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Scrambled Eggs with Fresh Salsa

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Ingredients Edit

Salsa Edit

Garnish Edit

Directions Edit

Salsa Edit

  1. Hold the cilantro under running water to wash off the dirt.
  2. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients.
  3. Toss thoroughly until everything is blended together.
  4. Cover and refrigerate until ready to use.

Eggs Edit

  1. Smear a nonstick medium sauté pan with ¼ teaspoon of the oil and set it over medium heat.
  2. Sauté the mushrooms, onions and peppers in the pan, tossing them occasionally, until limp, about 2 minutes.
  3. Remove from the heat.
  4. Whisk the eggs, salt and milk together in a small bowl.
  5. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny.
  6. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula.
  7. Remove from the heat and cover to keep warm.
  8. Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side.
  9. Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.

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