Blend your favorite southwestern flavors together for a tasty breakfast!
2 tbs butter
2 tbs Culinary Tours corn Salsa
Whisk eggs in bowl.
Cut avocados and tomato into bite sized cubes.
Melt butter in a non-stick frying pan.
Add eggs, use spatula to fold as they cook so bottom doesn’t become hard.
Add avocado and tomato before eggs set (still runny)
continue to use spatula to fold eggs until firm. Plate eggs and put Culinary Tours Corn Salsa on top.
Serve with toast or tortillas!
A delightful breakfast that is sure to brighten any morning.
- 6 slices of bacon or canadian bacon
- 4 eggs
- 2 tsp white vinegar
- 2 english muffins
- chopped parsley (garnish
- 10 Tbsp butter
- 3 egg yolks
- 1 Tbsp lemon juice
- 1/2 tsp salt
- Tabasco sauce
Cook the bacon over medium heat in large skillet until browned on both sides. Remove from pan and set on paper towel.
Make hollandaise sauce by first melting butter. Place egg yolks, lemon juice and salt in blender. Blend on medium speed until eggs lighten in color. Turn to low speed and slowly add melted butter. Pour in container and keep warm.
Fill a saucepan 2/3 with water and bring to a boil. Add vinegar. Bring water to a boil and then lower heat to simmer. Crack one egg at a time into small bowl and gently place it in simmering water. When egg begins to solidify add another egg to water. Once all eggs are in water turn off the heat, cover pan and let simmer for 4 minutes. Once fully cooked remove eggs with slotted spoon.
Toast english muffins. Butter inside of muffins. Place one slice of bacon, split in half, on the muffin. Put poached egg on bacon and pour hollandaise sauce over egg. Enjoy!
We guarantee you are going to like this version of green eggs and ham.
- Square snap pretzels
- White candy melts
- Green M&M’s (mint or milk chocolate)
Preheat oven to 200 F degrees. Line cookie sheet with parchment paper. Place pretzels on parchment. Top pretzels with candy melts. Put in oven and for 4 minutes until candy melts have softened. Remove from oven. Carefully put a green m&m on top of each candy melt. Wait for candy melts to cool before serving.
South of the Border Scrambled Eggs
1 tablespoon olive oil
1 tablespoon + 1 teaspoon Augason Farms™ Dehydrated Chopped Onions- rehydrated and drained
¼ pound lean Mexican chorizo sausage (removed from sausage casing)
3 tablespoons raisins- soaked in hot water for 15 minutes and drained
1 cup Augason Farms™ Dried Scrambled Egg Mix- rehydrated in 1 ½ cups warm water- mix well
Salt to taste
On medium high heat, heat olive oil in skillet. Add chopped onions and cook until softened. Set onion aside in a bowl. Break up sausage in pan. Add drained raisins. Stir until sausage is cooked through. Add onions and rehydrated eggs. Stir together until eggs are cooked, yet moist, salt to taste. Serve. Garnish with cilantro and serve with corn chips or corn bread if desired.