Mexican Style Scrambled Eggs
|Canned tamales||15 Ounce (1 Can)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Diced avocado||1⁄2 Cup (8 tbs)|
Drain tamales, reserving half the sauce from the can.
Remove wrappings from tamales.
Cut each tamale into 3 equal-size pieces; arrange on a heatproof serving plate.
Pour reserved sauce over tamales.
Place tamales in a 350° oven for about 10 minutes.
Meanwhile, prepare the eggs.
Beat eggs lightly with milk and salt.
In a wide frying pan over medium-low heat, melt butter.
Pour in eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set.
Remove tamales from oven, spoon eggs over tamales, and sprinkle cheese over all.
Place in a preheated broiler about 6 inches from heat just until cheese melts.
Serve condiments in separate bowls to spoon over eggs.