My favorite brunch spot in Vegas is Mesa Grill… Their Cactus Pear Margarita and Scrambled Eggs Chilaquiles are the perfect start to a day in Sin City, so when I found Bobby Flay’s cookbook, I couldn’t wait to test it out!
For the recipe… read on!
For the Scrambled Eggs:
- 6 Eggs – lightly beaten
- 4 Tablespoons Butter
- Salt and Pepper
Melt butter in a pan and add eggs and salt/pepper, stirring slowly with a wooden spoon on low heat for 3-4 minutes.
For the Tortillas:
- Vegetable Oil
- Corn Tortillas
Heat oil on the stove until hot (I dip a corner of the tortilla in and if it sizzles you are good to go!). Add tortilla and cook for a minute or so on each side (until golden brown) then remove from oil and dry on paper towels.
For the Chilaquiles:
Put tortilla on a plate, top with sour cream, add eggs, grate some white cheddar cheese and top with any or all of the following: tomatillo sauce, tomatoes, cilantro, etc.
Enjoy!
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