6-Layer Tex-Mex Eggs

3 eggs

1/2 onion, chopped into bits

4 chives, sliced

2 garlic scapes

2 six inch soft flour tortillas

1 cup cheese- I used smoked mozzarella, cheddar, and a bit of pepper jack..whatever you have will do

guacamole- Mash one ripe avocado with: juice of a quartered lime or eighthed lemon, 1 clove minced garlic, 1/4 t. cumin, 1 T. minced red onion, 1 T minced cilantro, salt and pepper and extra citrus to taste

4 T salsa, your favorite kind, i used Green Mountain Gringo roasted garlic

1/2 cup corn, defrosted if frozen- I always keep some of Trader Joe's frozen roasted corn on hand- fresh roasted is even better!

2 dried or fresh sage leaves

chili powder, salt, pepper

1 Heat oil or butter in a pan, add onions and allow to soften, about 3 minutes. Add garlic and garlic scape, cook one minute more.

2 Drop the eggs into the pan, stirring the yolks so they break. Sprinkle the top of the eggs with the chives, salt, pepper, and chili powder. Two passes over the top with each spice should do it. You know how to cook eggs, I don't really need to explain this part.

3 While the eggs are cooking (I guess I should've told you to start doing this already) spray a separate pan with cooking spray and set over medium-low heat. Lay one tortilla in the pan and spread on 1/2 cup cheese (or more, really, go ahead). Allow cheese to melt and bottom of tortilla to brown, set on a plate. Repeat with second tortilla.

4 On top of each tortilla, layer guacamole, eggs, corn, salsa, and crumbled sage leaves. Top with some fresh pepper.