Scrambled Eggs Chilaquiles with Roasted Tomatillo Sauce

We’re trying to have Egg Night once a week and you can have only so many omelets. So this came along just in time.

Scrambled Eggs Chilaquiles with Roasted Tomatillo Sauce

Bobby Flay says: This decadent egg dish is almost like a free-form lasagna, with layers of tortillas, egg, sour cream, cheese and roasted tomatillo sauce. The sauce is tart and spicy – play that against the creamy scrambled eggs and crunchy tortillas, and you’ve got brunch heaven.

 I say: This was good! Especially the sauce. It’s sort of a tart/sweet, not too spicy yumminess.  If you don’t want to go to the trouble of making or buying blue corn tortillas and doing all the layering, you could just use the sauce over plain ol’ scrambled eggs. Delicious! Or over breakfast burritos. Yum!

If you want to make tortillas, they are surprisingly easy to make. You need either masa (available in any grocery store) or blue corn flour (I got it at the local natural food store).

Chilaquiles
2 c. canola oil
Twelve 6” blue corn tortillas (recipe follows)
Kosher salt
½ c. plus 4 tsp. sour cream or crème fraiche
1 ½ c. grated white Cheddar cheese (6 oz.)
Roasted Tomatillo Sauce (recipe follows)
¼ c. chopped fresh cilantro
Soft Scrambled Eggs
½ c. (1 stick) unsalted butter
12 large eggs, lightly beaten
Kosher salt and freshly ground black pepper

Blue Corn Tortillas (I couldn’t find any so I made some)
1 ½ c. blue corn flour
1 c. hot water
¼ tsp. Kosher salt

Mix together. You want a soft but not sticky dough.

Divide into 12 portions and roll each portion into a ball.

Use a tortilla press or roll into a round tortilla.

Put the ball of dough between wax paper

 Cook on a preheated skillet – 1 minute on each side.

Roasted Tomatillo Sauce (this is seriously great sauce!)
8 tomatillos, husked and scrubbed
1 red onion, quartered
4 cloves garlic, peeled
¼ c. canola oil plus 3 tbs.
Kosher salt and freshly ground black pepper
1 c. packed fresh spinach leaves
2 tsp. chipotle chile puree (some adobo chiles pureed in a blender)
¼ c. fresh lime juice (2-3 limes)
3 tbs. honey

Oven 375 degrees. Combine the tomatillos,

onion and garlic on a rimmed baking sheet, toss with the 3 tbs. oil, and season with salt and pepper.

Roast in the oven until the vegetable are soft and golden brown, 20-25 minutes.

While the vegetables are roasting, bring a pan of salted water to a boil. Add the spinach and boil until tender but still bright, about 2 minutes.

Drain, rinse under cold water until cool, then drain again. Squeeze to remove excess moisture.

Put roasted vegetables, spinach, chipotle puree, and lime juice in blender or food processor and process until smooth.

With the motor running, slowly add the ¼ c. oil and blend until emulsified. Add the honey, salt and pepper.

Serve warm. This can be made up to 1 day ahead and refrigerated. Reheat before serving.

To Assemble
Heat the 2 c. canola oil in a medium saucepan over medium heat until it reaches 350 degrees.
Fry the tortillas, one at a time, until just crispy, 20-30 seconds.

Remove to a plate lined with paper towels and season lightly with salt.

Heat the butter over low heat in a large skillet. Add the eggs, season with salt and pepper to taste, and cook slowly, stirring constantly until soft curds form, 3-4 minutes.

Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Spread a tablespoon of sour cream evenly over each tortilla

and top with some of the eggs and then some cheese.

Repeat to made 2 layers per bowl, then top the stacks with the remaining 4 tortillas.

Ladle the warm tomatillo sauce over the chilaquiles and garnish with chopped cilantro.

Bobby Flay suggests serving this with bacon, blue corn pancakes and home fries for a big brunch, but I’m going to just make the scrambled eggs and tortillas. And it was worth it!