📝 About This Recipe
This traditional Mexican breakfast brings together the earthy crunch of fresh green beans with the velvety richness of soft-scrambled eggs. A staple in homes across Mexico, particularly in the central regions, it is a humble yet deeply satisfying dish that balances protein and greens perfectly. Finished with a touch of spicy serrano and served alongside warm tortillas, it offers a nutritious and vibrant start to your day that tastes like a cozy kitchen in Oaxaca.
🥗 Ingredients
The Produce
- 1/2 pound Fresh green beans (Ejotes) (trimmed and cut into 1/2-inch pieces)
- 1/2 medium White onion (finely diced)
- 1-2 pieces Serrano pepper (minced; remove seeds for less heat)
- 2 medium Roma tomato (seeded and diced)
- 2 cloves Garlic (minced)
Eggs and Dairy
- 8 pieces Large eggs (at room temperature)
- 2 tablespoons Whole milk or heavy cream (optional, for extra fluffiness)
- 1/2 cup Queso Fresco (crumbled, for garnish)
Pantry and Fat
- 2 tablespoons Vegetable oil or Lard (lard provides the most authentic flavor)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 4 cups Water (for blanching the beans)
👨🍳 Instructions
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1
Bring 4 cups of water to a boil in a medium saucepan. Add a generous pinch of salt.
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2
Add the trimmed and chopped green beans to the boiling water. Blanch them for 4-5 minutes until they are bright green and 'al dente' (tender but still having a slight snap).
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3
Drain the green beans immediately and plunge them into a bowl of ice water to stop the cooking process. Drain again and pat dry with a paper towel.
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4
In a large mixing bowl, crack the 8 eggs. Add the milk (if using), salt, and black pepper.
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5
Whisk the eggs vigorously until the yolks and whites are fully incorporated and the mixture is slightly frothy.
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6
Heat the oil or lard in a large non-stick or well-seasoned cast-iron skillet over medium heat.
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7
Add the diced onion to the skillet. Sauté for 3-4 minutes until translucent and slightly golden.
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8
Stir in the minced serrano pepper and garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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9
Add the diced tomatoes and the blanched green beans to the skillet. Sauté for 3-5 minutes until the tomatoes have softened and released their juices.
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10
Lower the heat to medium-low. Pour the whisked egg mixture over the vegetables in the skillet.
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11
Let the eggs sit undisturbed for about 30 seconds to allow the bottom to set slightly.
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12
Using a heat-resistant spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
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13
Continue folding the eggs gently until they are mostly set but still look slightly moist. They will continue to cook from residual heat once removed from the stove.
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14
Remove the skillet from the heat immediately to prevent the eggs from becoming rubbery.
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15
Garnish with crumbled queso fresco and serve immediately while steaming hot.
💡 Chef's Tips
Don't skip blanching the green beans; if you cook them raw in the pan with the eggs, they will be too tough, or the eggs will overcook while waiting for the beans to soften. For a smoky depth, you can substitute the serrano pepper with a chopped chipotle in adobo sauce. Use room temperature eggs for a more even cook and better volume. If you prefer a 'dry' scramble, cook for an additional 60 seconds, but traditionally these are served soft and moist. Always season your vegetables as you sauté them, not just the eggs, to ensure layers of flavor throughout the dish.
🍽️ Serving Suggestions
Serve with warm corn tortillas or bolillo rolls to make delicious breakfast tacos or sandwiches. Pair with a side of refried black beans topped with a dollop of Mexican crema. A side of sliced avocado or a fresh Salsa Verde adds a wonderful creamy and acidic contrast. Enjoy with a hot cup of Café de Olla (spiced Mexican coffee) or a fresh hibiscus Jamaica tea. For a heartier meal, serve alongside a slice of grilled cecina or chorizo.