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作为一个加拿大人，我对墨西哥卷饼的热爱是在后来的生活中形成的。但一旦我完全意识到一个温暖的玉米饼是多么的美妙，我就再也无法回头了。结果，在美国生活的头几年里，我把所有能想到的东西都放进了玉米饼里——尤其是在早午餐时。这些玉米饼快速地结合在一起，在温暖的玉米饼中加入了大量的风味。
你用的香肠的类型会极大地影响这个产品的最终结果。我建议使用更辣的香肠，比如西班牙香肠，辣意大利香肠，甚至是安杜耶香肠。尽管牛油果丁和葱花的简单混合看起来很简单，但它为最终产品增添了丰富性和亮度。
配方的事实
华体会应用下载
- 一茶匙植物油
- 12盎司早餐香肠
- 1/2个红洋葱，切成细丁(约1/2杯)
- 2个牛油果，切块
- 4个葱花切片
- 一汤匙酸橙汁
- 粗盐和现磨的黑胡椒
- 一汤匙黄油
- 12个鸡蛋，打散
- 12个玉米饼，加热。
- 青柠角，香菜和辣酱
方向
在一个大的不粘锅中用中火加热植物油。当它微微发亮时，加入香肠和红洋葱，用木勺将其打碎，直到香肠煮透，洋葱变软，大约需要5分钟。用漏勺从锅中取出备用。用纸巾擦净煎锅。
在碗中混合牛油果汁和酸橙汁。用盐和胡椒调味。
在清洗干净的煎锅中，用中低温加热黄油，直到黄油融化，然后加入打散的鸡蛋，不断搅拌，直到开始凝固，形成奶油状。拌入保留的香肠和洋葱，关火。用盐和胡椒粉调味后立即盛入碗中。
将炒好的鸡蛋均匀地放在玉米饼中，上面放上牛油果和葱花，如果喜欢的话，可以直接配上切碎的香菜、切好的酸橙和辣酱。
特种设备
大的锅
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