Scramble the eggs til soft about 1-2 minutes. When eggs are almost set add the bacon crumbles and gently fold into the eggs. Remove from heat.This whole process from jalapeno to eggs being done shouldn't take more than 4 minutes or so.
4. Gently fold in 1/2 the cheese and then sprinkle the rest on top and let sit til melted.
5. Split the eggs evenly between 2 plates and sprinkle with green onion and top with 2 T salsa each as well as the avocado slices.
6. We like to serve ours with sourdough toast and/or hashbrowns. A fruit salad also goes well with this.
|
|