Chile-Scrambled Eggs with Fried Oysters and Emeril's Pico de Gallo

Total Time:
1 hr 10 min
Prep:
1 hr
Cook:
10 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1 cup masa harina
  • 1 tablespoon Emeril's Original Essence, recipe follows
  • 1 teaspoon ground cumin
  • 1 pint oysters, drained
  • 6 cups vegetable oil
  • 4 corn tortillas
  • 9 large eggs
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped green onion (white and green tops)
  • 1 tablespoon minced red chile peppers
  • 2 cups Emeril's Pico de Gallo, recipe follows
  • 1/2 cup sour cream
  • Emeril's Pico de Gallo:
  • 1 1/2 pounds plum tomatoes, cored, seeded and diced
  • 3/4 cup finely chopped white onion
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
  • 1 teaspoon minced clove
  • 1/2 teaspoon salt
  • Pinch cayenne
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Season the masa harina with the Essence and cumin in a shallow bowl. Dredge the oysters in the mixture a few at a time to coat evenly, and shake off the excess. Preheat the oven to 350 degrees F. Heat the oil in a large, heavy saucepan to 360 degrees F. Add the oysters and fry, without crowding and turning occasionally, until golden and cooked through, about 2 minutes. Remove the oysters with a long-handled spoon and drain on paper towels. Place the corn tortillas on a baking sheet, sprinkle with water and warm in the preheated oven for 3 minutes. Lightly beat the eggs in a bowl with the salt, and set aside. Heat the butter in a large, heavy skillet over medium-high heat. Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute. Add the eggs to the pan and, stirring constantly, scramble to desired consistency. Place 1 warm tortilla on each serving plate. Divide the scrambled eggs and oysters among the plates, then top each portion with 1/4-cup of the Pico de Gallo and 2 tablespoons of sour cream. Serve immediately, passing the remaining Pico de Gallo at tableside.

Emeril's Pico de Gallo:

Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend. Yield: Makes about 3 cups

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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