Mexican Scrambled Eggs
PREP TIME 5 minutes
COOK TIME 5 minutes
2 tsp crème fraiche
½ tsp cracked pepper
½ a red onion, finely diced
1 tomato, finely diced
½ bunch coriander, finely chopped
½ avocado, sliced
Juice of ½ a lemon
½ tbsp Pukara lime infused oil
Old El Paso blue corn chips, to serve
In a bowl, whisk together eggs, crème fraiche and cracked pepper. Add to a pan over medium heat and stir until eggs are fully cooked, approximately 2-3 minutes.
To make the salsa, combine red onion, tomato, coriander, lemon juice and lime infused oil.
To serve, place scrambled eggs in a bowl and place avocado slices and salsa on top. Serve with corn chips.