Scrambled Huevos Rancheros with Blue Corn Tortilla Arrows
Roasted peppers make these the most flavorful scrambled eggs you’ll ever eat. The tortilla arrows are John Sedlar’s characteristic dramatic touch; however, they are very easy to make. If you don’t have an egg cutter, serve the scrambled eggs in small ramekins or custard cups, with the arrows standing in the tops.
- Vegetable Oil - 1 cup, for frying
- Blue Corn Tortillas - 3 (alt. yellow corn tortillas)
- Eggs - 12
- Unsalted Butter - 2 tablespoons
- White Onions - 6 tablespoons finely diced
- Jalapeno Chilies - 3 teaspoons finely diced roasted and seeded
- Red Bell Pepper - 5 teaspoons finely diced roasted and seeded
- Salt - To Taste
Heat the oil to 360 F in a heavy skillet. One at a time, soften each tortilla by dipping briefly into the warm oil. Cut each into 12 pointed arrowhead shapes with a sharp knife. Raise the temperature of the oil to 375 F and fry the arrowheads in small batches until crisp, about 1 minute. Remove with a slotted spoon, drain on paper towels, and set aside. Continue until all are done. Keep warm.
Using an egg cutter to carefully cut the top quarter off the narrow end of each egg. Empty the contents into a bowl and wash out the shells under running water. Invert them on paper towels to drain. Beat the eggs with a whisk and set aside.
Melt the butter in a small saucepan over medium heat and saute the onion until very lightly golden, about 2 minutes. Lower the heat and add the beaten eggs and remaining ingredients. Cook, stirring frequently, for about 3 minutes. The eggs should be very creamy.
To serve: Spoon the scrambled eggs into the eggshells, mounding them slightly, and place each shell in an egg cup. Stand three tortilla arrows in each egg. Serve immediately.