| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 2 | Servings | ||
INGREDIENTS
| 4 | Eggs | |
| Salt and lots of fresh ground black pepper, to taste | ||
| 1 | oz | Grated Parmesan cheese |
| 1 | tb | Butter |
| 2 | Scallions; diced | |
| 1 | Serrano chili; diced | |
| 2 | Garlic cloves; minced (optional) | |
| 1/2 | c | Cilantro leaves |
| 1 | Ripe avocado; skin and pit removed, then diced into 1/4-inch cubes | |
| 1/4 | lb | Pancetta; cooked, drained, and sliced into small pieces |
INSTRUCTIONS
In a bowl, beat eggs, salt, pepper, and cheese. Reserve.In a saute pan over medium high heat, melt butter. Add scallions, serrano chili, and garlic. Stir for 2 minutes. Add cilantro, avocado and cooked pancetta. Stir for 2 more minutes.Pour egg mixture into pan and stir until eggs are cooked to your liking. Serve immediately. Yield: 2 servings CHEF DU JOUR BOB BLUMER SHOW #DJ9284 Recipe by: Bob Blumer Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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