Kick your mornings up a notch with this spicy interpretation of a breakfast staple—Mexican Scrambled Eggs with jalapenos, creme fraîche, red peppers & green onions.
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Scrambled eggs (heck, eggs in general!) are so versatile. You can add pretty much anything to them and it 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 Scrambled Eggs before (and Scrambled Eggs with Cottage Cheese!) 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 jalapenos, red peppers, and cilantro. The dish, called Huevos a la Mexicana was popularized in Texas in before it was even Texas, back in the 1500s. It contained eggs, tomato, chile, 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 fraiche!) but I think you’ll still appreciate of spice in the morning. If your coffee doesn’t wake you up, this dish certainly will!
Are Mexican Scrambled Eggs Healthy?
Yes, it is! Eggs are such an all-round good food, packing as they do protein and healthy fats. Along with the eggs you get a variety of vegetables, which contain vital minerals and vitamins. If you’re concerned with your fat intake, though, don’t overdo the crème fraîche. It’s suitable for Mediterranean, vegetarian, low-carb, and gluten-free diets. To make it paleo friendly, replace the crème fraîchewith full-fat coconut milk; to make it keto friendly, replace it with heavy cream.
what is creme 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 letting 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 fraîcheor a starter culture that you can let sit and ferment. Or you can make your own by combining heavy cream with a small amount of buttermilk.
INGREDIENTS
- 4 fresh eggs
- 1 tbsp olive oil
- 2 green onions, chopped
- 2 cloves garlic, crushed
- 1 red pepper, diced
- 2 tbsp creme fraîche
- ½ jalapeño, sliced (optional)
- 1 tbsp cilantro leaves
- salt and pepper
INSTRUCTIONS
Whisk
Break the eggs into a bowl and whisk them together.
Sauté
Heat the olive oil on MED-HIGH in a non-stick skillet. Add the green onions, garlic, and peppers. Sauté for 5–8 minutes.
Add
Lower the heat. Add the sliced jalapeños and whisked egg with a pinch of salt and pepper. Gently push the eggs into the center, letting them scramble.
Stir
Once the eggs are almost cooked, turn off the heat. Add a dollop of crème fraîche, and gently stir it together.
Garnish
Serve with the cilantro leaves on top.
DEVOUR!
Tips & Tricks to Making Perfect Mexican Scrambled Eggs
- For fluffier eggs, add a teaspoon of water as they cook. The water will create steam, which will improve the eggs’ texture.
- Whisk the eggs thoroughly—until the yolk and white are no longer separate—to make them fluffier.
- Don’t overmix the eggs. In fact, when you first add them to the pan, let them sit for about 45 seconds before getting at the edges.
- If the eggs are cooking too fast, turn the heat to LOW.
FAQs
I like large pieces. For me, that provides the best texture. So you’ll want to remove the eggs from the heat when they’re at this consistency and when there is still a little egg liquid in the pan (don’t worry, the residual heat will finish it off); this will prevent you from overcooking the eggs.
There are 236 calories in a serving of Mexican Scrambled Eggs, as well as 7 grams of carbs, 12 grams of protein, and 18 grams of fat.
Of course. May I suggest an avocado oil? The slight flavor will fit in with this brunch staple.
The obvious answer is chorizo, a spicy ground pork that features in many Mexican dishes. But you could also add ham or bacon. You’ll want to cook them all up before adding the to the eggs.
Certainly. The combination of cheese and crème fraîche will make for a creamy yet sharp dish. Go with cheddar or Monterey Jack and add shreddings of them at the same time as the crème fraîche.
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 or guacamole and a batch of Breakfast Potatoes to round out your meal.
Variations
Vegan: Use firm, crumbled tofu as a substitute for the eggs and use full-fat coconut milk or unsweetened almond milk instead of crème fraîche.
Huevos Motuleños: Originally from the Yucatan, this recipe has you serve your scrambled eggs on a tortilla with black beans, ham, peas, and plantains.
Chilaquiles: Pair your scrambled eggs with tortilla chips and a spicy tomato or tomatillo sauce.
how to prep and store your mexican scrambled eggs
If you need to prep your scrambled eggs, I suggest cooking up the toppings, letting them cool, then storing them in an airtight container in the fridge. The eggs, however, should be done fresh. That doesn’t mean you can’t keep any leftovers around. You can store the finished dish in that 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.
Ingredients
- 4 fresh eggs
- 1 tbsp olive oil
- 2 green onions chopped
- 2 cloves garlic crushed
- 1 red pepper diced
- 2 tbsp crème fraîche
- ½ jalapeño sliced (optional)
- 1 tbsp cilantro leaves
- salt and pepper
Instructions
- Break the eggs into a bowl and whisk them together.
- Heat the olive oil on MED-HIGH in a non-stick 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:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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