Scrambled Tortilla Eggs
Provided by: Campbell's Kitchen
These are no ordinary scrambled eggs...they get a burst of bold flavor from picante sauce, crunch from tortilla chips and some creaminess from cheese and avocado. Give them a try...they're ready in a snap and they're really good.
- Stir the eggs and 2 tablespoons picante sauce in a medium bowl.
- Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist. Stir in the cheese and tortilla chips.
- Heat the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Spoon the picante sauce over the eggs. Top with the avocado. Serve immediately.
- Tip: The contrast in temperature between the hot eggs and the cool avocado makes this dish spectacular. If you like, you can slice the avocado, squeeze a bit of lemon juice over it to keep it from turning brown, and chill until the eggs are ready.