Scrambled Eggs with Crispy Tortillas

Scrambled Eggs

Mexican Made Easy, Clarkson Potter/Publishers


  • large eggs
  • 2 tablespoons  Mexican crema or sour cream
  •   Salt and fresh black pepper
  • 2 tablespoons  unsalted butter
  • 2 tablespoons  vegetable oil
  •   Four 6-inch tortillas, cut into 1/2-inch pieces

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by Marcella Valladolid

These creamy scrambled eggs are a great recipe for a weekend breakfast with friends and family. Frying the tortillas adds a crispiness that nicely offsets the silkiness of the eggs. 

Click here to see It Doesn't Get Easier Than Brunch. 


Whisk together the eggs, crema, and ½ teaspoon salt in a medium bowl.

Heat the butter and oil in a large heavy skillet over low heat. Add the tortillas and fry until crisp but not brown, about 8 minutes. Season lightly with salt.

Increase the heat to medium-high and add the egg mixture. Stir with a heatproof spatula until the eggs are almost set but still creamy, 4-5 minutes. Season with salt and pepper. Serve immediately.

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