| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Cheese/eggs, Mexico, Submitted |
2 |
Servings |
INGREDIENTS
| 2 1/2 |
oz |
Beef, dried |
| 1 |
T |
Butter, unsalted |
| 1/2 |
t |
Chile, pequin crumbled |
| 1 |
|
Onions, finely chopped |
|
|
Salt |
|
|
Pepper, black |
| 4 |
|
Eggs |
| 2 |
T |
Heavy cream |
INSTRUCTIONS
Pour boiling water over the dried beef; drain and chop coarsely. Heat
the butter in skillet, saute onion until limp. Add beef and chiles,
cook gently for 2-3 minutes. Beat the eggs with the cream and scramble
them into the beef mixture over moderately low heat. Stir, with a
wooden spoon, slowly and constantly, to reach the entire surface of
the pan, until the eggs are set, about 3-4 minutes. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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