Scrambled Egg recipies

N

naes921

Guest
anyone have anything special they add to some plain old scrambled eggs?
 
Fry some corn tortillas (much better than using regular tortilla chips) and throw those in with some tomatoes, onion or garlic, and peppers and you have migas.
 
Chilaquiles al Guajillo

Serves 4

8 medium (2 ounces total) dried guajillo chiles, stemmed, seeded and torn into flat pieces

1 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained

4 large garlic cloves, peeled and roughly chopped

2 1/2 tablespoons vegetable oil (divided use)

3 cups chicken broth

1⁄4 teaspoon sugar

Salt

8 ounces (8 to 12 loosely packed cups, depending on thickness) thick homemade-style corn tortilla chips (such as the ones you buy at a Mexican grocery)

4 eggs

1 small onion, thinly sliced

About 1/3 Mexican crema, créme fraiche or store-bought sour cream thinned out with a little milk

1/2 cup grated Mexican queso añejo or other dry grating cheese, such as Romano or Parmesan


Toast the chile pieces a few at a time in a dry heavy skillet or on a griddle heated over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 19 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a small place on the top to keep the chiles submerged.

Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender. Measure in 1 cup of water, add the tomatoes and garlic and process to a smooth puree. Press through a medium-mesh sieve into a bowl.

Heat 1 1/2 tablespoons of the oil in a medium (4- to 5-quart) pot or Dutch oven or a large (12-inch) deep skillet over medium-high heat—you’ll need a lid for whichever vessel you choose. When hot, add the chile puree and stir until nearly constantly until reduced to the consistency of tomato paste, about 7 minutes. Add the broth, partially cover and simmer over medium-low heat for 20 minutes. Season with sugar and salt, usually about 1 scant teaspoon. You should have about a generous 4 cups of brothy sauce.

Just before finishing the chilaquiles, heat the remaining 1 tablespoon of the oil in a large skillet over medium. Add the eggs and cook on one side just until set, sunny-side up.

Raise the heat under the seasoned sauce to medium-high. Stir in the chips, coating all of them well. Let return to a rolling boil, cover and turn off the heat. Let stand for 5 minutes (no longer).

Uncover the pot and check that the chips have softened nicely—they should be a little chewy, definitely not mushy. Spoon onto warm plates. Drizzle with the crema (or its stand-in), strew with the sliced onion and dust generously with the cheese. Transfer an egg to each portion and serve right away.
 
Mexican breakfast lasagna.

Line buttered pyrex with roasted chiles. Layer of chorizo (and buy some good chorizo goddammit, like Kiolbassa brand)browned with garlic and onions. Layer of corn tortillas, layer of grated cheddar and pepper jack (grate 1 package each and divide into thirds). Layer of chorizo, layer of tortillas, layer of cheese, layer of chorizo, layer of tortillas, layer of cheese. Drench the whole thing with a dozen beaten eggs and as much cream as will fit in. Cool overnight. Bake at 350 for an hour or so until bubbly.

Drink a bloody mary and go back to bed for a few hours
 
Before you scramble up anything, fry up some chopped sausage, drain, then scramble your eggs in the "droppings" with, cheese and your favorite assorted stuff. It adds a lot of flavor.

I roll mine up in fresh seared Guerro's flour tortillas.
 
Really, you can just make something up.

My favorite:

Chop up some onions, and some cilantro, and cook them with the eggs and some jack cheese.

And lots of butter. Pork sausage is good, too.
 
If you buy good chorizo READ KIOLBASSA BRAND, it's not that dangerous at all. The current fuckup president (of Kiolbassa) went to SMU, but the rest of his family are longhorns.

Vegetable chorizo? I don't think so. When it comes to mexican breakfast lasagna, the cows are hardly committed at all. They are more comfortable with their udders emptied and their contribution can be ignored. The vegetables are only mildly commited to it. They wave to pieces of themselves that will regrow. The chickens are more committed. They wave goodbye to unborn children. The ******* pigs - the chorizo? They die for the effort and their commitment needs to be acknowledged and savored.
 
Kiolbassa brand chorizo uses nothing but Boston Butts and spices. No pituitary or salivary glands or chunks of other things. If you read THEIR label you will be OK with them. I know what you are talking about when you say you were driven to the dark side of vegetable chorizo. Read the Kiolbassa label and come back home to Texas.
 
Nick is dead on about Kiolbassa producing a quality chorizo. I'm not a big fan of their other sausages but the chorizo is good and the only commercial one I use.

I like to caramelize some chopped onion and brown some chopped potato in a little olive oil then add some chopped smoked sausage (pork & venison) and some roasted green chili to the mix. Then pour in some beat up eggs and add some fresh ground pepper, a liitle cayenne & sea salt and some shredded cheese (chipotle cheddar or jap jack works good). Serve with warm tortillas or chilaquile style with some broken up tostados tossed in.
 
I'm sitting here in front of the computer reading this thread while eating a Don Juan from Juan In a Million and I'm GETTING hungry.

How the hell does that happen?
 
If you smoke a brisket and have some left over, slice it into small pieces, brown it in some butter, and then drown it with beaten eggs. Add cheese later, warm salsa, and watch people eat like crazed dogs.
 
Where can I get Kiolbassa? I know you've been a huge advocate of theirs in the past, but I just don't know if it's available here (I'm in L.A)

I'm certainly not opposed to good, authentic chorizo. It's just that most of it's loaded with mechanically separated parts. That does not sit well with me at all.
 
Kiolbassa recently became USDA certified which allows them to sell outside Texas. They are in 25 out of the 50 Costco's in LA.

With the exception of Kiolbassa (and perhaps others I am unaware of) Chorizo is a nasty product based upon ingredients alone. That's why people talk about getting or giving "the chorizo" like it's something that is unwillingly slid up your ***.
 
I could give a really good and thorough explanation for the distribution, but it's going to chnage rapidly and it's just not worth the time. Suffice it to say that not all chorizo is made equal and mexican breakfast lasagna (and you) deserve good chorizo.

Their sausage isn't going to change your life or anything and you may not even like it, but if you are going to buy chorizo you need to buy theirs or make it a point not to read the label of what you do buy. Very few people have the fortitude to watch laws, tamales or sausage being made.
 
I, for one, am happy to see Nick Danger back posting. The "mexican breakfast lasaga" is getting a whirl this weekend. Now, if only Nick would catch us up to date on the hunting camp and other stories.
 
Glad you enjoyed it. A little fresh salsa and some sour cream can go on top if it pleases you. The heat can be adjusted by the types of roasted chiles used on the bottom.
 
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