Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Drunken Eggs
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 552
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 69
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 21
- Cholesterol
- 158
- Sodium
- 1085
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
6 ounces slab bacon, skin removed
1 large yellow onion, diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2 cups chicken stock
2 medium tomatoes cored, seeded and diced
4 large eggs, beaten
1/2 cup grated Anejo cheese
2 - 4 serrano chiles, stemmed and chopped
Corn tortillas, recipe follows
Corn Tortillas:
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt
Directions
- Cut bacon into 1/4-inch cubes. In skillet, place bacon and fry over low heat until fat is rendered. Drain on paper towel. Reserve 2 tablespoons of the fat. In stockpot heat reserved bacon fat. Add onions, salt and pepper and cook until onions turn a deep brown, about 10 - 15 minutes. Add chicken stock and simmer for 15 minutes. Skim and discard fat from the top and bring broth to a boil. Stir in fried bacon and the tomatoes. Return to a boil. Gently stir in beaten eggs, until cooked and thready, about 1 - 2 minutes, being careful not to over blend. Remove pot from heat. Ladle into bowls and sprinkle with cheese and serrano chiles. Serve with warm tortillas.
Corn Tortillas:
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel.