Scrambled Eggs With Tomatillos Recipes

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SCRAMBLED EGGS CHILIQUILES WITH ROASTED TOMATILLO SAUCE



Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

8 tomatillos, washed and halved
1 large red onion, peeled and quartered
4 cloves garlic, coarsely chopped
3 tablespoons canola oil, plus 3/4 cup
Salt and freshly ground black pepper
2 teaspoons chipotle puree
1/4 cup fresh lime juice
1 cup spinach leaves, blanched
3 tablespoons honey
2 cups canola oil
12 (6-inch) blue corn tortillas
Salt
1 stick unsalted butter
12 large eggs, lightly beaten
Salt and pepper
Sour cream
1 cup grated white Cheddar
2 tablespoons chopped cilantro leaves

Steps:

  • Roasted Tomatillo Sauce:
  • Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
  • Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie.
  • Fried Blue Corn Tortillas:
  • Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
  • Soft scrambled eggs:
  • Heat the butter over low heat in a large skillet. Add the eggs, season with salt and pepper, to taste, and cook slowly until soft curds form.
  • Assembly:
  • Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and Cheddar on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.

SCRAMBLED EGGS WITH TOMATILLOS



Scrambled Eggs With Tomatillos image

A.k.a. "huevos con salsa verde." Simple breakfast dish; the citrus affect of the tomatillos pairs nicely with the creaminess of the eggs. From simplyrecipes.com

Provided by lecole54

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/2 lb tomatillo, papery husks removed and discarded, rinsed, roughly chopped
1/3 cup onion, chopped
1 jalapeno pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
lime juice, to taste
6 eggs
salt, to taste
pepper
cilantro, chopped, for garnish

Steps:

  • Heat oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, jalapeño pepper, and a small squeeze of lime juice. Cook on medium to medium-low heat (you want to gently cook, not brown) for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.
  • Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste. Remove from heat when the eggs begin to set, but are still moist, about 3 minutes. Serve immediately. Sprinkle on cilantro for garnish and serve with a dish of lime wedges and hot sauce on the table.

Nutrition Facts : Calories 323.2, Fat 22.2, SaturatedFat 5.8, Cholesterol 558, Sodium 215.6, Carbohydrate 10.7, Fiber 2.8, Sugar 6.4, Protein 20.3

BOBBY FLAY'S SCRAMBLED EGGS CHILAQUILES



Bobby Flay's Scrambled Eggs Chilaquiles image

Yield serves 4

Number Of Ingredients 19

2 cups canola oil
12 (6-inch) blue corn tortillas
Kosher salt
8 tablespoons (1 stick) unsalted butter
12 large eggs, lightly beaten
Freshly ground black pepper
Roasted Tomatillo Sauce (recipe follows)
1/2 cup plus 4 teaspoons crema, crème fraîche, or sour cream
1 1/2 cups (6 ounces) grated white cheddar cheese
4 tablespoons chopped fresh cilantro leaves
12 tomatillos, peeled, rinsed, and halved
1 large red onion, quartered
4 cloves garlic
3/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup fresh spinach leaves
1 tablespoon pureed chipotle chile in adobo
1/4 cup fresh lime juice
3 tablespoons honey

Steps:

  • Heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-frying thermometer.
  • Fry the tortillas, one at a time, in the hot oil until just crispy, 20 to 30 seconds. Remove to a plate lined with paper towels and season lightly with salt.
  • Heat the butter in a large skillet over low heat. Add the eggs, and season with salt and pepper. Cook slowly, stirring constantly with a wooden spoon, until soft curds form.
  • To serve, ladle some of the tomatillo sauce into 4 shallow bowls and top each with a fried tortilla. Spread 1 tablespoon of the crema and a few tablespoons of the sauce evenly over each tortilla. Top each with some of the eggs and then 2 tablespoons of the cheddar cheese. Top with another tortilla, repeat, and then top with a final tortilla. Spoon the remaining eggs and cheese on top and garnish each serving with a tablespoon of the chopped cilantro leaves.
  • Preheat the oven to 375°F.
  • In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.
  • Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the 3/4 cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.

SCRAMBLED EGGS CHILIQUILES WITH ROASTED TOMATILLO SAUCE



Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tomatillos, washed and halved
2 red onions, peeled and quartered
1/4 cup olive oil, plus 3/4 cup
4 cloves garlic, coarsely chopped
1 teaspoon chipotle puree
1/2 cup fresh lime juice
6 spinach leaves, blanched
2 tablespoons honey
Salt and freshly ground pepper
2 cups Canola oil
12 (6-inch) blue corn tortillas
Salt
1 stick unsalted butter
12 large eggs, lightly beaten
Salt and pepper

Steps:

  • Roasted Tomatillo Sauce: Preheat oven to 400 degrees F. Rub oil on tomatillos and onions with 1/4 cup olive oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
  • Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie.
  • Fried Blue Corn Tortillas: Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
  • Soft scrambled eggs: Heat the butter over low heat in a large skillet. Add the eggs and season with salt and pepper to taste and cook slowly until soft curds form.
  • Assemble: Sour Cream Fried Tortillas Soft Eggs White Cheddar Cheese Tomatillo Sauce Chopped Cilantro
  • Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and cheddar cheese on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.

SCRAMBLED EGG TACOS



Scrambled Egg Tacos image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

8 tomatillos, husked, then halved
1 small red onion, quartered
1 jalapeno, seeded and halved
Olive oil, for roasting
Kosher salt and freshly ground black pepper
1 cup picked cilantro leaves
Juice of 2 limes
8 large eggs
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon Mexican crema
8 corn tortillas, warmed, for serving
Cilantro, for serving

Steps:

  • For the tomatillo salsa: Preheat your oven to 450 degrees F.
  • Lay out the tomatillos, red onion and jalapeno on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper then roast until slightly charred and softened, 10 minutes. Remove from the oven and let cool slightly. Pour into the bowl of a food processor and puree until relatively smooth. Add the cilantro and lime juice and adjust with salt.
  • For the scrambled eggs: Place a saute pan over medium heat. In the meantime, scramble your eggs in a bowl, being sure not to have any long strands of egg whites hanging off of your fork.
  • When the pan is hot, add the butter and swirl it around as it melts to coat the pan. Pour in your eggs and continue to scramble them in the pan so you have small curds. Season with salt and pepper and cook until the eggs are loose and still somewhat runny. Stir in the Mexican crema to stop the eggs from cooking further.
  • To serve: Build a taco by spooning some of the soft scrambled eggs on a tortilla. Top with more Mexican crema and the Tomatillo Salsa and cilantro.

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