Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Scrambled Eggs In Salsa Verde With Caviar
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- #50276
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 tablespoons oil
8 eggs
1 tablespoon caviar
salt
8 corn or flour tortillas
Salsa Verde
12 tomatillos, husks removed
8 Serrano chilies, stemmed
2 cloves garlic
1 small onion, quartered
1 bunch cilantro, stemmed
1 teaspoon salt
directions
For Salsa: Place tomatillos, chilies and garlic in a baking dish and roast at 425 degrees F until tender, about 30 minutes.
Puree roasted tomatillos, chilies and garlic in blender or food processor with onion, cilantro and salt.
For Assembly: Heat oil in large skillet over medium-high heat. Pour in Salsa Verde and bring to boil.
Beat eggs in bowl and add to skillet. Cook over medium heat until eggs are softly scrambled, about 5 minutes.
Divide among serving dishes and spoon caviar on top center of scrambled eggs. Season with salt to taste. Serve with corn or flour tortillas.
added by
timetocook
nutrition data
Nutritional data has not been calculated yet.
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