San Antonio Breakfast 2: "Eggs in Green Chile Serrano"

Thanks for the high interest in these classic TexMex
recipes!  Its heartwarming.

 So this morning I made "Huevos con Chile Verde."   IMG_1820.jpgThe dish uses the combination technique of partially frying (gives form to the eggs) and then poaching in a chile broth (renders the eggs moist and exquisitely flavorful).  It's amazing how such a simple, straightforward combination of ingredients makes for such a complex, bright dish.

My brother, Jimmy, taught me how to make these eggs.  He was very attentive when our mom, Dominga Mora Medrano, cooked them and so learned all the nuances and techniques. I'm so glad he's my brother!!


Recipe (serves 4)


3 Serrano chiles sliced

1/2 tspn salt

1 Tbsp Canola oil

3 eggs

1/2 cup water



      1.  In a molcajete grind the chile and salt into a paste, then add to the water and mix thoroughly.

      2.  Beat the eggs slightly in a bowl.

      3.  In a skillet add the Canola oil and then the eggs. Cook them on very low heat, stirring, until they just begin to set

      4. When the eggs are beginning to set, add the chile broth.

5.      5.  Bring to a boil and cook until most of the water has evaporated, stirring from time to time.  The rule is: SCC (small, creamy curds).

6.     Serve immediately. 

I most often serve these zesty, delicious breakfast eggs with refried beans and flour tortillas.

About this Entry

This page contains a single entry by Adan Medrano published on August 14, 2011 10:47 AM.

San Antonio Breakfast: "Huevos en Chile Serrano y Tomate" was the previous entry in this blog.

Watermelon Canapé - Avocado, Chile Serrano & Grapes is the next entry in this blog.

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