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Deborah

Deborah Dana
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Recipe of Scrambled eggs with Huitlacoche
Recipe

Scrambled eggs with Huitlacoche

25 mins
7 mins
Low
32
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Scrambled eggs is the perfect way to turn a dish and make it Mexican. The combination tastes delicious.
Learn more about Deborah Dana

Ingredients

4 portions
  • 6 eggs
  • 50 grams butter
  • 1 tablespoon Water
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 1/2 cups olive oil
  • 1/2 onions, chopped
  • 1 clove garlic
  • 1/2 kilos huitlacoche corn mushroom
  • branches epazote
  • pinches salt
  • pinches black pepper

Preparation

Fry the onion and chopped garlic in the oil. After a few minutes, add the huitlacoche (already clean and chopped) and the epazote branch. Season with salt and pepper and leave to heat under a few minutes.
Melt the 50 grams of butter in a pan and beat the eggs. Add the beaten eggs to the pan and half the cooking add the huitlacoche. Stir until the eggs are well cooked.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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