Multi Cooker

Mexican Scrambled Eggs

Main Dish

Start your morning with a protein packed breakfast that demands salsa, avocado and lime wedges. These Mexican scrambled eggs taste just as epic on their own as they do in a breakfast burrito.

Servings 3
Preparation
Cooking

Ingredients

6 large eggs, whisked
½ tsp dried oregano
½ tbsp extra virgin olive oil
2 green onions, chopped
½ cup shredded cheese
½ cup salsa
1 avocado, peeled, pitted, and chopped
Handful cilantro, chopped
6 to 8 Tortilla chips
1 lime, cut into wedges
Salt and pepper, to taste

Directions

Whisked the eggs and dried oregano in a bowl and set aside.
Set the multi cooker to the saute function.
Set the timer to 15 minutes and the heat to high. Press start.
When the machine beeps, add the oil, eggs, and green onions. Saute until the eggs are almost fully cooked but still slightly runny.
Add the shredded cheese and leave for 30 seconds to allow it to melt. Mix it with the scrambled eggs and transfer the scrambled eggs to a plate.
Top with salsa, avocado and cilantro.
Serve with hot sauce, lime wedges, and a few tortilla chips.

A BREAKFAST SCRAMBLE WITH MEXICAN FLAIR

These Mexican scrambled eggs will open your eyes in the morning! We add chopped green onion for sharpness and texture, cheese for added creaminess – and serve with salsa and sliced avocado. People are always saying that breakfast is the most important meal of the day (and we’re inclined to agree). So on the days we need more than a smoothie or a bowl of oatmeal, this picante Mexican scramble is our go-to choice. But we always make sure to get the egg texture right.

HOW TO GET THE BEST SCRAMBLED EGG TEXTURE

We’re big fans of the soft-scramble. That means we use the saute setting on the Tiger Multi Cooker set to high temperature – and stir the eggs and green onions the entire time until they’re just shy of being entirely set. Yep, slightly runny is the moment we pounce and add the shredded cheese and stir until fully incorporated. This technique results in scrambled eggs that are soft and pillowy when they hit the plate. For a hard scramble, just stir the eggs until fully set and then add the cheese. Your choice!

RECIPE TIPS AND VARIATIONS

Stir the eggs consistently. This allows them to cook evenly without any scorched bits. But we like this technique because it also means we’re paying constant attention, so we can remove our eggs from the heat source the moment they reach our preferred level of doneness.
Add spice. A little freshly chopped jalapeno adds a pop of color and plenty of heat.
Serve with tortilla chips. One of our favorite ways to eat salsa covered cheesy Mexican eggs is to treat them like nachos, and scoop them up with tortilla chips.
Make a breakfast burrito. Take a large flour tortilla and load on the eggs, chorizo, avocado, salsa – and maybe some rice and black beans for good measure.