Mexican Scrambled Eggs {with Tomatillos, Queso, Avocado}

by Lauren

mexican eggs 2

We had the perfect dinner in Cabo last weekend. Perfect.

It was a complete surprise to me – I definitely thought we were going out for some beach bar nachos (which would have been fine by me!) – but Chrissy planned a beautiful sunset dinner at a gorgeous restaurant where we were able to eat dinner with our feet in the sand.

[Untitled]001_1

Everything from the seafood casserole that came steaming hot, family style, to the churros and cake for dessert was of course to-die-for.

We had a variety of delicious cocktails and meals to share amongst the group and it was definitely an unforgettable evening with my best pals.

mexican eggs

Inspired by the Mexican cuisine of Cabo San Lucas (and the hot sauce I picked up at the airport), I whipped up some unique scrambled eggs that really helped the post-bachelorette party blues.

Garlic may sounds strange for a scrambled egg mix-in but I guarantee you will want garlic in your scrambled eggs from here on out once you try it. I surely haven’t skipped the ingredient in my eggs since trying this.

mexican eggs 3

The tomatillos lend a tart compliment to the creamy eggs and then of course the salty queso had to be added to top it all off. Avocado and hot sauce are optional but highly recommended.

mexican eggs 5

Mexican Scrambled Eggs {with Tomatillos and Queso}

Ingredients

6 eggs

4-5 tomatillos, diced

1/3 cup onion, diced

2 garlic cloves, minced

1/4 cup queso, crumbled (or feta)

2 tablespoons cilantro, chopped

1/4 teaspoon salt

Olive oil

1/2 California Avocado, sliced

Hot sauce, optional

Directions

Add olive oil, diced onion, garlic and tomatillos to a pan. Cook over medium heat for 6-7 minutes, until tomatillos soften. Add eggs and salt and use your spatula to scramble them into the tomatillo mixture. Serve with a garnish of cilantro, avocado, and hot sauce.

mexican eggs 4

From the Little Yellow Kitchen,

Lauren

Related Posts Plugin for WordPress, Blogger...


Pin It!



3 Responses to “Mexican Scrambled Eggs {with Tomatillos, Queso, Avocado}”

  1. I really need to start investing in queso. It’s sounding really good to me this morning.

  2. When it comes to down south, Latin America just has the best breakfasts. Looks like you had fun!

  3. Trackbacks

Leave a Reply

Notify me of followup comments via e-mail. You can also subscribe without commenting.