Scrambled Eggs with Purslane. Huevos con Verdolagas
Alright, so I’ve begun experimenting with the purslane I told you about discovering the other week. It’s mild enough to be enjoyed fresh, but I wanted to test it in a few recipes as well. Today, I made Huevos con Verdolagas, which is Spanish for “eggs with purslane”. It’s supposedly a very popular traditional dish in Mexico.
And it’s really good.
I loved the simplicity of this recipe. Every ingredient, except for the oil, came right from my backyard (minus the tortillas). That’s a great feeling.
Check it out.
Scrambled Eggs with Purslane
Huevos con Verdolagas
1 tsp oil (or butter)
½ cup finely chopped onion
½ cup purslane leaves (packed)
3 eggs, slightly beaten
salt to taste
salsa of your choice (optional)
warm corn tortillas
*In many recipes, both stems and leaves are used if they are tender. Purslane should be thoroughly washed and drained before using.
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. Check for salt. Serve hot with a salsa of your choice and a side of warm corn tortillas. Yield: 2 portions
Note: … other variations include a small amount of minced garlic.
Source: Amy Hernandez
If you try this purslane recipe, I’d love to know what you think! I added a little bit of salsa to mine ’cause I usually do that to my scrambled eggs anyways. So good.