Drunken Eggs

* Exported from MasterCook *

DRUNKEN EGGS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Mesamexican
Lnet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Slab bacon (skin opt)
1 lg Yellow onion, diced
1 t Salt
1/2 ts Freshly ground black pepper
3 1/2 c Chicken stock
2 md Tomatoes or 4 small Roma
-tomatoes, cored, seeded
-and diced
4 lg Eggs, beaten
1/2 c Grated a¤ejo cheese
4 ea Serrano chiles, stemmed
-and chopped (seeds opt)
12 ea Corn tortillas

Remove the bacon skin, if any, and reserve if desired.
Cut the bacon into 1/4-inch cubes. Fry over low heat
until all the fat is rendered. Drain on paper towels.
Reserve 2 tablespoons of the fat.

Heat the reserved bacon fat in a stockpot over
medium-low heat.

Cook the onions with the salt and pepper until deep
brown, 10 to 15 minutes. Add the chicken stock and
bacon skin, if using, simmer 15 minutes. Remove the
bacon skin. Skim and discard the fat from the top, and
bring the broth to a boil. Stir in the fried bacon and
tomatoes and return to a boil.

Gently stir in the beaten eggs just until cooked and
thready, 1 to 2 minutes, being careful not to
overblend.

Remove from the heat.

Ladle into warm bowls and sprinkle with the cheese and
serrano chiles.

Serve immediately with warm corn tortillas.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.



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