Scrambled Eggs In Salsa Verde With Caviar Recipe - Cooking Index
Scrambled Eggs In Salsa Verde With Caviar Recipe - Cooking Index
| Salsa Verde | ||
| 12 | Tomatillos - husks removed | |
| 8 | Serrano chiles - stemmed | |
| 2 | Garlic cloves | |
| 1 | Onion - quartered (small) | |
| 1 | Cilantro - stemmed | |
| 1 teaspoon | 5ml | Salt |
| Assembly | ||
| 2 tablespoons | 30ml | Oil |
| 1 1/2 cups | 355ml | Salsa Verde |
| 8 | Eggs | |
| 1 tablespoon | 15ml | Caviar |
| Salt - to taste | ||
| 8 | Corn or flour tortillas |
For the Salsa Verde: Place tomatillos, chiles and garlic in baking dish and roast at 425 degrees until tender, about 30 minutes. Puree roasted tomatillos, chiles and garlic in blender or food processor with onion, cilantro and salt. (Makes 2 cups)
For Assembly: Heat oil in large skillet over medium-high heat. Pour in Salsa Verde and bring to boil. Beat eggs in bowl and add to skillet. Cook over medium heat until eggs are softly scrambled, about 5 minutes.
Divide among 4 dishes and spoon caviar on top center of scrambled eggs. Season with salt to taste. Serve with corn or flour tortillas.
This recipe yields 4 servings.
Each serving: 413 calories; 1,026 mg sodium; 449 mg cholesterol; 23 grams fat; 34 grams carbohydrates; 18 grams protein; 0.61 gram fiber.
Source:
The Los Angeles Times, 02-16-2000
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