For breakfast this morning, we had fluffy scrambled eggs with a slightly tart but sweet tomatillo sauce. Alongside, we had some refried black beans sprinkled with Manchego cheese and some fresh pineapple, papaya and banana tossed with lime juice. All of this while overlooking the bay.
I thought it was a nice breakfast!
Huevos Revueltos en Salsa Verde (Scrambled Eggs in Tomatillo Sauce)
1 – 2 cups tomatillo sauce, home-made or store-bought
1 tablespoon butter
1 tablespoon vegetable oil
6 eggs, beaten
Salt, to taste
Prepare the tomatillo sauce if making it at home (here is my recipe). Reserve off the heat.
In a large nonstick skillet, melt the butter and add the oil over medium heat. Add the eggs, salt and cook stirring to scramble. Carefully divide the eggs into four separate mounds. You can push them into small mounds or you can fold them into separate areas of the skillet. When ready, place each mound on a plate.
Add the tomatillo sauce to the skillet to reheat. Pour some of the tomatillo sauce, to your taste, over the eggs and serve with whatever you’d like on the side. Serve right away. I like corn tortillas on the side.
NOTE: I used store-bought salsa for breakfast this morning and thinned it out with a little bit of water. You can keep a thicker sauce if you would like.