Drunken Eggs
Submitted by dollou
Mexican drunken eggs: beaten eggs swirled into a smoky bacon and chicken broth with tomatoes, serrano chiles, and grated cheese. Served with warm corn tortillas, this is hearty, spicy brunch food at its best.
YIELD
4 servingsPREP
30 minCOOK
40 minREADY
45 minHuevos borrachos, or drunken eggs, is Mexican comfort food that blurs the line between breakfast and soup. Crispy slab bacon gets rendered down, then deeply caramelized onions simmer in chicken broth until the liquid is rich and golden.
Tomatoes and the fried bacon go back in, and then comes the good part: beaten eggs stirred gently into the boiling broth, where they set into wispy, thready ribbons. A sprinkle of grated cheese and chopped serrano chiles on top finish each bowl with heat and richness.
Scoop it up with warm corn tortillas and you’ve got a brunch that’ll wake you right up, no matter what kind of night you had before.
Pro Tips
- Caramelize the onions slowly over medium-low heat until they’re deep brown. This takes a solid 10 to 15 minutes, but it builds the savory backbone of the whole dish.
- Stir the beaten eggs in gently and stop. Over-stirring breaks them into tiny bits instead of the silky threads you want.
- Serrano chiles bring real heat. Remove the seeds for a milder kick, or leave them in if you want the full experience.
- Serve immediately. The eggs keep cooking in the hot broth, and the texture goes from tender to rubbery if the soup sits too long.
Ingredients
Directions
Remove the bacon skin, if any, and reserve if desired.
Cut the bacon into ¼ inch cubes.
Fry over low heat until all the fat is rendered.
Drain on paper towels.
Reserve 2 tablespoons of the fat.
Heat the reserved bacon fat in a stockpot over medium-low heat.
Cook the onions with the salt and pepper until deep brown, 10 to 15 minutes.
Add the chicken stock and bacon skin, if using, simmer 15 minutes.
Remove the bacon skin.
Skim and discard the fat from the top, and bring the broth to a boil.
Stir in the fried bacon and tomatoes and return to a boil.
Gently stir in the beaten eggs just until cooked and thready, 1 to 2 minutes, being careful not to overblend.
Remove from the heat.
Ladle into warm bowls and sprinkle with the cheese and serrano chiles.
Serve immediately with warm corn tortillas.
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