My Lizzie has been down twice this year with pneumonia. The poor girl just wanted to sleep and had no interest in food. One day she finally woke up and said she was hungry; I was thrilled. She’s not a big fan of scrambled eggs (and even goes through periods where she “hates eggs”), but she loves omelets. I wasn’t quite in the mood for fussing over an omelet, so I decided I would just dress up some eggs for her. I added chopped chives to my scrambled egg mixture, melted Mexican cheese over the top of the eggs, and served them with a few slices of avocado. The result: she asked for the same exact thing the next morning…quote: “you do have avocado don’t you?”. I made her crispy well done bacon (not my norm, but she likes her bacon nearly burnt) as a side. I thought salsa and sour cream would be a great additional accompaniment, but she wasn’t interested – maybe I’ll convince her (or someone else), at a later date. So, here’s the simple version. This is for a single serving, but allow about one and a half to two eggs per person and adjust the cheese so that you have good coverage over your eggs.
- 2 Eggs
- 2 TBS. Milk
- 2 TBS. Chopped Fresh Chives (or substitute green onions – green parts only)
- 1 TBS. Butter (or substitute Olive Oil)
- 1/4 (or a little less) Grated Cheese (I used a cheddar and monterey jack mix – pre-packaged)
- Salt and Pepper (to taste)
- 1/4 Haas Avocado- sliced (use a garnish)
- 3 TBS. Salsa (use as a garnish)
- 3 TBS. Sour Cream (use as a garnish)
In a small non-stick saute pan, melt butter (or heat olive oil) over medium heat. In the meantime, combine eggs, milk and chives and beat until well combined. Add eggs to saute pan and, stirring constantly, cook until loose but not entirely cooked. Mound eggs in center of pan and cover with cheese. Place a lid over pan to allow cheese to melt; cook, covered, checking occasionally, until cheese is melted. Remove from pan and serve immediately with chosen garnishes.