Scrambled eggs can turn just about anything—from

leftovers to canned salmon— into a meal. Case in point:

this breakfast-meets-enchiladas dish. Tortilla chips are

warmed in a spicy red sauce, then topped with buttery

eggs and fresh avocado-tomato salsa.

TORTILLA SCRAMBLE

WITH FRESH SALSA

eat poms egg

cream, and sugar into a rich custar

Slices of angel food cake, cooked French-

toast style, soak up the velvety sauce.

Warmed apricot preserves spooned

over the cake add a little extra zest

to each bite.

Recipes begin on page

214

176

2010