Best Bobby Flays Scrambled Eggs Chilaquiles Recipes

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SCRAMBLED EGGS CHILIQUILES WITH ROASTED TOMATILLO SAUCE



Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tomatillos, washed and halved
2 red onions, peeled and quartered
1/4 cup olive oil, plus 3/4 cup
4 cloves garlic, coarsely chopped
1 teaspoon chipotle puree
1/2 cup fresh lime juice
6 spinach leaves, blanched
2 tablespoons honey
Salt and freshly ground pepper
2 cups Canola oil
12 (6-inch) blue corn tortillas
Salt
1 stick unsalted butter
12 large eggs, lightly beaten
Salt and pepper

Steps:

  • Roasted Tomatillo Sauce: Preheat oven to 400 degrees F. Rub oil on tomatillos and onions with 1/4 cup olive oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
  • Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie.
  • Fried Blue Corn Tortillas: Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
  • Soft scrambled eggs: Heat the butter over low heat in a large skillet. Add the eggs and season with salt and pepper to taste and cook slowly until soft curds form.
  • Assemble: Sour Cream Fried Tortillas Soft Eggs White Cheddar Cheese Tomatillo Sauce Chopped Cilantro
  • Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and cheddar cheese on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.

CHILAQUILES SCRAMBLE



Chilaquiles Scramble image

My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you have on hand for a yummy brunch dish.

Provided by tomboy

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 35m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil, divided, or to taste
1 small onion, finely chopped
1 jalapeno pepper, finely chopped
1 small tomato, diced
2 cloves garlic, minced
½ cup salsa verde (green salsa)
½ teaspoon ground cumin
salt and ground black pepper to taste
3 cups tortilla chips
5 eggs
½ cup crumbled Cotija cheese
1 avocado, sliced
¼ cup chopped fresh cilantro
2 tablespoons sour cream, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
  • Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
  • Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 24.1 g, Cholesterol 253 mg, Fat 31.5 g, Fiber 5.2 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 616.3 mg, Sugar 3.5 g

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.

Provided by Bobby Flay

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

12 large eggs
4 tablespoons creme fraiche
4 tablespoons cold butter, cut into small pieces
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced green onion
2 tablespoons finely chopped fresh chives
1/2 cup crumbled goat cheese
1/4 cup romesco
4 ounces bucheron cheese

Steps:

  • Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
  • Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
  • Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)



Chilaquiles Rojos (Traditional Mexican Breakfast Dish) image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

10 ripe Roma tomatoes, quartered
8 serrano chiles, left whole, stems removed
5 cloves garlic, peeled
1 white onion, peeled and quartered
4 tablespoons oil
Salt
Chicken base, for seasoning
6 ounces tomato puree
8 ounces cooked and shredded chicken
3 ounces chopped fresh cilantro, plus cilantro sprigs for serving
6 ounces tortilla chips, strips or squares are best
6 ounces sour cream
1 onion, sliced into rings
12 ounces crumbled queso fresco cheese or panela cheese
Prepared guacamole, for serving
Prepared refried black beans, for serving
Prepared pico de gallo salsa, for serving

Steps:

  • Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
  • Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
  • Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
  • In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
  • Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
  • Serve with guacamole, refried black beans and pico de gallo on the side.

BOBBY FLAY'S SCRAMBLED EGGS CHILAQUILES



Bobby Flay's Scrambled Eggs Chilaquiles image

Yield serves 4

Number Of Ingredients 19

2 cups canola oil
12 (6-inch) blue corn tortillas
Kosher salt
8 tablespoons (1 stick) unsalted butter
12 large eggs, lightly beaten
Freshly ground black pepper
Roasted Tomatillo Sauce (recipe follows)
1/2 cup plus 4 teaspoons crema, crème fraîche, or sour cream
1 1/2 cups (6 ounces) grated white cheddar cheese
4 tablespoons chopped fresh cilantro leaves
12 tomatillos, peeled, rinsed, and halved
1 large red onion, quartered
4 cloves garlic
3/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup fresh spinach leaves
1 tablespoon pureed chipotle chile in adobo
1/4 cup fresh lime juice
3 tablespoons honey

Steps:

  • Heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-frying thermometer.
  • Fry the tortillas, one at a time, in the hot oil until just crispy, 20 to 30 seconds. Remove to a plate lined with paper towels and season lightly with salt.
  • Heat the butter in a large skillet over low heat. Add the eggs, and season with salt and pepper. Cook slowly, stirring constantly with a wooden spoon, until soft curds form.
  • To serve, ladle some of the tomatillo sauce into 4 shallow bowls and top each with a fried tortilla. Spread 1 tablespoon of the crema and a few tablespoons of the sauce evenly over each tortilla. Top each with some of the eggs and then 2 tablespoons of the cheddar cheese. Top with another tortilla, repeat, and then top with a final tortilla. Spoon the remaining eggs and cheese on top and garnish each serving with a tablespoon of the chopped cilantro leaves.
  • Preheat the oven to 375°F.
  • In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.
  • Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the 3/4 cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.

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