On the weekends, though, we like to eat a good breakfast with some homemade biscuits and scrambled eggs. Tricia is of Hispanic descent and she introduced me to something that I'll just call "Mexican scrambled eggs." They're sort of like Huevos Rancheros, but not quite. They are basically scrambled eggs with a bunch of other items cooked with the scrambled eggs - the main ingredient being homegrown tomatoes.
Since we don't always have homegrown tomatoes, we thought we would make and freeze some Mexican Scrambled Eggs "Flavor Packets" that we could simply thaw out and squeeze into the scrambled eggs in the skillet. The term flavor packets might evoke thoughts of artificial ingredients, flavors or colors. Nothing could be farther from the truth. Lets make some with a batch of tomatoes.
First I add some butter to a pot and I throw a tiny bit of cut up celery and green onion and let that saute for a while.
Butter, celery, green onion |
A colorful palette of flavor |
Then I simply scrape this colorful medley into the pot and saute it.
Into the pot... |
I stir occasionally and let everything 'get happy.' It will make a good amount of liquid and I allow that to cook off until it has a somewhat thick consistency.
Stirrin' the pot |
Once it gets to the right point, I turn off the heat and remove it from the stove and allow it to fully cool. Then I use the snack size zip loc bags and spoon in enough to fill them. The snack size bags are the perfect size "flavor packet" to liven up 8 - 12 scrambled eggs in a cast iron skillet yielding Tricia's family famous Mexican Scramble Eggs.
Behold the Flavor Packets |
No comments:
Post a Comment