Sometimes you need a little something extra in your breakfast scramble — broccoli and cheddar just won’t cut it. Pick up a few fresh, succulent cactus paddles, or nopales, at a Latin grocery and you might just discover your scrambled eggs’ new favorite companion. They’re juicy and flavorful, reminiscent of green peppers and asparagus.
Serve this classic Mexican breakfast with a roll spread with refried beans and a little sour cream for a hearty breakfast you won’t find on the average brunch menu.
- 8 eggs, mixed with salt and pepper
- olive oil
- cactus paddle sautée (see below)
- soft round rolls or bollia
- 1/2 cup refried black beans
- 1/2 cup cilantro
Cactus paddle sautée
- 2 tablespoons olive oil
- 1 small red onion
- 2 fried Pasilla chilis, diced
- 4 hydrated sun-dried tomatoes, diced
- 1 red bell peppers, diced
- 1 jalapeno, diced
For the cactus paddle sautée:
Sautée the onion until translucent.
Add red pepper and jalapeno. Sautée another 3 minutes.
Add cactus paddle and sun dried tomato. Cook until barely soft, around 3 minutes.
For the eggs:
- Pour 2 tablespoons of olive oil into egg pan.
- Mix 1/2 cup of Cactus paddle sautée and 1/4 cup chopped cilantro with the egg mixture.
- When pan is hot but not smoking, pour eggs into it and let sit for one mintue.
- Slowly turn eggs until competley cooked but not too hard.
- Slice rolls in half and and spread room temperture refired beans inside.
- Pour scrambled eggs on to 4 dishhes and serve with Molluotes on the side.
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