Sunday, February 10, 2013

A Brunch Idea

I have written about scrambled eggs with salsa before, but I believe this to be an improvement on the old recipes I posted. It would make an admirable brunch idea.

I used a commercial Salsa Casera -Herndez-, which is sold everywhere in the Mexican or Hispanic food aisle. It comes in 7 oz cans, and for every egg, one needs to use 1 oz of salsa, added as the eggs are scrambling away in a cast iron skillet or non-stick pan. When the eggs are done, put them on a medium flour tortilla that has been fried in canola oil. You can dress this with more salsa on top and a side of sour cream. Haute cuisine this is not, but it is fast and tasty. Four eggs scrambled with 4 ounces of salsa casera will feed 3 or 4.


Kay G. said...

Quick and easy, that is my kind of cooking.
If you use corn tortillas, this would be gluten free! That is the way I would make it, my husband has celiac disease.

Κωστής Τζαγκαράκης said...

A tasty idea from the looks of it Betsy .