Parmiago Egg and Avocado Salad

JennySaladPicParmiago  Egg and Avocado Salad

–  2 Eggs

–  1 Tablespoon Olive Oil

–  1 Avocado, Peeled, Pitted and cubed

–  2 Cups Mixed Greens

–  2 Tablespoons Original, Smokey or Ghost Pepper Parmiagomore or less to taste

–  1/4 Cup KA-Ranch Cowboy Salsa, other salsa or Pico De Gallo, more or less to taste

Directions For Parmiago Egg and Avocado Salad:

In a medium skillet, heat olive oil over medium heat.  Cook eggs over medium heat to the temperature desired (over easy, medium, hard).  On a large plate, place mixed greens then top with eggs, Parmiago, Salsa and Avocado.  Serve while hot.

Thank you Jenny Moyer for sending in your recipe, send your Parmiago recipes to