Recipe courtesy of American Egg Board (www.aeb.org)
Makes 12 servings
The Ranchero Sauce:
¼ c. oil
½ c. chopped onion
4 cloves garlic, minced
2 jalapeños, seeded and diced
6 med. tomatoes, diced
1 t. Mexican oregano
1 t. cumin
1 t. Ancho chile, ground
1 t. kosher salt
Heat ¼ cup oil in large sauté pan over medium heat. Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken. Pulse in food processor a few times, until a chunky sauce forms. Keep warm.
The Portobello Mushrooms:
12 Portobello mushroom caps (3 to 4 in.), stems removed
Olive oil
Salt and pepper, to taste
Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper. Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened. Keep warm.
The Remaining Ingredients:
2 lb., 10 oz. eggs* (24 large), beaten
Olive oil
Salt and pepper, to taste
3 avocados, diced
3 c. corn tortilla strips, fried
1 ½ cups sour cream
*If using frozen or liquid whole egg product
To Assemble: Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl. Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.
NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).