3–4 teaspoons chipotle paste (a must have in the kitchen) *You can also use 1-2 chipotle peppers in adobo, seeds removed + a little sauce from the can.
1 cup sliced white mushrooms
1/4 c sliced cherry tomatoes
2 cloves garlic, minced
4 eggs
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy cream
1 cup finely grated parmesan cheese
1 avocado, sliced for topping
Cilantro, chopped for topping
Scale
Instructions
In a medium sized mixing bowl, combine the chipotle paste, mushrooms, garlic, salt, pepper, cream, and parm; whisk together.
Heat butter or oil in two 6 inch skillets over medium heat. When skillet is hot, divide the cream mixture between the two skillets, and cook for 2 minutes, or until mixture is starting to bubble.
Crack the eggs into each skillet, reduce the heat just a tad, and cook for 2-3 minutes, or until egg white is cooked, but yolks still runny.
Remove from heat, season with salt and pepper, and top with sliced avocado and cilantro.
