Bobby Flays Scrambled Eggs Chilaquiles Food

SCRAMBLED EGGS CHILIQUILES WITH ROASTED TOMATILLO SAUCE

Steps:

• Roasted Tomatillo Sauce: Preheat oven to 400 degrees F. Rub oil on tomatillos and onions with 1/4 cup olive oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
• Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie.
• Fried Blue Corn Tortillas: Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
• Soft scrambled eggs: Heat the butter over low heat in a large skillet. Add the eggs and season with salt and pepper to taste and cook slowly until soft curds form.
• Assemble: Sour Cream Fried Tortillas Soft Eggs White Cheddar Cheese Tomatillo Sauce Chopped Cilantro
• Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and cheddar cheese on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.

BOBBY FLAY'S SCRAMBLED EGGS CHILAQUILES

Steps:

• Heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-frying thermometer.
• Fry the tortillas, one at a time, in the hot oil until just crispy, 20 to 30 seconds. Remove to a plate lined with paper towels and season lightly with salt.
• Heat the butter in a large skillet over low heat. Add the eggs, and season with salt and pepper. Cook slowly, stirring constantly with a wooden spoon, until soft curds form.
• To serve, ladle some of the tomatillo sauce into 4 shallow bowls and top each with a fried tortilla. Spread 1 tablespoon of the crema and a few tablespoons of the sauce evenly over each tortilla. Top each with some of the eggs and then 2 tablespoons of the cheddar cheese. Top with another tortilla, repeat, and then top with a final tortilla. Spoon the remaining eggs and cheese on top and garnish each serving with a tablespoon of the chopped cilantro leaves.
• Preheat the oven to 375°F.
• In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.
• Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.
• Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the 3/4 cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.

CHILAQUILES BURGERS

Steps:

• For the tomatillo salsa: Preheat the oven to 400 degrees F.
• Toss the tomatillos, garlic, jalapenos and onion with the oil in a medium bowl and season with salt and pepper. Spread on a baking sheet in an even layer and roast, turning a few times, until soft and lightly golden brown, about 25 minutes.
• Put the roasted vegetables in a blender, add the lime juice and process until smooth. Add the cilantro and pulse a few times until just incorporated.
• For the burgers: Shape the beef into four 1-inch-thick burgers. Use your thumb to press a good divot in the center of each. Season the burgers generously on both sides with salt and pepper. Add 2 teaspoons of the oil to a large cast-iron skillet and heat until smoking. Cook the burgers until golden brown on both sides and cooked to medium doneness, about 4 minutes per side. Just before the second side is done, top each burger with 2 slices of Monterey jack, add a splash of water to the skillet, cover immediately and cook 20 seconds to completely melt the cheese. Set aside.
• Heat remaining 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until it begins to sizzle. Crack the eggs into 4 small bowls or ramekins. Slip the eggs into the skillet, season with salt and pepper and cook until the whites are firm and completely cooked but the yolks are still soft and just set up, about 2 minutes.
• Put the burgers on the bottom buns. Top with a few spoonsful of the tomatillo salsa, an egg, a bit more salsa, some crumbled chips, some Cotija, a few jalapeno slices and the bun tops.

SCRAMBLED EGGS CHILIQUILES WITH ROASTED TOMATILLO SAUCE

Steps:

• Roasted Tomatillo Sauce:
• Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
• Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie.
• Fried Blue Corn Tortillas:
• Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
• Soft scrambled eggs:
• Heat the butter over low heat in a large skillet. Add the eggs, season with salt and pepper, to taste, and cook slowly until soft curds form.
• Assembly:
• Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and Cheddar on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.

PERFECT SCRAMBLED EGGS

Steps:

• Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
• Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
• Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.