We made this recipe on the fly using some leftover canned chipotle in adobo sauce in our freezer. (We defrosted 1 chipotle and some attendant sauce.) We whisked 4 large eggs, 1 Tbsp half and half, and chipotle in adobo sauce (1 chipotle halved to remove seeds, then rough chopped, with about 2 tsp adobo sauce). We melted 2 tsp butter in a nonstick frying pan and then prepared the eggs following Smitten Kitchen’s scrambled egg technique: https://smittenkitchen.com/2010/05/scrambled-egg-toast/ We served the chipotle scrambled eggs with tortilla chips for an easy breakfast. (Nov. 2019)
Cooking Adventures 