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Epicurious
Bon Appétit

Mexican Scrambled Eggs

3.5

(44)

Serve with: Deli rice salad (add some thawed frozen corn kernels). Dessert: Melon wedges drizzled with triple sec and fresh lime juice.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

2/3 cup purchased fresh salsa
1/2 cup drained canned black beans
5 tablespoons chopped fresh cilantro
2 tablespoons (1/4 stick) butter
5 large eggs
3 tablespoons cream cheese, cut into small pieces
2 purchased taco or tostada shells, warmed

Preparation

  1. Step 1

    Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl. Season salsa mixture with salt. Set aside.

    Step 2

    Melt butter in heavy medium skillet over medium-low heat. Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl. Season with salt and pepper. Pour egg mixture into skillet. Add cream cheese pieces. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes. Spoon eggs into warmed taco shells. Top with salsa mixture and serve.

TagsEggBlack BeanBean and LegumeVegetableMainBreakfastBrunchNut FreeGluten FreeVegetarianEasyBon Appétit
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