Recipe: Avocado Boats with Scrambled Eggs (brunch or light supper dish)

AVOCADO BOATS WITH SCRAMBLED EGGS

"When you find a recipe that's quick and works every time, you find yourself using it over and over again.

That's the case with this simple dish, which started out as a brunch dish in my house but has been used many times since as a light supper entree.

Serve the eggs with spicy tomato juice, mandarin orange and spinach salad and hot buttered flour tortillas (heated, wrapped in a towel in the microwave for 2 minutes) with dulce de leche ice cream for dessert.

If avocados aren't handy, try these creamy eggs inside tomato shells or even scooped out, lightly cooked zucchini halves.

To perk up the flavor, buy pitted Greek or French olives in the deli section of the supermarket."

2 ripe avocados, halved, pitted, peeled
1 tablespoon lime juice
5 eggs, beaten
1/2 cup pitted black olives, sliced
2 green onions, minced
1/4 cup chopped fresh cilantro
1/4 teaspoon freshly ground pepper
2 tablespoons butter
1/2 teaspoon salt
Bottled salsa, optional

Sprinkle avocado halves with lime juice. Set aside.

Mix eggs, olives, onion, cilantro and pepper in medium bowl.

Heat butter in large skillet. Add egg mixture; cook, stirring occasionally to scramble eggs, until they are cooked through, 3-5 minutes. Sprinkle with salt.

Spoon eggs into avocado halves. Serve with salsa to drizzle over top, if desired.

Makes 4 servings
Source: Carol Mighton Haddix, Chicago Tribune, June 2002