Scrambled Eggs And Beans Huevos Tirados Recipes

SCRAMBLED EGGS WITH BLACK BEANS (HUEVOS TIRADOS)

Steps:

• Place the chiles in a small saucepan, cover with water, and bring to a boil over high heat. Cook for 5 minutes, until somewhat softened; drain and set aside.
• In a nonstick or well-seasoned omelet pan or skillet, heat 2 tablespoons of the lard to rippling over medium-high heat. Add the garlic and about three quarters of the sliced onion. Cook, stirring occasionally, for 5 minutes, until the onion is wilted and just starting to color. Scrape out into a blender with the drained chiles, beans, and 3 cups of the chicken stock, process to a purée about the consistency of a thin cream soup. Add a little more stock if necessary (the beans will absorb a bit more or less depending on their age and degree of dryness). You should have about 5 cups of the mixture.
• Pour the bean mixture into a medium-sized saucepan and bring to a boil over fairly high heat; reduce the heat and cook for 5 minutes, stirring occasionally.
• Lightly beat the eggs with the salt. In a medium-sized skillet (you can use the same one), heat the remaining lard to rippling over medium-high heat. Add the remaining sliced onion and cook, stirring, for about 3 minutes. Add the beaten eggs and cook, stirring, until barely set, about 3 minutes (or until done to your taste). Serve in bowls with about 1 generous cup of the bean purée ladled over each portion of egg.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES

Steps:

• Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
• Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
• In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
• Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.