Nothing speaks of elegance like a delicate and delicious egg dish for brunch. But why wait for brunch? This recipe for Eggs Royale, which was submitted by Mario Goveia, would make an equally impressive breakfast. Go ahead. Pamper yourself.
- 6 eggs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons cilantro, chopped
- 3 tablespoons olive oil
- ½ onion, finely chopped
- 3 tablespoons tomato, chopped
- 1 small jalapeno, chopped
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon dried red pepper, crushed
- ½ teaspoon cumin, ground
Beat the eggs lightly with the milk, salt, pepper, and chopped cilantro. Heat the olive oil in a large skillet to medium heat and sauté the chopped onions until they become soft. Add the tomato, jalapeño, garlic, ginger, red pepper, and cumin. Stir for about 3 minutes. Lower heat slightly and pour in the beaten eggs. Stir constantly until the eggs are just set but still creamy. Serve with buttered, toasted slices of bread.
Yield: 4 servings
— Mario Goveia
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.