Mexican Scrambled Eggs
INGREDIENTS
| Piller's Better Than Bacon (6 slices) |
| 4 eggs |
| 1% milk (1 oz. / 30 ml) |
| Light margarine (1 tbsp. / 15 ml) |
| Jarred spicy salsa (1/2 cup / 125 ml) |
| Whote wheat Texas toast (2 slides) |
| Monterey Jack cheese (2 x 1 oz / 28 g slices) |
METHOD
In a bowl, whisk together eggs and milk, salt and pepper. Set aside.
Lightly toast bread slices in toaster.
Meanwhile in a frying pan cook the slices of bacon over medium high heat for 2 minutes per side. Remove from pan and set aside then add the margarine and egg mix and cook them until they are coagulated. Divide the salsa onto the 2 pieces of toast top with cooked bacon, the cooked egg mix and then finally the slices of jack cheese. Place under broiler and broil for 1 minute or until cheese is melted.
Serve immediately. Serves 2.
