Hatch Green Chili Breakfast Tacos
Roasted Hatch Green Chili Breakfast tacos
I hesitated from adding this one because of the ease of the recipe. Nothing big about scrambled eggs but then I thought about my journey with scrambling eggs and decided to add it give you my best practices on scrambling eggs. When I was a rookie, I would take my eggs in a mixing bowl and whisk them violently with some milk and put them into a medium heated skillet. Once they hit the pan you were hear a sizzle and in one minute you would have a dried out scramble.
I’ve flirted with adding water, milk, cream, sour cream etc.. To make a velvety scrambled egg, you take a pat of butter in a skillet on low to medium low heat. When the egg hits the pan it shouldn’t go from clear to white right away. Low and slow. Also I no longer whisk my eggs but crack them right into the pan (see image below). I slowly stir and break up the yolks. Add salt and pepper and you are good to go. You can add a touch of water, milk, cream, sour cream if you want but isn’t necessary. I did add some sour cream today because I was going the breakfast taco route.
2 tbs diced green chilies
1 tbs of sour cream
Mont Jack/ Cheddar Cheese
Dice and and cut all veggies and set aside.
Two skillets one for heating up tortillas and the other for cooking the eggs.
1. For Egg skillet put it low to medium low heat, pat a butter and the Hatch green chilies.
Add your eggs to the pan and slowly stir. If it makes a sizzle or turns white too fast you have your fire too hot. You want them going from clear to white slowly. I added sour cream, Kosher salt and cracked pepper with a dash of “Slap Ya Mama” or cayenne.
2. While you are slowly cooking your eggs, multitask and heat up your corn tortillas in a non-stick skillet on medium heat. You can use a touch of olive oil and let them heat up until soft.
3. Everything should come together at the same time so you can serve hot and top them with your herbs, tomatoes and cheese.