Egg Scramble (With Leftover Mexican)
We have a strict use-what-we-have-no-food-left-behind policy in our house. We ended up bringing a bit of guacamole home last night, which was unexpected, and L purposely made extra salsa as we ourselves are a little low. So, this morning, we decided to take a break from our usual waffle breakfast (recipe coming soon) and to have a scramble with the delicious toppings!
- 6 local pasteur-raised chicken eggs
- habanero cheddar cheese, cubed
- 1/3 cup local pasteur-raised chicken, shredded (our chicken L brined and smoked, but whatever you use make sure it is precooked)
- L’s Ass Kicking Guacamole (recipe here) (we used about two tablespoons per plate, but top to your hearts desire!)
- Fire Roasted Tomato and Green Chile Salsa (recipe here) (again, use however much makes you happy)
- fresh organic cilantro, chopped
- seasoned with salt and pepper
Heat 2 tablespoons of grape seed oil in a 8 inch sauté pan, over medium heat. When the oil glistens, add shredded chicken to reheat. While the chicken is reheating, beat the eggs in a bowl until emulsified. (Chef’s Note: For eggs in a pan, L prefers to use a rubber spatula, and for eggs in a pot she prefer’s to use a wooden spoon.) When chicken is done, pour eggs into the pan. Let the eggs sit for a minute to allow the underside of the eggs to cook a little. Stir the mix in a circular motion throughout the pan, while shaking the pan itself. Every so often, scrape the sides and bottom of the pan to ensure the eggs are not getting stuck and everything is getting cooked evenly. When eggs are set but still slightly runny, turn off heat, add cheese and seasoning. Stir to combine all elements and finish cooking. The residual heat in the pan will be adequate to finish cooking. Move scramble to plate, top with guacamole and salsa. Garnish with cilantro and serve!