Mexican Scrambled Eggs - cooking recipe

Ingredients

TOMATO SALSA
1 teaspoon olive oil
1/4 red onion, finely diced
1 clove garlic, minced
2 large ripe tomatoes, cored & diced
1/2 lime, juice of
1/2 teaspoon honey
1 pinch dried chili
1/2 teaspoon coriander, chopped
EGG MIXTURE
3 -4 large eggs
1/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
2 -3 drops hot sauce
1 tablespoon butter
GARNISH
sour cream
tortilla chips
1/4 avocado, peeled & diced
2 tablespoons cheddar cheese, grated
1/2 teaspoon coriander, chopped

Preparation

MAKE SALSA: Heat oil in medium size pan; gently saute onions& garlic until softened (about 2 mins).
Add tomatoes& saute for another 3 or 4 mins.
Add lime juice, honey& chilies and continue to cook for another 4 to 5 minutes.
Just before serving, add coriander.
COOK EGGS: Thoroughly beat eggs with cream, salt, pepper& hot sauce.
Heat butter in a non stick pan; add egg mixture& gently scramble.
Be careful not to overwork the mixture- if you find the eggs are cooking too quickly, lower the heat& continue to stir.
PRESENTATION: Place a dollop of sour cream in the center of each plate.
Place about 8- 10 tortilla chips on top of the sour cream.
Spoon 4- 5 tbsps of salsa over the chips.
Top with scrambled eggs& garnish with avocado.
Sprinkle with cheese, coriander& a small dollop of sour cream.