Today we are sharing one of our favorites! This Recipe was taught and served at one of our breakfast cooking classing and it is amazing. There are a few components to this recipe and we promise, it's worth it! We will be sharing the recipes for a Rojas sauce, a verde sauce and a delicious Mexican scrambled egg. All of this will be served in/on Phyllo dough. The best thing about this recipe is that it can be made exact or modified to your liking! 

Ingredients for the Roja (Red) Sauce:

12-15 Tomatoes – quartered

1 Large Onion – quartered and separated

1 Tablespoon Garlic

Olive Oil

Salt and Pepper 

7 Dried Guajillo (gwa-HEE-o) Chilies – top and seeds removed, cut into 1” pieces with scissors

3-4 Dried Chile De Arbol – top cut off and seeds shaken out

The Recipe:

1. Place a couple of layers of heavy duty aluminum foil on a baking sheet. 

2. Place the first 5 ingredients on the pan and mix well so all pieces are coated with the oil. 

3. Cook in a 450 degree oven for 20-35 minutes. You want the vegetables charred but not burned and the juices drawn out. (At this point the Verde sauce can be cooled, bagged, and frozen if using later... including the juices.)

4. Place the dried chilies in 2 Cups of water and bring to a hard boil. Allow to boil for 20 minutes or until chili pieces are soft and water is a dark terra cotta color. 

5. Put the boiled chilies, along with the water, in a blender and add the charred tomato mixture. Blend until smooth.  

6. Place in a saucepan and bring to a simmer. Taste to determine what salt and pepper needs to be added. (If the sauce is too acidic you can add 1 Tablespoon of sugar to cut the acid.)  

7. Simmer for 15-20 minutes.

Ingredients for Verde (Green) Sauce:

20 + Tomatillos – peeled, rinsed, and halved – (enough to fit a half baking sheet)

1 Medium Onion – quartered and separated

½ Tablespoon Garlic

Olive Oil

Salt and Pepper

¼ Cup Honey

The Recipe:

1. Place a couple of layers of heavy duty aluminum foil on a baking sheet. 

2. Place the first 5 ingredients on the pan and mix well so all pieces are coated with the oil. 

3. Cook in a 450 degree oven for 20-35 minutes. You want the vegetables charred but not burned and the juices drawn out. 

(At this point the Verde sauce can be cooled, bagged, and frozen if using later... including the juices.)

4. Place the Verde sauce in a saucepan and bring to a simmer. 5. Add ¼ C Honey and simmer for 10-15 minutes. 

6. Taste to see if additional honey or salt and pepper need to be added.  

Message from the chef: These eggs (minus the black beans) are my family’s favorites by far! We use them to accompany bacon and pancakes, etc. They stay creamy and soft and the cream cheese and chive combo is the perfect accompaniment to eggs.

Ingredients:

1 dozen eggs

1/3 Cup Half & Half

½ Cup(1 stick) plus 2 Tablespoons Butter (divided)

Salt and Pepper to taste

4 Ounces Cream Cheese

1 Tablespoon Dried Chives (use 2 T if using fresh)

1 Can Black Beans – drained and rinsed

The Recipe:

1. Whip together the eggs, half & half, salt, and pepper. 

2. Place 2 T butter in a sautee pan and place on medium heat. 

3. When the butter is melted add the egg mixture. Continue to stir with a rubber spatula until eggs begin to cook and harden. 

4. Cut squares of cream cheese into the cooking eggs. 

5. Add chives. 

6. Continue to cook over medium to medium low heat until the eggs are just cooked through. They will be slightly runnier than regular scrambled eggs because of the cream cheese, but they are cooked.  

7. Add the beans and stir to combine. 

8. Pull from the heat.

Additional Ingredients needed:

24 sheets Phyllo Dough – brought to room temperature. (Can be purchased from the freezer section of most stores.)

1 Cup Shredded Cheddar and/or Monterrey Jack Cheese

1 Cup Mexican Crema or 1 Cup Sour Cream mixed with milk to the consistency of ketchup

1. Melt 1 stick of butter in the microwave.

2. On a clean surface open the Phyllo dough. It is very fragile so you must work quickly or the dough will dry out and fall apart. It comes frozen but I place it in the fridge to thaw the night before I’m going to use it and then place it on the countertop as I make the eggs packets and sauce. It will be thawed to room temperature by the time you are ready to use it.

3. Place a sheet of the very thin dough on the work surface and brush lightly with butter. Place a second sheet on top of the first and brush it lightly with butter also. Place a third sheet, repeat the process, and add a fourth sheet.  

These can be pretty forgiving and you can piece together the dough if it tears and breaks a little.   

4. Place approximately 4 T of the Scrambled Egg mixture in the corner of the Phyllo dough. Fold over and over in a triangular pattern up to the top of the sheets. Use a pizza cutter to trim the edges. 

5. Place on a cookie sheet and repeat until the egg mixture had been completely used. 

6. Put about a tablespoon of cheese on top of each packet and place in a preheated 375 degree oven and bake for 12-15 minutes until golden brown.

7. To plate the dish put the egg/phyllo/cheese packet in the middle. Place a spoonful of Verde sauce right down the middle and a spoonful of the Roja sauce on each pointed end. Then drizzle, in a zig-zag pattern, the Mexican Crema over the entire dish. Serve with a sprig of cilantro and wedge of lime to decorate. 

Bonus: I like to serve this with Spanish Chorizo. My favorite is Falls Brand. 

                                                                                                             ENJOY!!!!