When it come to eggs, I am a fried-egg kind of a guy. Nevertheless, I appreciate the versatility of this natures' wonder and a well-made-cheesy omelet is always welcome.
Venezuelan scrambled eggs are just like their land: colorful, diverse, aromatic and fun!. Plain scrambled eggs were thought to be too boring, so we incorporated a few things to make them extra special. Chopped Spanish onions, beautifully ripe tomatoes, fragrant cilantro and the end result is colorful and delicious scramble eggs sent all the way from heaven.
I don’t know why do we call these extra special scrambled eggs Perico, but I think it is because Perico is the Spanish word for parakeet, and when you add all the different ingredients to the egg, they turned into a tint of red color similar to that of those tropical little birds.
These eggs are the perfect addition to any meal, and even served on small rounds of toast make for the most delightful canape before that very special brunch.
What you need: 1/8 C. Oil 1 Tbsp. Butter ½ C. Onion ½ C. Tomato ½ Tsp. Salt 1/8 Tsp. Pepper 3 Eggs
Milk
Freshly chopped cilantro (for garnish)
Makes one serving
Preparation:
Chop the onion and tomato in small cubes. It is recommended to take the seeds and skin from the tomato, but… who has time for that?
In a large enough frying pan, add the oil and the butter and heat on medium.
Add the onion and saute until transparent (about 4 minutes).
Add the tomato, salt and pepper, and simmer for another 6 to 7 minutes, or until the the liquid reduces.
Beat the eggs and 1/4 cup of milk and add them to the mix.
Stir for about 3 minutes until the eggs cook thoroughly, but at the same time keeping it loose and without clumping it together.
Serve hot on a plate, sprinkle the cilantro and enjoy!
Gustavo Adolfo Mendoza-Baquero, CFO/co-Owner
Brian Beal Moore Catering
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