Eggs can be the main course with this dinner plate – Orange County Register
Scrambled eggs are placed inside a warm tortilla with chili butter and cilantro and topped with fresh parsley and chives or scallions. (Photo by Kathy Thomas)
Breakfast for dinner? Of course, why not. Scrambled eggs with compound butter and tortillas can be a delicious, quick meal to prepare any time of the day.
I like to keep a variety of compound butters sealed in the refrigerator as flavor enhancers and ready to use when needed. Some are a simple combination of butter and chopped fresh herbs; They are delicious over pasta, steak, fish or vegetables. The chili and cilantro butter used in this recipe is a delicious partner atop warm tortillas and topped with scrambled eggs. If you don’t like cilantro, leave it out and let the chopped Italian parsley be the star.
Scrambled eggs wrapped in warm tortilla with chili butter and cilantro
Yield: 6 servings
Chili butter and coriander
1/2 cup (1 stick) butter, softened
1 tablespoon chili powder
1/8 teaspoon ground cumin
1 tablespoon chopped coriander
1/4 cup water
1 teaspoon seasoned salt
Freshly ground black pepper, as desired
3 tablespoons butter
1 tablespoon chopped chives or chopped green onions
1 tablespoon chopped fresh parsley
Optional: 1 teaspoon chopped coriander
6 to 10 flour tortillas or 12 to 14 corn tortillas
1. Using a food processor, pulse all the chili butter and coriander ingredients until smooth and well combined. Place in a small bowl.
2. Whisk the eggs and water in a large bowl. Add salt and black pepper. In a large heavy skillet, heat 3 tablespoons of butter over medium heat. When it melts and foam begins to reduce, add the egg mixture. Reduce heat to low and cook, stirring, for 8 to 10 minutes or until tender. If the eggs are cooking too quickly (making them less creamy), remove them from the heat and continue stirring, as the residual heat will cook them. The eggs should look creamy. Sprinkle with chives, parsley and cilantro.
3. Meanwhile, heat the tortillas. Wrap the tortilla in a damp kitchen towel and place it on a microwave-safe plate or pie pan. Microwave on high for about 3 minutes, or until heated through. Be careful to avoid steam burns when unwrapping tortillas; The towel will be hot and steam will be released when you open the towel, so open it so the steam will escape in a direction away from you.
3. If using corn tortillas, double them to use 2 each. Spread tortillas with chili butter and add about 2/3 cup of egg mixture. Fold in half and serve immediately. You probably won’t use all of the butter mixture. Refrigerate or freeze leftovers and use them over grilled fish, chicken, or beans.
Cathy Thomas, an award-winning food writer, has written three cookbooks, including The 50 Best Plants on the Planet. Follow her at @CathyThomas Cooks.com.