Huevos ala Mala Tia

I love putting together egg scrambles. The combinations of egg, cheese, veggies, and other fillings are only limited by your imagination, palate, and pantry. This one, though, is a special favorite of mine, as it is exceeding simple, goes together very quickly, and is exceptionally delicious. I personally like to make my own salsa fresca, but you can use any salsa you like. In fact, you can use any type of cheese you like, and scramble your eggs in any kind of fat you like. For cheese I’m partial to a Mexican queso, but I’ve found that feta cheese, monterey jack, or cheddar work well, too. I’ve scrambled the eggs in bacon fat, olive oil, coconut oil, butter, and ghee; butter remains my #1 choice. Top the finished eggs with crema, or sour cream. A full-fat sour cream is especially decadent! Oh yeah, Huevos ala Mala Tia pairs very well with a crisp beer, so go ahead and have that Pacifico!

Ole!

Huevos ala Mala Tia
Print Recipe
Loosely translated as 'Eggs ala Bad Aunty', this is a very quick, fresh, and delicious scramble.
Servings Prep Time
1 3 minutes
Cook Time
2 minutes
Servings Prep Time
1 3 minutes
Cook Time
2 minutes
Huevos ala Mala Tia
Print Recipe
Loosely translated as 'Eggs ala Bad Aunty', this is a very quick, fresh, and delicious scramble.
Servings Prep Time
1 3 minutes
Cook Time
2 minutes
Servings Prep Time
1 3 minutes
Cook Time
2 minutes
Ingredients
Servings:
Instructions
  1. Crack eggs into a small bowl, and whisk together until very well blended.
  2. Add fat of choice to medium skillet, and melt over medium heat.
  3. Add whisked eggs to skillet and stir constantly until scrambled to a soft yet cohesive consistency. Salt eggs to taste.
  4. Remove eggs from skillet to a plate. Top with cheese, then salsa fresca, and finally, with sour cream or crema. Pepper to taste, crack that beer, and call it 'brunch!'
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