Chicken and Egg - Janice Cole [72]
Southwest Skillet Eggs over Tostadas
For a Southwestern-style breakfast, try these chile-scrambled eggs piled over crispy corn tostadas and topped with black beans, tomatoes, and melted cheese. Spoon some of your favorite salsa, Mexican crema, or sour cream on top.
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Preheat the oven to 350°F. Line a baking sheet with foil. Arrange the tostadas on the baking sheet. Beat the eggs with the serrano, ½ teaspoon salt, and the pepper.
Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes or until golden brown, stirring occasionally. Pour in the eggs, reduce the heat to medium, and cook, stirring, for 1½ to 2 minutes, or until curds begin to form but the eggs are still moist. Spoon the eggs over the tostadas.
In a clean medium skillet, add the remaining tablespoon of oil and heat over medium-high heat. Add the cumin and cook for 30 seconds or until fragrant, stirring constantly. Stir in the tomatoes, beans, and remaining 1⁄8 teaspoon salt and cook for 2 minutes, stirring occasionally, until the tomatoes are slightly softened and the beans are hot. Stir in the ¼ cup cilantro. Spoon the tomatoes and beans over the eggs and sprinkle with the cheese.
Bake for 3 to 5 minutes or until the cheese is melted. Garnish with the 2 tablespoons cilantro and serve.
SERVES 4
4 corn tostadas (5 to 6 inches in diameter)
6 eggs
1 serrano chile, chopped (seeded and deveined, if desired, for less heat)
½ teaspoon kosher salt, plus 1⁄8 teaspoon
¼ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
¾ cup chopped onion
½ teaspoon ground cumin
1 cup grape tomatoes, halved
½ cup canned black beans, rinsed and drained
¼ cup chopped fresh cilantro, plus 2 tablespoons
1 cup shredded pepper Jack cheese
Deep-Dish Mushroom Egg Bake with Applewood-Smoked Bacon
Look for extra-smoky bacon for this breakfast egg dish, such as Nueske’s bacon. The smokiness complements the earthy mushrooms and nutty Gruyère cheese for a hearty start to the day. It’s also perfect for serving a crowd at brunch because it can be completely assembled the day before (see Note).
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Fry the bacon in a large skillet over medium-high to medium heat for 4 to 6 minutes or until beginning to brown, stirring often and adjusting the heat as necessary. Add the shallots and continue cooking for 3 minutes or until the bacon is golden brown and the shallots are tender. Remove the bacon and shallots with a slotted spoon and drain on paper towels.
There should be about 2 tablespoons of bacon drippings in the skillet. If necessary, add a smal amount of butter or olive oil and heat. Add the mushrooms and season with ¼ teaspoon of the salt and 1⁄8 teaspoon of the pepper. Cook, stirring frequently, over medium-high heat for 6 to 8 minutes, or until the mushrooms are tender and the mixture is dry. (The mushrooms will release their moisture during cooking but as they continue to cook the moisture will evaporate, leaving the mixture dry.)
Preheat the oven to 350°F. Butter an 11-by-7-inch glass baking dish or coat with nonstick cooking spray. Spread the bread over the bottom of the dish. Top with the mushrooms and sprinkle with the bacon.
Whisk the eggs with the remaining ¼ teaspoon of salt and 1⁄8 teaspoon of pepper in a large bowl until frothy and thoroughly blended. Whisk in the milk. Pour over the bread mixture in the baking dish and sprinkle with the cheese. Let sit for 15 minutes.
Bake for 45 to 55 minutes or until golden brown, puffed, and a knife inserted in the center comes out moist, but with no milky residue. Let sit for 10 minutes before serving.
NOTE
If making ahead, cover and refrigerate overnight. Bake as directed, adding an additional 5 to 10 minutes of baking time if necessary.
SERVES 12
7 slices (about 6 ounces) applewood-smoked bacon, coarsely chopped
¾ cup finely chopped shallots (3 large shallots)
12 ounces assorted mushrooms, such as oysters, cremini (baby bellas), chanterelles, stemmed shiitakes, and/or button mushrooms,