Kelly Rossiter
READ MORE ABOUT:
I have spent most of my life avoiding cooked eggs. Fried eggs actually make me recoil. Soft boiled, poached, hard boiled, they just aren't for me. My mother says the only two things I reliably spit out when I was a baby were eggs and fish. At the age of fifty, the two things I try not to eat are eggs and fish. On the other hand, I absolutely love scrambled eggs.
I usually make scrambled eggs with lots of cheddar cheese for breakfast on lazy days, but this works as a brunch or light supper. If you added a green salad and some biscuits you would have a delicious dinner on the table in about half an hour. I halved this recipe because I was making it for two people, and even using four eggs, it was more than my husband and I could eat.
Scrambled Eggs with Cilantro
4 tbsp. unsalted butter
1 small white onion, finely chopped
1-2 serrano or jalapeno chiles, stemmed, seeded, and finely chopped
2 cloves garlic, finely chopped
2 plum tomatoes, cored and chopped
8 eggs, beaten
1/2 cup 1 bunch chopped cilantro leaves and stems
1/4 cup heavy cream
Kosher salt, to taste
- Melt 3 tbsp. butter in a skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add chiles and garlic and cook, stirring frequently, until they begin to soften and brown lightly, about 3 minutes. Add remaining butter and tomatoes. Cook, stirring occasionally, until tomatoes release their juices, about 6 minutes.
- Add eggs, cilantro stems, cream, and kosher salt. Reduce heat to medium and slowly cook the eggs, stirring frequently with a wooden spoon, until soft curds form and the eggs just set, about 6 minutes.
- Transfer eggs to a platter. Sprinkle remaining cilantro over eggs and serve hot, with toast.
From website Caviar and Codfish.
Difficulty Level: Easy
Related Posts:
Get Recession Ready: Week One of the Bread Challenge
Get Recession Ready: Bonus Week Whole Wheat Bread
Solar Cooking Extreme—Eggs in Ten Seconds
Green Eggs and Ham
-
- {}
