Jazz up your scrambled eggs with some avocado salsa

For years I've been making avocado salsa wraps for dinners and picnic lunches. The salsa is quite damp so if you do decide to take this recipe to a picnic, it's best to carry the salsa and wraps separately and assemble at your destination.

Anyway! Recently, Andrew and I went to brekkie at a local café. The menu and faces appeared to have changed so we suspect it's under new management. I tried something off the specials board and it was delicious. It turned out to be a new twist on my old favourite avocado recipe. I tried replicating it at home a few days later and it worked well:

For the salsa (adjust quantities to fit your needs and tastes)

avocados
spring onions
tomatoes
fresh lime juice
fresh coriander (optional)
garlic (optional)
chilli (optional)

Chop ingredients roughly, combine and refrigerate till the flavours have mingled. 

For the scrambled eggs (this quantity worked for two people for dinner)

6 eggs
1 tablespoon butter
pepper and salt, to taste

Scramble eggs in your preferred way. (I use the microwave but others may prefer a saucepan.)

Spoon scrambled eggs onto plates and top with avocado salsa. You wouldn't think eggs and lime juice would work together, but they do …