Monday, July 21, 2014

Scrambled Eggs with Avocado, Tomato, and Peach Salsa

scrambled eggs with avocado, tomato, and peach salsa

You know what's real good together, tomato and peach.

Remember the basic formula for avocado salsa is: avocado + tomato + something of an onion nature + something of a pepper nature + lime juice.

I held back the onion in this, I thought there was enough going on with the avocado, tomato, and peach. The key lime juice ties it really nicely together, plus a sprinkle of kosher salt and I couldn't resist a sprinkle of cayenne pepper.

This makes a lot. I can down an avocado and a dozen cherry tomatoes easily by myself, but for this I tell the sweetie man that there's some extra interesting salsa in the kitchen if he wants.

an avocado
a dozen cherry tomatoes
a peach
key lime juice
kosher salt
cayenne pepper

Dice the avocado, quarter the tomatoes, dice the peach, and toss them all together in a bowl with the key lime juice until combined.

Then make some scrambled eggs:

a pat of butter, or a dab of coconut oil
three or however many eggs you want

Melt the butter in a skillet over low heat.

Crack the eggs into a small bowl and beat with a fork, and pour the beaten eggs over the butter in the skillet. Let the eggs set up a bit and then push them around with a heatproof rubber spatula, let them set up and push them around, and so forth, until the eggs are cooked to your liking.

Plate the scrambled eggs with the salsa, sprinkling the salsa with kosher salt and cayenne pepper.