Huevos Al Albañil Eggs In Green Salsa Recipes

HUEVOS AL ALBAñIL (EGGS IN GREEN SALSA)

Steps:

• 1. For green sauce, in a large pan, place husked tomatillos, onion, garlic, and serranos. Add water to cover. Bring to a boil and cook until the tomatillos are just softened. Pour into a blender, add cilantro, cover and puree until smooth. In a saucepan, heat 2 tablespoons oil. Add the pureed sauce and cook over medium heat 15-20 minutes, stirring occasionally. Add salt to taste. 2. In a skillet, heat remaining 2 tablespoons oil. Beat the eggs and salt to taste and pour into heated skillet. Cook until set, flip and cook the other side. Then, break the cooked eggs into pieces. Pour the sauce over the eggs and cook for 10 more minutes.

HUEVOS AL ALBAñIL (EGGS IN GREEN SALSA)

Steps:

• For green sauce, in a large pan, place husked tomatillos, onion, garlic, and serranos. Add water to cover. Bring to a boil and cook until the tomatillos are just softened. Pour into a blender, add cilantro, cover and puree until smooth. In a saucepan, heat 2 tablespoons oil. Add the pureed sauce and cook over medium heat 15-20 minutes, stirring occasionally. Add salt to taste. In a skillet, heat remaining 2 tablespoons oil. Beat the eggs and salt to taste and pour into heated skillet. Cook until set, flip and cook the other side. Then, break the cooked eggs into pieces. Pour the sauce over the eggs and cook for 10 more minutes. Serve immediately with warmed tortillas.

MOM'S HUEVOS RANCHEROS

Steps:

• Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
• Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
• Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

HUEVOS AL NIDO (EGGS IN A NEST) SPANISH

Steps:

• Take each roll and cut a deep cap from the top of roll. Reserve the cap. With your fingers remove the bread from the inside of the roll. Do not break through the roll. Make sure these are the large rolls.
• Make enough cavity for the egg to fit.
• Reserve the bread.
• Warm the milk in the microwave.
• Divide the milk between the roll. Roll them around so the sides get coated with the milk.
• Add 1 tblsp butter to each roll.
• Optional: Add 1 tblsp taco seasoned hamburger.
• Drop the whole egg into the roll. Make sure the rolls are sitting flat.
• Option: Separate the eggs, and drop the yolk into each roll.
• Salt and pepper to taste.
• If eggs are separated, whip the whites in a metal bowl and add 1/2 tsp cream of tartar.
• Spoon the whites over the yolk evenly between the six rolls.(You may have more whites and may not use all of the whites.
• Place the caps back on the rolls.
• Preheat oven to 375*.
• Place the rolls on a flat baking pan.
• Baste the rolls, sides and tops with olive oil.
• Note: You may bake the tops separately on the sheet and not cover the rolls if you wish. Make sure you baste the bottoms of the tops if you bake separately.
• Bake 20 to 25 minutes.
• Note: I like to take the reserved bread, crumble it, mix with shredded cheese and coat with a little olive oil in a saute pan for a couple of minutes and serve as a "topper".
• The eggs will look like they are still uncooked, they are -- do not overcook.