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Scrambled Eggs in Tomatillo Sauce |
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Serves: 4 Print this Recipe(Huevos Revueltos en Salsa Verde) Category: Egg Dishes If 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. Basic Cooked Tomatillo Sauce 1 tablespoon unsalted butter 2 teaspoons vegetable oil 6 large eggs, beaten 1/4 teaspoon salt, or to taste 1. 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. 2. 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. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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