Best 4 Huevos Con Verdolagas Scrambled Eggs With Purslane Recipes
Huevos con Verdolagas, or scrambled eggs with purslane, is a classic Mexican dish with a unique flavor that combines earthy, slightly tart purslane with the richness of eggs. A versatile dish, it can be enjoyed as a hearty breakfast, a light lunch, or a quick and easy supper. This guide will provide you with all the necessary instructions to make a delicious and satisfying Huevos con Verdolagas using fresh, flavorful ingredients.
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HUEVOS CON VERDOLAGAS -- SCRAMBLED EGGS WITH PURSLANE
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Courtesy of the Chicago Examiner.
Provided by Molly53
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil on medium high heat in a medium-sized skillet.
- Add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly.
- Add in eggs and stir gently to keep from sticking as with scrambled eggs.
- Continue cooking until egg curds are firm.
- Season with salt, to taste.
- Serve hot with a salsa of your choice and a side of warm corn tortillas.
PURSLANE & EGG TACOS - TACOS DE VERDOLAGAS Y HUEVOS
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Forks, Fingers and Chopsticks.
Provided by Molly53
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with whisk or fork; season with salt and pepper and set to the side.
- Heat large skillet on medium-high heat; add oil.
- Sauté onion for 1 to 2 minutes until it starts to become translucent.
- Add purslane; stir to cook for another 2 minutes.
- Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
- Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
- Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
- Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).
PICKLED PURSLANE -- VERDOLAGA EN ESCABECHE
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Texas A & M
Provided by Molly53
Categories Greens
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Clean the purslane stems and leaves by rinsing with fresh water.
- Cut into 1" pieces and place in clean jars with lids.
- Add the spices and pour the vinegar over the purslane.
- Keep this in the refrigerator and wait at least two weeks before using.
- Serve as a side dish with omelets and sandwiches.
Nutrition Facts : Calories 216.7, Fat 0.1, Sodium 49.5, Carbohydrate 12.5, Fiber 0.4, Sugar 3.9, Protein 0.7
VERDOLAGA CON QUESO
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Texas A & M
Provided by Molly53
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil.
- Gently boil for about two minutes or until tender.
- Drain the water and chop the purslane into smaller pieces.
- Return the purslane to the frying pan and shred the jack cheese over it.
- Keep the purslane in the pan just until the cheese melts, taking care not to over-melt the cheese.
Nutrition Facts : Calories 105.4, Fat 8.6, SaturatedFat 5.4, Cholesterol 25.1, Sodium 151.4, Carbohydrate 0.2, Sugar 0.1, Protein 6.9
Tips:
- Use fresh purslane: Fresh purslane has a slightly sour and tangy flavor that pairs well with eggs. If you can't find fresh purslane, you can also use baby spinach or arugula.
- Don't overcook the eggs: Scrambled eggs should be cooked until they are just set, but not dry. Overcooked eggs will be tough and rubbery.
- Season to taste: Season the eggs with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or chili powder.
- Serve immediately: Scrambled eggs are best served immediately after they are cooked. They can be served with toast, tortillas, or salsa.
Conclusion:
Huevos con verdolagas (scrambled eggs with purslane) is a simple but delicious Mexican dish. It is a great way to use fresh purslane, and it is a good source of protein and vitamins. This dish can be served for breakfast, lunch, or dinner, and it is sure to please everyone at the table.
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