halfbakedharvest4.7
Huevos Rancheros Scrambled Eggs.
Recipe reprinted with permission from Fresh by Donal Skehan.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed. 2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper. 3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges.
sea salt to tasteguacamole, for serving
Nutrition Facts
calories
647 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
8 g
sugar Content
4 g
sodium Content
202 mg
protein Content
18 g
cholesterol Content
327 mg
carbohydrate Content
47 g
saturated Fat Content
3 g
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