Spice up your breakfast with this great south-of-border dish.
12 corn tortillas
2 tbsp sweet butter
12 large eggs
1/4 cup milk
1/2 teaspoon salt
Toast the tortillas by placing each one in a skillet on medium heat. Cook both sides for 30 seconds. The tortilla should be soft.
Place the tortillas on a platter.
Melt the butter in a skillet.
Beat the eggs, salt and milk in a bowl. Cook in the skillet.
Transfer two warm tortillas on each plate and divide the scrambled eggs between them.
Serve with the following:
Chopped scallions and/or tomatoes
Finely grated cheese