ROGULSKI SOUTH OF THE BORDER EGGS

ROGULSKI SOUTH OF THE BORDER EGGS image

Yield 4-6 servings

Number Of Ingredients 10

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2 T. butter
1 cup diced onion
1 - 2 T. minced garlic
1 - 2 T. minced pickled jalepeño
1 cup diced fresh tomato
Salt and pepper to taste
1 Rogulski avocado, diced (about 1 1/2 cups)
12 fresh eggs, scrambled
2 cups grated Queso Quesadilla, (white, Mexican, melting cheese; use Jack if you must)
1 baguette, thickly-sliced on the diagonal and toasted just prior to serving (buttered if you like)

Steps:

In a saute pan, melt butter over medium-high heat until it begins to sizzle. Add onion and saute while stirring until it just begins to brown (about five minutes). Add salt and pepper to taste throughout the cooking process. Add garlic and jalepeño and sauté for about one minute, then add avocado and tomato and continue to cook for about 4 - 5 minutes, until you have a fine mush! Add the eggs all at once. With a rubber spatula, lift the eggs from underneath and turn as the start to solidify. Continue until the eggs are almost set, then add the cheese. Cook until the eggs are done and the cheese is melted. Spread on top of bread and eat out of hand or with utensils.