Egg Scramble with Tomato and Avocado Salsa
with fruit salad
We wanted to offer a festive brunch-inspired option this week in case you'd like to serve it for Mother's Day over the weekend. But this meal, which we last featured in 2021, would be just as fun in the evening as a breakfast-for-dinner meal.
- Chives - 1 Tbsp , chopped
- Eggs - 8
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Butter - 1 Tbsp
- Tomatoes, medium - 2 , diced
- Avocados - 1 , diced
- Lime juice - 2 tsp
- Berries, any type - 3 cups , sliced if using strawberries
- Kiwis - 3 , peeled and chopped
- Lemon juice - 2 tsp
- Poppy seeds (opt) - 1 tsp
- Honey - 1 tsp
Berries / Kiwis - Prep as directed and combine.
Tomatoes / Avocados / Chives - Prep as directed.
Eggs - Whisk together eggs, salt, and black pepper.
Make salsa - Combine tomatoes, avocados, and lime juice.
Gently stir together berries, kiwis, lemon juice, poppy seeds, and honey. Refrigerate until ready to serve.
Heat a nonstick pan with butter over low-medium heat. Add eggs and scramble gently (for very soft, tender scrambled eggs, leave the heat fairly low and let the eggs cook slowly) until just cooked through, 5 to 7 minutes.
As soon as eggs are cooked, remove the pan from heat and gently fold in chives.
Season tomato and avocado salsa with some salt and pepper. Add some hot sauce if you’d like it spicy.
Divide scrambled eggs between serving plates. Top with salsa. Enjoy with fruit salad on the side.