Mexican Scrambled Eggs


Prep time 5 minutes
Cook time 5 minutes

Serves 2



5 eggs
2 tsp Creme 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



Step 1 in a bowl, whisk together eggs, creme fraiche and cracked pepper. Add to a pan over medium heat and stir until eggs are fully cooked, approximately 2 to 3 minutes.

Step 2 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.