Huevos con Migas

When you’re searching your brain for a really good weekend breakfast or brunch dish, try this tasty scrambled egg and tortilla strip selection!

Prep Time:  10 minutes
Cook Time:  10 minutes

  • 3 corn tortillas, cut into small strips
  • 1/4 cup canola oil
  • 1 dozen eggs
  • 4 tablespoons sea salt
  • 1 poblano chile, roasted, peeled, seeded and chopped
  • 1 medium white onion, cut into 1/4-inch dice
  • 1 cup (8 ounces) shredded Asadero cheese
  • 1 to 1-1/2 cups Fischer & Wieser Gourmet Salsa Verde Ranchera

Heat canola oil in a heavy 12-inch skillet over medium heat. Fry the tortilla strips until they are light golden brown (3 to 4 minutes). Break eggs into a large bowl and whisk them with the sea salt. Add all remaining ingredients and stir to blend well. Pour the mixture into the skillet with the tortillas and scramble until eggs are set to desired consistency. Serve hot with Fischer & Wieser Gourmet Salsa Verde Ranchera. Serves 6

Popularity: 14%

Comments Off

admin on March 2nd 2009 in Breakfast

Sweet, Sour and Smokey Mustard Deviled Eggs

Everybody loves deviled eggs and good ones never go “out of style”. Try this zingy version as a finger food for your holiday parties and bask in the compliments that will land in your lap. Best thing about them is that they can be made up to a day ahead of time and kept refrigerated until you’re ready to serve them! My kind of party food.

Prep Time:  25-30 minutes
Cook Time:  15-10 minutes

24 large eggs
1 (4-1/2-ounce) can deviled ham
2-1/2 tablespoons sweet pickle relish
2 tablespoons cider vinegar
2 tablespoons sugar
3 tablespoons Fischer & Wieser Sweet, Sour & Smokey Mustard Sauce
1/2 teaspoon Tabasco Sauce
Pimento-stuffed olives, sliced

Place eggs in a single layer in a large saucepan or deep skillet. Add enough cold water to completely cover eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 10 minutes. Reduce heat to maintain a steady boil. Partially fill a large bowl with water and ice cubes. When timer sounds, drain eggs at once and plunge them into the ice water. Peel the eggs as soon as they are cool enough to handle. Sliced peeled eggs in half lengthwise; carefully scoop yolks into a medium bowl. Place whites on a serving platter and set aside. Add all remaining ingredients except paprika and sliced olives to the yolks. Using the back of a fork, mash yolks and other ingredients until well blended. Be sure that no lumps of unblended yolks remain. Using a spoon, fill each white with a portion of the filling, rounding off the top. Or, for a more elegant presentation, spoon filling into a pastry bag fitted with a star tip and pipe the filling into the whites. Sprinkle stuffed eggs with paprika; place an olive slice in the center of each. Refrigerate until ready to serve. Makes 48 stuffed egg halves.

Popularity: 9%

Comments Off

admin on April 18th 2007 in Sides