Thursday, February 9, 2012

Eggs a la Southwest

I will never be hired to name new products.  I stared at these eggs while eating them and just could not come up with a clever name.  I admire Tina from the Flourtrader blog.  Her food has the best monikers.  Well, never mind.  These are some good eggs.  And as a merely lukewarm egg fan, that's saying something.

I only made enough for one.  It was my lunch one day.  So you will have to adjust the ingredients to suit the number you have dining with you.   I used the second batch of shiitake mushrooms grown in my dining room.  (The second batch was about 1/3 less than the first.  I wonder if the trend will continue).  As it was, these eggs were very mushroomy...that's due to my lack of  real egg enthusiasm.
What is it?  Mushrooms sauteed in olive oil with garlic powder, onion powder and dried cilantro (all because I was too lazy that day to chop anything).  Eggs were scrambled into the mushrooms with salt and pepper.  The whole thing was topped with salsa, Mexican crema, and cheddar cheese.

Eggs a la Southwest:
1 cup sliced mushrooms
1 Tbsp olive oil
1/4 tsp garlic powder
1/2 tsp onion powder
3/4 tsp dried cilantro
2 eggs, slightly beaten
salt and pepper to taste
1/4 cup salsa
2 Tbsp Mexican crema (or sour cream, but it's different)
2 Tbsp shredded Cheddar cheese
In a nonstick skillet, saute the mushrooms in the olive oil.  Sprinkle with the garlic powder, onion powder and cilantro as they cook.  When done, add the eggs and stir until the egg is cooked.  Season with salt and pepper.  Transfer to a plate and top with salsa, crema and cheese.

11 comments: said...

It really looks yummy =)

Joanne said...

This is the perfect throw-together dinner when you don't know what else to make, but ALWAYS have eggs in your fridge! Yum.

Vicki Bensinger said...

These sound delicious. I woke up this morning in the mood for eggs but would agree these sound perfect for lunch or dinner instead. Using fresh garlic and onions would be best but like you mentioned when you're tired or in a hurry the powdered stuff comes in handy without sacrificing flavor. Thank goodness for spices!

Elpiniki said...

I ve the same problem with the names! Anyway, this egg dish looks amazing!

Tina said...

Thanks for the link..ha-sometimes trying to think of a name can take up more time than I wish!
I like the southwestern twist you gave these eggs! Also, the sauteed mushrooms I favor much more than bell peppers in there-yum! Have a great afternoon.

Beth said...

I'm a writer, but I still have problems naming things. These look great!

Lizzy said...

I don't make eggs too often, but when I do I want a delicious scramble like this one! LOL...I stink at names, too :)

Jen at The Three Little Piglets said...

I'm exactly the same way! I can't come up with recipe names any more than I can write a short bio about myself! It's quite pitiful really... and Tina really does have the best recipe names!

scratch-made wife said...

I eat egg whites almost every single morning for breakfast, and it can get a bit hard to come up with new and interesting things to do with them. Thanks for the inspiration!

Mother Rimmy said...

My husband adores Mexican egg dishes. All I'd have to do is add a warm flour tortilla and he'd be in heaven!

Alyse said...

Mushrooms and eggs,two faves joined together Southwest style-yum. Thanks for sharing.

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