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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Breakfast-Brunch, First Courses
Chicken and Egg Tacos
Note: if you don't want your breakfast too spicy, seed the jalapeño before chopping
Prep Time: 25 minutes
Serves: more than 10
Directions:
Directions:
1. Heat oven to 300F.
2. Wrap tortillas in foil and place in oven to warm.
3. In a small bowl, combine tomatoes, onions, cilantro, jalapeño and 2 tablespoons olive oil. Mix well. Season to taste with salt and pepper.
4. In a small bowl, mix avocados with 1 tablespoon olive oil. Season to taste with salt and pepper.
5. Crack eggs into a large bowl. Whisk vigorously until smooth.
6. In a large skillet, melt butter over medium low heat. Add eggs and cook, stirring frequently, to desired firmness.
7. To serve: Remove tortillas from oven. Divide eggs and shredded chicken meat between the tortillas. Top with tomato salsa and avocado. Garnish with sour cream. Serve warm.
Ingredients:
Ingredients:
12 eggs
12 tortillas
1 roasted chicken, meat removed and shredded
2 tomatoes, seeded and diced
2 white onions, peeled and chopped
1 bunch cilantro, leaved picked and roughly chopped
2 jalapenos, finely chopped
2 avocados, peeled and diced
3 tablespoons olive oil
3 tablespoons butter
Salt and pepper for seasoning
Sour cream for garnish
