Ingredients with Measurements:
- 4 large eggs
- 1 ripe avocado
- 1/4 cup crumbled queso fresco
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh cilantro
Special equipment needed:
- Medium-sized mixing bowl
- Fork
- Non-stick skillet
Step-by-step instructions:
1. Crack the eggs into a medium-sized mixing bowl and whisk them together until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour the eggs into the skillet and cook, stirring occasionally, until they are scrambled and cooked through, about 3-4 minutes.
4. While the eggs are cooking, cut the avocado in half and remove the pit. Scoop the flesh into a small bowl and mash it with a fork until it is smooth.
5. Once the eggs are cooked, add the mashed avocado to the skillet and stir to combine.
6. Add the crumbled queso fresco, salt, and black pepper to the skillet and stir to combine.
7. Cook for an additional 1-2 minutes, until the cheese is melted and the avocado is heated through.
8. Remove the skillet from the heat and sprinkle the chopped cilantro over the top.
9. Serve immediately, garnished with additional queso fresco and cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 310
Total fat: 25g
Saturated fat: 6g
Cholesterol: 340mg
Sodium: 400mg
Total carbohydrates: 10g
Dietary fiber: 7g
Sugar: 1g
Protein: 14g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or goat cheese.
- Olive oil can be substituted with vegetable oil or butter.
Variations:
- Add diced tomatoes, onions, or jalapenos to the skillet for additional flavor.
- Use different types of cheese, such as cheddar or pepper jack, for a different taste.
- Serve the huevos machacados over a bed of rice or with tortilla chips for a heartier meal.
Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- Don't overcook the eggs, as they can become dry and rubbery.
- Use a non-stick skillet to prevent the eggs from sticking to the pan.
Storage instructions:
This dish is best served immediately and should not be stored.
Reheating instructions:
If you have leftovers, reheat them in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the huevos machacados in a shallow bowl or on a plate for a beautiful presentation.
Garnishes:
Garnish with additional queso fresco and chopped cilantro for added flavor and color.
Pairings:
This dish pairs well with a side of refried beans or a simple green salad.
Suggested side dishes:
- Refried beans
- Green salad
- Rice and beans
- Grilled vegetables
Troubleshooting advice:
- If the eggs are sticking to the pan, use a spatula to gently scrape them off the bottom of the skillet.
- If the eggs are too dry, add a splash of milk or cream to the egg mixture before cooking.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to prevent foodborne illness.
Food history:
Huevos machacados con aguacate y queso is a traditional Mexican breakfast dish that has been enjoyed for generations.
Flavor profiles:
This dish is creamy, savory, and slightly tangy, with a hint of spice from the black pepper.
Serving suggestions:
Serve this dish for breakfast or brunch, or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican