Parmiago 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 Parmiago, more 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 inelson@justenoughheat.com