Mexican-Style Scrambed Eggs Recipe

Step by Step Method

Step 1

Whisk eggs and skim milk.

Step 2

Heat margarine in a small non-stick frying pan over medium heat and add garli, chilli and coriander roots and cook, stirring for 1 minute and then add whisked eggs and cook, stirring often for 2 to 3 minutes or until egg is just set.

Step 3

Place toasted sourdough bread on a serving plate and spoon the egg mixture over the bread.

Step 4

Combine tomato, coriander leaves and squeeze of lime spooned over egg mixture and serve.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the sourdough bread, look for a variety that is low in sodium and sugar.
When chopping the tomato, make sure to remove the seeds and any excess moisture.

Ingredient substitutions

Substitute olive oil for margarine to reduce saturated fat. The benefit of this substitution is that olive oil is a healthier fat, containing mostly unsaturated fat, which can help reduce cholesterol levels and lower the risk of heart disease.
Substitute bell peppers for the chilli to reduce the spiciness. The benefit of this substitution is that bell peppers will still provide flavor and color to the dish without the added heat of the chilli.

Variations

Cheese and Herb Scrambled Eggs Heat margarine in a small non-stick frying pan over medium heat and add garlic, chilli, coriander roots, and 1 tablespoon of grated cheese. Cook, stirring for 1 minute, then add whisked eggs and cook, stirring often for 2 to 3 minutes or until egg is just set. Sprinkle with 1 tablespoon of chopped fresh herbs and serve.

Serve with

Mexican-Style Black Bean Salad - A simple, yet flavorful black bean salad with fresh tomatoes, onions, and cilantro that pairs perfectly with Mexican-Style Scrambled Eggs. The contrast between the creamy eggs and the crunchy salad makes for a balanced and delicious meal.

: Mexican-Style Rice Pilaf: This flavorful and aromatic rice pilaf is a great accompaniment to the Mexican-Style Black Bean Salad. It's a great way to add some texture to the meal and make it more filling. The combination of the creamy eggs, crunchy bean salad, and fluffy rice pilaf makes for a delicious and satisfying meal.

FAQ

Q: Is this recipe suitable for diabetics?

A: Yes, this recipe is suitable for diabetics as it uses light margarine and skim milk, and the serving size is appropriate for diabetics.

Q: Is this recipe vegan-friendly?

A: No, this recipe is not vegan-friendly as it contains light margarine and skim milk. However, it can be adapted to be vegan-friendly by substituting the light margarine and skim milk with vegan-friendly alternatives.

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Fun facts:

The tomato used in this recipe is native to the Americas, having been grown by the Aztecs and the Incas since at least 500 BCE.

The dish of scrambled eggs is believed to have been a favorite of the Mexican revolutionary Emiliano Zapata, who enjoyed it with a side of tortillas and a cup of coffee.