Best 5 Taos Eggs Recipes

EASY EGG TACOS

Steps:

• In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
• In a small bowl or measuring cup, whisk eggs, salt and pepper.
• Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

TAOS EGGS

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, saute garlic, onion, and butter over high heat.
• Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick.
• Add green chiles, salt, and pepper. Remove from heat and set sauce aside.
• In a small bowl, mash avocados.
• In a large skillet, scramble eggs until just set.
• Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado.
• Roll up and place seam side down in 13 x 9 baking dish.
• Spoon remaining sauce over tortillas.
• Sprinkle with cheese.
• Bake 15-20 minutes.
• Top with sour cream and chopped tomato.

TAOS STEAK

Steps:

• In a spice grinder or with a mortar and pestle, combine the first 5 ingredients; grind until mixture becomes a fine powder. Rub over both sides of steak., Grill, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Top with cheese; cover and grill for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before slicing. Top with salsa.

JAPANESE TAMAGO EGG

Steps:

• Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
• Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
• When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
• Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

TAOS CASSEROLE

Steps:

• Preheat oven to 350o.
• Spray large skillet with non-stick cooking spray. Add ground turkey or chicken and brown over medium heat. Add chili seasoning and tomatoes and simmer for 2 to 3 minutes. Add garlic and ¼ of the chopped onion and simmer over low heat for about 10 minutes. Add salt and pepper to taste.
• In a small bowl, combine sour cream and chicken broth.
• Spray a 9-by-11 inch casserole dish with non-stick cooking spray. Line bottom with 3 tortillas. Add a layer of green chilies and the remaining chipped onions. Add meat mixture. Top with egg and another layer of the remaining 3 tortillas. Top with enchilada sauce and then the cheese. Pour sour cream mixture on top. Add crushed tortilla chips the last 10 - 15 minutes of baking.
• Makes 6 servings.