Huevos Migas

Prep Time:
15 mins.
Cook Time:
20 mins.
Serves:
12

FEATURING
Saucemaker Mexican Baja chipotle

An exotic blend of orange, cocoa and smoky chipotle peppers, mixed in a rich tomato base with a robust assortment of spices.

Ingredients:

24 large eggs, beaten

1/2 cup (125 mL) E.D.SMITH® Saucemaker Mexican Baja Chipotle Sauce

4 green onions, sliced (40 g)

1 tsp (5 mL) salt (5 g)

3/4 cup (175 mL) butter, divided

3 cups (750 mL) shredded sharp cheddar cheese (360 g)

3 cups (750 mL) cooked white rice (960 g)

3 cups (750 mL) refried black beans

1 1/2 cups (375 mL) fresh salsa (recipe below)

3/4 cup (175 mL) sour cream

3 avocados, peeled, pitted and thinly sliced (360 g)

300 g tortilla chips

1 1/2 cups (375 mL) torn cilantro leaves (60 g)

Directions:

Beat the eggs with the Mexican Baja Chipotle Sauce, green onions and salt.

1 order: Melt 1 tbsp (15 mL) butter in small skillet over medium-low heat. Add 1/2 cup (125 mL) of the egg mixture. Cook, stirring frequently, for 3 to 4 minutes or until eggs are set and soft curds have formed. Remove from heat and stir in 1/4 cup (30 g) cheese.

Plate scrambled eggs with 1/4 cup (80 g rice), 1/4 cup (60 mL) refried black beans, 1/4 cup (60 mL) salsa, 1 tbsp (15 mL) sour cream and 30 g sliced avocado, 25 g tortilla chips and 5 g torn cilantro leaves.

Serving Suggestions: Serve with wedge of lime.

Cook’s Note: Alternatively, cook all the eggs in a large skillet and keep warm in steam table or warming oven.

Fresh Salsa

Prep Time: 10 minutes

Cook Time: 0 minutes

Makes: 12 orders

Ingredients:

6 large ripe tomatoes, chopped (800 g)

1/2 cup (125 mL) white onion, finely chopped (60 g)

1/2 cup (125 mL) chopped fresh cilantro (10 g)

2 jalapenos, seeded and diced (55 g)

2 tbsp (30 mL) lime juice

1 tsp (5 mL) salt (5 g)

Directions:

Stir tomatoes with onion, cilantro, jalapenos, lime juice and salt. Chill for at least 1 hour before serving. Adjust salt to taste.