Scrambled Eggs in Tomatillo Sauce
Scrambled Eggs in Tomatillo Sauce
Huevos Revueltos en Salsa VerdeIf you like cooked green sauce made with tomatillos, called salsa verde, you'll love fluffy mounds of scrambled eggs bathed in the flavorful, slightly tart sauce. This is just the way cookbook author Patricia Quintana made them for me one morning in her Mexico City home. Serve with soft, warm tortillas.
Ingrediënten
Makes 4 servings
- Basic Cooked Tomatillo Sauce
- 1 tablespoon unsalted butter
- 2 teaspoons vegetable oil
- 6 large eggs beaten
- ¼ teaspoon salt or to taste
Instructies
- Prepare the green sauce.
- Reserve off heat.
- In a large nonstick skillet, heat the butter and oil over medium heat.
- Add the eggs and salt and cook, stirring slowly to scramble, then push them into small mounds.
- Cook until just set, about 2 to 3 minutes.
- With a large spoon, transfer the mounds of scrambled eggs to a plate.
- Pour the reserved green sauce into the same skillet and bring to a boil.
- Reduce heat to low and carefully spoon the eggs into the sauce so that they keep their free-form mounded shapes.
- Cook until heated through, about 1 minute.
Notes / Tips / Wine Advice:
Serve at once.
