Kick your mornings up a notch with this spicy interpretation of a breakfast staple—Mexican Scrambled Eggs!
Scrambled eggs (heck, eggs in general!) are so versatile. You can add pretty much anything to them, and they will taste terrific. Even ingredients you think shouldn’t work well together. Sometimes, though, you want a theme. That’s what I had in mind when I devised this recipe for Mexican scrambled eggs.
I’ve made all kinds of scrambled eggs before, but this iteration is special, as it’s just as much a scrambled eggs dish as it is a Mexican dish. It scratches two itches!
You still get the light and fluffy eggs, but you also get that south-of-the-border vibe with the jalapeños, red peppers, and cilantro. The ingredients in this dish, called huevos a la Mexicana, were already being enjoyed in Texas before we knew it as Texas, back in the 1500s. It contained eggs, tomato, chiles, onion, corn, oil, and salt, and was so named because the colors in the dish resembled the Mexican flag. I’m not doing a traditional a la Mexicana dish (I need my crème fraîche!), but I think you’ll still appreciate a bit of spice in the morning. If your coffee doesn’t wake you up, this dish certainly will!
Is This Mexican Scrambled Eggs Recipe Healthy?
Yep, they’re pretty healthy. Eggs are an all-around healthy food, packed with protein, B vitamins, vitamin A, and choline. Along with the eggs, you get peppers and onions, which contain vital minerals, vitamins, and antioxidants. If you’re concerned with your fat intake, though, don’t overdo the crème fraîche.
This recipe is suitable for Mediterranean (if you leave out the cream), vegetarian, low-carb, and gluten-free diets.
What Is Crème Fraîche?
Crème fraîche, if you couldn’t discern from the spelling, comes from France. It’s what happens when you add bacterial cultures to heavy cream and let it ferment. The result is a slightly tangy, thicker version of the cream you might be more familiar with. It can be used in both sweet and savory dishes, and because it doesn’t curdle when heated like sour cream does, it can be added to warm dishes. Most grocery stores will carry crème fraîche. Or, you can make your own by combining heavy cream with a small amount of buttermilk.
How Do I Store Leftovers?
While the eggs are best enjoyed fresh, that doesn’t mean you can’t keep any leftovers around. You can store the cooled dish in an airtight container in the fridge for up to 3 days. To reheat, use either a skillet or the microwave. In both cases, set the heat to medium, lest you turn your eggs into a rubbery mess.
Serving Suggestions
These scrambled eggs can be enjoyed on their own or, if you want something more substantial, you can serve them alongside buttered toast. Or, you can warm up some tortillas and eat the eggs as part of a breakfast soft taco. For toppings, make some Pico De Gallo, Chunky Guacamole, and a batch of Breakfast Potatoes to round out your meal.
Ingredients
- 4 fresh eggs
- 1 tablespoon olive oil
- 2 green onions chopped
- 2 cloves garlic crushed
- 1 red pepper diced
- 1/2 jalapeño sliced (optional)
- salt and pepper
- 2 tablespoons crème fraîche
- 1 tablespoon cilantro leaves
Instructions
- Break the eggs into a bowl and whisk them together.
- Heat the olive oil on medium-high in a nonstick skillet. Add the green onions, garlic, and peppers. Sauté for 5-8 minutes.
- Add the sliced jalapeños and whisked egg with a pinch of salt and pepper. Gently push the eggs into the center, letting them scramble.
- Once the eggs are almost cooked, turn off the heat. Add a dollop of crème fraîche, and gently stir it together. Serve with the cilantro leaves on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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