Scrambled Eggs with Huitlacoche

Deborah Dana
Deborah Dana
Scrambled eggs are the perfect way to give a dish a twist and make it Mexican. The combination tastes delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 eggs 6 eggs
  • 50 grams unsalted butter 50 grams unsalted butter
  • 1 tablespoon water 1 tablespoon water
  • 2 teaspoons salt 2 teaspoons salt
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 1/2 cups olive oil 1/2 cups olive oil
  • 1/2 onions, chopped 1/2 onions, chopped
  • 1 clove garlic 1 clove garlic
  • 1/2 kilos huitlacoche
  • sprigs epazote sprigs epazote
  • pinches salt pinches salt
  • pinches pepper pinches pepper
Preparation
25 mins
7 mins
Low
  • Fry the chopped onion and garlic in the oil. After a few minutes, add the huitlacoche (cleaned and chopped) and the sprig of epazote. Season with salt and pepper and let it cook on low heat for a few minutes.
  • Melt the 50 grams of butter in a pan and beat the eggs. Add the beaten eggs to the pan and halfway through cooking add the huitlacoche. Stir until the eggs are well cooked.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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