Eggs Chasseur, New Mexico style
adapted from a recipe from the Winchester Country Inn, Ashland, Oregon
Servings Prep Time
4servings 20minutes
Cook Time
30minutes
Servings Prep Time
4servings 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Saute the bacon until nearly crispy, draining and saving fat as it fries. When nearly crisp, add fat back in, add onion and garlic, and saute until translucent. Add the mushrooms and saute for 3 minutes. Add the tomatoes, chipotle chile and tarragon and simmer for 10 minutes. Adjust the seasoning.
  2. Meanwhile, toast English muffins; scramble the eggs.
  3. Place two halves of English muffin on a plate and spread with about 1 tablespoon of sauce over muffin halves. Place a heaping spoonful of scrambled eggs on muffin halves, then spoon sauce over top. Sprinkle with chopped parsley.
Recipe Notes

Tip for chipotle chile in adobo sauce:  this can be found in the Mexican food section of the grocery store, generally in 6-oz. cans.  Since I don’t use very much at one time and don’t want to waste this great chile, I put the chilies with all of the adobo sauce in a food mill to remove seeds and skin.  Put into an ice cube tray using a tablespoon measure and freeze.  Remove from ice cube tray and store in a freezer bag.  Note that it will stain your ice cube tray red!  You can also keep this puree in a glass jar in the refrigerator for up to two months.

I also use muffin rings:  place a ring on the English muffin, spoon scrambled eggs into the ring and press down, then remove the ring.  It will keep the scrambled eggs neatly on the muffin.  You could also put the ring in the skillet, pour in the eggs and just cook them in the ring, but that looks kind of like McDonald’s Egg McMuffins.  No rings?  Use a tuna can and cut out both the top and bottom with a can opener.