Scrambled Eggs with Crispy Tortillas

Scrambled Eggs with Crispy Tortillas
Staff Writer
Scrambled Eggs
Mexican Made Easy, Clarkson Potter/Publishers

Scrambled Eggs

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. 

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4
Servings
48
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 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

Directions

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.

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin A, RAE
14µg
2%
Calcium, Ca
16mg
2%
Choline, total
1mg
0%
Folate, total
9µg
2%
Magnesium, Mg
3mg
1%
Phosphorus, P
15mg
2%
Sodium, Na
65mg
4%
Water
6g
0%

Scrambled Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Scrambled Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.