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Scrambled Eggs

Mexican.Chef's picture
Ingredients
  Chile verde salsa 1 Cup (16 tbs)
  Eggs 6 , slightly beaten
  Dairy sour cream 3 Tablespoon
Directions

In 10-inch skillet heat Salsa de Chile Verde over medium heat till bubbly.
Pour beaten eggs over sauce in skillet.
Cook without stirring over low heat for 1 to 1 1/2 minutes or till mixture begins to set on bottom.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
Pass sour cream to spoon on top.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Ingredient: 
Egg

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