New Mexico Eggs Chasseur
adapted from "The Great Country Inns of America Cookbook," from the Winchester Country Inn in Ashland, Oregon
Ingredients
- 8 slices bacon, diced
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 pound mushrooms, diced
- 2 14-ounce cans diced tomatoes
- 1 Tablespoon chipotle chile in adobo sauce, pureed
- 1 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 eggs
- 1 Tablespoon fresh parsley, chopped
- Parmesan cheese, grated
Instructions
- Saute the bacon until nearly crisp, 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 with salt and pepper.
- Using 2 eggs per person, make an omelet. A nice presentation is a rolled omelet: when the omelet is cooked, flip each side into the middle in thirds. Slide the omelet out of the pan onto a warmed plate.
- Spoon a generous amount of sauce onto the omelet. Top with grated Parmesan cheese and parsley.