2 x large flour tortillas
1 tbsp vegetable oil (15mL)
2 x ripe avocados
3 tbsp lime juice (45 mL)
1/2 tsp salt (2 mL)
1 x jalapeno pepper, seeded and minced
2 tbsp minced red onion (30 mL)
1 x plum tomato, seeded and diced
2 x eggs
Garnish
2 tbsp chopped chives (30 mL)
Cilantro leaves

For tortillas: With a 2-inch (5 cm) round cutter, cut 12 circles from each tortilla. Brush lightly with oil and bake in a 350 degree oven, until crisp around the edges, and still soft in the centre, about 5 minutes.

For guacamole: Slice avocados in half and remove pit and scoop out flesh. In food processor, place avocado, lime juice, salt, jalapeno and red onion. Process until smooth. Transfer to a bowl and stir in tomatoes. Reserve.

Lightly beat eggs in a bowl. Cook, mixing often, over medium heat eggs are set and no longer runny, about 2 minutes. To assemble: Place tortilla round on a plate. Top with 1 teaspoonful of guacamole and some scrambled eggs. Garnish with tomatoes, chives, and cilantro leaf.