Guatemalan Scrambled Eggs
Source of Recipe
Guatemala
Recipe Introduction
Serves 4.
List of Ingredients
1/2 pound fresh green beans
1/2 Tsp salt
3 T oil
1/2 C thinly sliced scallion
1/4 C thinly sliced onion
1/4 C tomatoes
pepper
8 large eggs
hot sauce or salsa
8 sprigs parsley, garnishRecipe
Cook beans in 2 cups water and the salt, for 2 minutes. Rinse immediately under cold water and drain. Cut into 1/4 inch pieces.
saute onion and scallions in oil 2 minutes. Add tomatoes, beans and salt and pepper to taste. Stir fry 3 minutes, until beans are crisp tender.
Meanwhile whisk eggs until well blended. Add to skillet and stir to scramble, for 3-4 minutes on medium heat.
Divide among 4 plates and serve with salsa and plantain puree. Garnish with parsley and chives if desired.
Plantain puree;
2 large semi-ripe plantains
1 T sweet cream butter
1 T honey
pinch cinnamon
fresh nutmeg
1 C sour cream
Cut unpeeled plantains in 4 pieces and cook in 2 cups water and 1/4 salt about 8 minutes, or until skins are easily pierced with the tip of a knife.
Drain and set aside. Peel plantains. Coarsely puree with butter, honey, cinnamon and nutmeg. Serve hot with1/4 cup sour cream on top. Garnish with more nutmeg if desired. Good with scrambled eggs.
Var; Use 1 pound sweet potatoes in place of plantain.
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