Eggs Rio Grande
This is a recipe for Eggs Rio Grande, a Mexican breakfast idea with a line-up of ingredients that will wow the palate. An easy Southwestern scrambled egg recipe to feed your next hungry breakfast or brunch crowd.
- 3/4 cup tomato rough chopped
- 2 Tablespoons celery chopped
- 2 Tablespoons sweet onion chopped
- 2 small Roasted Hatch Chile seeds and veins removed, chopped
- 1/2 teaspoon sugar
- 1 teaspoon cider vinegar
- 1/4 teaspoon rosemary
- 6 large eggs
- 1 Tablespoon Whole Milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 Tablespoon Butter
- 1/2 teaspoon New Mexico Chile Powder or ancho chile powder
- 6 small flour tortillas warmed
Mix tomato, celery, onion, green chiles, sugar, vinegar and rosemary and let blend while preparing the eggs.
In a bowl the eggs, milk and salt and pepper. Blend gently with a whisk.
Heat a skillet over medium-low heat. Add the butter until it bubbles. When the bubbles start to subside, Add the eggs. Using a spatula, gently move the eggs around the pan until they are still shiny and moist looking. Don't let them over cook or they'll dry out. Add the tomato mixture just before the eggs are set. Stir to let the mixture combine and the vegetables to warm. Remove from heat.
Meanwhile, warm the flour tortillas in the microwave or a 300 degree oven.
Pile the hot eggs on the warmed tortillas. Finish by sprinkling some New Mexico Red Chile Powder over the eggs and tortillas. Serve with a chile salsa if desired.
Calories: 401kcal | Carbohydrates: 37g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 432mg | Sodium: 1108mg | Potassium: 350mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 4mg