Multi-Colored Eggs
Ingredients
8 oz Green CHEF-MATE® ¡QUE BUENO!® White Queso Sauce (see recipe link below)
Red CHEF-MATE® ¡QUE BUENO!® White Queso Sauce (see recipe link below)
2 oz Fresh Cilantro leaves
2 oz Fresh Spinach leaves
1 oz Fresh Parsley leaves
2 fl oz Unsweetned Orange Juice
2 fl oz Water
16 ea Eggs over easy, hot
4 oz Sour Cream
Black pepper, cracked, as needed
8.5 oz Tomato Sauce
0.5 oz Tabasco, hot chilli sauce
Steps
- For Green Sauce: Add cilantro, spinach, parsley, orange juice and water to a blender, and blend until a purée consistency has been achieved. In a small sauce pot over medium heat, add the White Queso Sauce and 2 oz. of the green purée. Mix until fully combined and heated throughout. Keep warm.
- For Red Sauce: In a bowl, combine the tomato sauce and hot sauce. Mix until combined. In a small sauce pot over medium heat, add the White Queso Sauce and 2 oz. of the tomato mixture. Mix until fully combined and heated throughout. Keep warm.
- To Serve: Place 2 eggs on a plate side by side, and cover each egg with 1 oz. each of green and red sauces. Add a 1/2 oz. (1 Tbsp.) of sour cream into middle of eggs, and sprinkle with salt and pepper to taste.
Note: If desired, these eggs may be served over a corn tortilla that has a spread of refried beans on top. This will create a more filling dish.