{"id":921,"date":"2009-11-02T16:02:13","date_gmt":"2009-11-02T20:02:13","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=921"},"modified":"2010-03-15T13:22:44","modified_gmt":"2010-03-15T17:22:44","slug":"southwest-scramble","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/southwest-scramble\/","title":{"rendered":"Southwest Scramble"},"content":{"rendered":"

\"Southwest<\/a>Something about eggs, cheese and salsa makes for a perfect breakfast, brunch, or evening meal. No matter the time of day, eggs have an appeal that transcends all meals and just about every occasion. We enjoyed a batch of salsa and avocado laden scrambled eggs with shredded cheddar cheese, quartered new red potatoes, and a sprinkling of chopped green onions. A delight indeed, as this recipe will make enough for two servings, and easily adjusted for four or six servings as well. Simple elegance is always a treat and this quickly prepared meal fits both.<\/p>\n

Yield: 2 portions<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
4<\/td>\nLarge<\/td>\nEggs<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nMilk<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nWhite pepper<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nButter<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nNew red potatoes, boiled whole until tender, quartered with skin on<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nCheddar cheese, shredded, divided<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nSalsa, divided<\/td>\n<\/tr>\n
1<\/td>\nWhole<\/td>\nAvocado, sliced into eights and divided<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nGreen onions, chopped, divided<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nCrack and whisk the eggs with the milk and the salt and white pepper.<\/td>\n<\/tr>\n
2.<\/td>\nMelt the butter over medium heat and add the quartered new potatoes to heat through and brown a little then add the egg mixture and scramble until cooked through.<\/td>\n<\/tr>\n
3.<\/td>\nPortion the cooked eggs and potatoes mixture onto two serving plates.<\/td>\n<\/tr>\n
4.<\/td>\nGarnish each plate with evenly divided portions of the shredded cheese, salsa, avocado and then the green onions.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

A delight indeed, as this recipe will make enough for two servings, and easily adjusted for four or six servings as well. Simple elegance is always a treat and this quickly prepared meal fits both.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[131,193,11],"tags":[165,2081,510,507,50,324,509,511,512,508,506,505],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t