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Eggs Magnifico

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Submitted by: Jacquie Roberts

 

Eggs are cooked as for an omelet and topped on the plate with Gouda cheese, smoked chicken, red sweet pepper, piquello pepper, and spinach. Salsa con queso is drizzled over all.
 

Ingredients

  • 2 Eggs, beaten until smoothly yellow.
  • 1 Cup Fresh Spinach, Coarsely chopped
  • 1 Slice Gouda cheese
  • 1/2 Cup Smoked Chicken, coarsely chopped
  • 1/4 Cup Red Bell Pepper, medium to coarsely chopped
  • 2 pieces or 3 Tbl Piquillo Peppers
  • 1/2 Cup Salsa Con Queso.
  • 1/4 teaspoon Minced Garlic
  • Salt and pepper, if desired
  • 3 to 4 Tbsp Wok oil or Olive oil

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Method

Put the salsa con queso on Low on the range to heat. In one small skillet, heat 1 1/2 Tbsp of Wok oil to hot. Add the chopped chicken, red bell pepper and piquello peppers; turn the heat down after the initial popping for crispness, and very slowly saute. You want these to heat through, but let the crispness stay in the red bell pepper. Scatter the minced garlic, then lay the spinach on top to wilt. This all should take no more than 5 minutes. While that's going, heat up another griddle or large skillet; add remaining oil. Pour the beaten eggs out like for an omelet. Push the uncooked portion to the edges. This should take no more than 2 to 3 minutes. Separate the egg slab into halves. Put one egg half on the plate. Add the Gouda Cheese slice. Add the other Egg half. Top with Chicken, pepper, and spinach mixture. Drizzle the queso in an "X" pattern and put droplets around the serving.

 

Notes: Optional: Personally, I put Louisiana Brand Hot sauce on just about everything. So top this recipe with 4 droplets, in-between the queso cross. You want the flavor, but not so much the burn. This is a great recipe that can be thrown together fast. The ingredients are usually pre-chopped in my refrigerator. I discovered this when I wanted eggs with the Plus factor. Man, this really does it for me. It tastes magnificent and it feeds the eyes. I hope you enjoy it as much as I do. You can double, triple, quadruple this recipe easily, as your company comes and goes. For a finer presentation, use one or two crepe pans for the egg layers. Otherwise, a more casual presentation is fine. I use Gertie's brand of whole fire roasted and hand peeled Piquillo Peppers, and Tostitos brand of Salsa Con Queso, but any brand you like is fine.

 

Number of Servings: 1

 

Submitted by: Jacquie Roberts ()

 

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