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Those look so pretty! Good enough to eat, for sure!
ETA: I've never had avocado warm. I'm not sure I would like that. But I'd sure love the onion one. Like... now.
You'd love the avocado as well. Warm avacado is a yummy thing. I used to make a lumpy dip using equal amounts of melted cream cheese and hot avacado. I then added fresh salsa to taste always using mild so I could add more. Add some salt and white pepper and perhaps a touch of lemon juice or serve lemon wedges on the side for invidual servings. I always added a cold dip to the layout as well. Having both hot and cold makes a delightful little repast.
Quote:
Originally Posted by Wilson513
Like that onion one. I think I'd scoop up the whole thing and put it on a buttered Bay's English Muffin.
A preference for Bay's is the mark of a gourmet; I congratulate you. I would do as you suggest and add some sour cream as well right on the top.
Try this. Fix some scrambled eggs divided into three piles. Mix salsa, somewhat hot in one pile, Guacamole of your liking into another or just plain avacado but I prefer the former, and sour cream into the third. Put some of each on your plate and try some of two or three in varying proportions so they mix in your mouth. Bay's English Muffins make a perfect foundation.
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Those look so pretty! Good enough to eat, for sure!
ETA: I've never had avocado warm. I'm not sure I would like that. But I'd sure love the onion one. Like... now.
the onion part looks good, I can't wait to try it but I have tried the warm avocado, it works for some people, not for me. I prefer mine in salads, on a sandwhich or guacamole.
Egg and avocado is great combo. My favorite omelet from my favorite brunch place has sliced avocado, blue cheese, monterey jack, and walnuts. Delicious.
I've see this done with Texas toast also, cut a hole in in it and. Ook the egg... I've recently done this making French toast and using that...put some bacon in some scrabbled eggs and cook them inside the French toast.. Yum!
And don't forget a big tablespoon of salsa on the finished product!
(No salsa? Add a few or more drops of Tabasco sauce to the buttered pan before you add the eggs )
I eat my scrambled eggs French style, cooked slowly and eaten soft with plenty of butter. It's hard to beat that simple but wonderful dish. Regardless of what I may add I wish the egg taste to predominate. Therefore, I don't want it to be hot. Applying liberal doses of hot sauce just to make it hot does nothing but make it impossible to taste and enjoy the food. Hot sauces date from the days before refrigeration. Their original function was to mask the taste of spoiled meat. Now people use them in a way that masks the taste of good meat and other good food.
Mexi-Style :
Scrambled eggs with a 2 tablespoons of chopped green chilies, grated cheese and a teaspoon of chopped fresh cilantro.
(Add a pinch of jalepeno if you want it hot & spicy)
Last edited by Pawporri; 06-12-2012 at 12:22 PM..
Reason: More ingredients
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But, I know you have to try it..
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