Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Eggs 2 tb Butter or margarine
4 Corn tortillas 2 Onions; finely diced
2 Avocados 1 c Cooked beef, chicken or pork
2 Tomatoes - (diced or shredded)
4 tb Lime juice 1 ts Chili powder
4 ts Olive oil 1/2 ts Ground cumin
Salt and pepper to taste Cilantro

BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas
into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in
half from tip to stem, and remove the pit. Using a paring knife, slice the
flesh in each half from tip to stem in 1/2-inch slices without cutting
through skin. Using a large spoon, scoop the flesh out of the skin in 1
piece. Lay cut side down on each plate and fan out the slices. Cut the
tomatoes into slices and lay slices next to the avocado. Drizzle with lime
juice and oil, and sprinkle with salt and pepper. Heat the butter in a
large skillet over medium heat and add the onion, chili powder and cumin.
Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed.
Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked
to desired doneness. Arrange a mound of eggs on each plate next to the
avocado and tomato. Garnish with some cilantro. Serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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