EGGS AND TORTILLAS RECIPES

Steps:

• Crack the eggs into a bowl and add milk.
• Beat egg mixture with a fork until blended.
• In a skillet, heat 2 tbs oil over medium heat.
• Add tortilla triangles and lightly sprinkle with salt.
• Saute the tortillas for about two minutes
• Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
• Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook).
• Turn off heat.
• Sprinkle with cheddar cheese.
• Cover skillet with a lid for about two minutes or until the cheese has melted.
• Serve with fresh or prepared salsa.

Steps:

• Start by rinsing and de-stemming the tomatillos.  Add them to a baking sheet along with 4 slices of bacon.  Cook in a 400F oven for 20 minutes.  I line the baking sheet with parchment paper for easy clean-up.
• Finely chop 1/4 onion, 1/2 jalapeno, and single garlic clove. 
• Cut the corn tortillas into thin strips approximately 1/4" wide. 
• Heat up a skillet over medium-high heat.  Add 2 tablespoons of oil and a single tablespoon of butter.  When the oil is hot add the tortillas strips and cook until they are crispy and brown, stirring regularly, approx. 5-7 minutes.  I usually add a pinch of salt here too. 
• Add the onion and jalapeno to the pan and saute until they are softened.  (You can add a glug of oil to cook the onion and jalapeno if you need to.)  Add the minced garlic and cook briefly, 30 seconds or so.   Turn the heat down to medium-low. 
• Whisk together 6 eggs and add them to the pan along with 1/2 teaspoon of salt and some freshly cracked black pepper.  Stir regularly as the eggs cook over medium-low heat. 
• Meanwhile, add the roasted tomatillos to a blender along with 1/2 onion, 2 jalapenos, 10-12 sprigs cilantro, and a single garlic clove.  Combine well and take a taste.  I rarely add salt to this Salsa Verde but you can add a pinch if you think it needs it.   Note:  2 jalapenos creates some real zip so feel free to dial back on the jalapenos if you want a milder version.
• When the eggs are just about done, add the cooked, chopped bacon and 1/2 cup shredded cheese.  Combine well and take a final taste for seasoning.  (Note:  if you're not using bacon you might need to add a pinch of salt.)
• Garnish with chopped cilantro and serve immediately next to a bowl of your freshly made Salsa Verde so people can add a few spoonfuls at a time.