Mexican Scrambled Eggs

Brought to you by:

Gran Luchito

2 serving

Prep time: 10 mins

Cook time: 20 mins

Serves: 2

This recipe for Mexican Scrambled Eggs is such a lovely and easy breakfast recipe for the weekend to feed your family. The key to Mexican scrambled eggs or “Huevos a la Mexicana”, is to fry onion, chilli and tomatoes and combine them until the eggs are perfectly fluffy and creamy.

Mexican eggs are especially delicious when served with our warm Refried Beans and Soft Tacos on the side.

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Ingredients Method

Ingredients

1 tablespoon olive oil
3 spring onions, finely chopped
1 green chilli, finely chopped
1 cup cherry tomatoes, sliced into quarters
25g butter
5 free range eggs
2 tablespoons creme fraiche
1 handful coriander, finely chopped
1 packet Gran Luchito Refried Beans
6 Gran Luchito Soft Taco Wraps

Method

Step 1

Heat a frying pan over a medium heat with the olive oil, and add the spring onions and the green chilli. Stir and cook this for a few minutes. Add the tomatoes and season with a pinch of salt and freshly ground pepper, then cook briefly and set aside.

Step 2

While you’re frying your vegetables, reheat the Refried Beans in a saucepan with a little bit of water over a low heat.

Step 3

Then in a bowl add the eggs and the creme fraiche, season with a bit of salt and whisk together.

Step 4

Heat a non-stick frying pan and add the butter. Once it melts pour in the egg mixture and cook slowly over a low heat. Stir this with a silicone spatula until almost cooked but still soft and moist. Be careful not to overcook them (remember they’ll continue to cook after you turn the heat off, so take it to just undercooked). Season with salt and pepper.

Step 5

Once your eggs are ready, add in the spring onion, chilli and tomato mixture and fold it into the scrambled eggs. Finish your eggs with freshly chopped coriander on the top.