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Mexican Breakfast

Ingredients

- 4 Eggs
- 4 Flour Tortillas
- 1 Avocado, ripe but firm
- Lime juice
- Shallot, very thinly sliced
- Hungarian Salami (or other favourite salami)
- Feta cheese
- Chunky Salsa

Directions

Dice the avocado, gently mix with 1 tablespoon of lime juice and set aside.
Slice the salami (3 slices per tortilla), about 1/8" thick and cook for a couple minutes on med heat (you don't want to get it all crispy, just cook off some of the oil). Dice up the meat.
Put the tortillas in a low/warm oven and start cooking the eggs, sunny side up.
Lay tortilla flat on a plate, put the egg in the middle then pile 1/4 of each ingredient around the egg.

* For best results, I make one at a time, that way everything is hot and fresh and the tortillas don't dry out.