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Drunken Eggs

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Submitted by dollou

YIELD

4 servings

PREP

30 min

COOK

40 min

READY

45 min

Ingredients

6 173.4
OUNCES ML/G BACON
slab bacon, skin optional
1 1
EACH EACH ONIONS
large yellow, chopped
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
3 ½ 828
CUPS ML CHICKEN BROTH
2 2
EACH EACH TOMATOES
or 4 roma tomatoes, cored, seeded and diced
4 4
LARGE LARGE EGGS
large, beaten
½ 118
CUP ML CHEESE
grated
4 4
EACH EACH SERRANO CHILES
stemmed and chopped (seeds optional) *
12 12

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 453 59% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 279mg 93%
Sodium 2022mg 84%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 63g
Vitamin A 18% Vitamin C 17%
Calcium 15% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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