Mexican cuisine · Breakfast & Eggs

Eggs with Squash Blossom

Gently braised squash blossoms with onion and epazote, folded at the end into soft scrambled eggs.

Ingredients · for 2 servings

• 5 eggs
• 12 squash blossoms (or zucchini blossoms)
• 1 white onion
• 2 garlic cloves
• 1 serrano chili
• 2 sprigs epazote (or cilantro)
• 2 tbsp butter
• 1 tbsp olive oil
• 4 corn tortillas
• Salt, pepper

Instructions

1. Carefully open the squash blossoms, remove the tough green calyx and the pistil inside, and tear the blossoms into wide strips.
2. Finely dice the onion and garlic, finely chop the seeded serrano chili and pick the epazote leaves off the sprigs.
3. Heat the olive oil with 1 tbsp butter in a nonstick pan and cook the onion, garlic and chili over medium heat for 4–5 min, until the onion is soft and sweet.
4. Add the blossom strips and epazote leaves and cook for only 2–3 min more, until the blossoms wilt but still glow orange; season with salt and pepper.
5. Pour in the beaten eggs, dot with the remaining butter and gently push with a wooden spoon over low heat for 2–3 min, until large soft curds form and the eggs have just set.
6. Serve immediately on warmed plates with corn tortillas warmed in a dry pan.