Cumin-laced scrambled eggs served in a roasted portabella mushroom cap with Ranchero Sauce, diced avocado and covered with corn tortilla crumbs/strips. Serve with sour cream in a bowl.
¼ cup oil
½ cup chopped onion
4 cloves garlic, minced
2 jalapenos, seeded and diced
6 medium ripe tomatoes, diced
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Ancho chile
1 teaspoon Kosher salt
12 (3 – 4 inch) portabella mushroom caps, stems removed
Salt and pepper, to taste
24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs
Salt and pepper
3 avocados, diced
3 cups fried corn tortilla strips
1 ½ cups sour cream
Heat ¼ cup oil in large sauté pan over medium heat. Add onion, garlic and jalapenos and cook for 3 minutes or until vegetables have softened. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken. Pulse in food processor a few times, until a chunky sauce forms. Keep warm.
Roasted Portabella Mushrooms:
Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper. Roast on a baking sheet, stem side down, at 400 ° F for about 15 minutes, or until softened. Keep warm.
Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.
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Recipe developed at The Culinary Institute of America With The Mushroom Council.View Recipe
“I have been in food for my whole life, so I love to foster people in the culinary world, just in helping them eat, in learning how to bring food in a healthy way into their lifestyle, and in being more knowledgeable of food.”View Recipe