Scrambled Egg Tortillas

Submitted by william.sanderson on Sun, 20/07/2008 - 10:28pm
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Scrambled Egg Tortillas

Summary

Serves
Prep Time20 minutes
RecipesBreakfast Dishes

Description

Scrambled Eggs folded into a Tortilla - a different twist on an old favourite

Ingredients

  • 4 eggs
  • 1⁄2 c cream
  • 2 pn salt
  • butter
  • 1 bacon rashers
  • 1 tomato
  • salt to taste
  • pepper to taste
  • spices to taste
  • 1 pk tortillas
  • salsa for serving

Instructions

Scrambled Eggs

Melt the butter over high heat, whisk the eggs and cream and salt together in a bowl, pour them into the pan and - summon your courage. Do nothing for 20 seconds, except maybe cross your fingers. Then stir very slowly with a wooden spoon, folding the rim of the egg mixture toward the center. Don't churn away like a cement mixer. Pause for another 20 seconds, then repeat the gentle stirring-and-folding process. Take the pan off the flame, allowing the residual heat in the pan to complete the cooking. Finally, give the eggs one last easy swirl.

Tortillas

Get the scrambled eggs, cook up some bacon pieces.  Place these in the middle of the Tortilla -  Scrambled eggs with the bacon on top, some chopped up tomato, salt, pepper and spices to taste.

Roll the Tortilla up and place in a moderate oven for ten minutes.  Then spoon some tomato salsa (as hot !! as you like)  and pop back in for a couple of minutes before serving.

Notes

It helps a great deal to have the eggs and cream at room temperature, and to make several batches if feeding a crowd, so as to avoid crowding the pan.

Scrambled Eggs - The additional liquid represented by the cream slows down the cooking, reducing the prospects of overcooking.  Overcooking is a disaster, resulting in either a leathery texture or solid lumps floating in watery liquid.  Obviously, the better (and, most important, the fresher) the raw eggs, the better the scrambled eggs.

The Tortilla represents a different twist on the old scrambled eggs