- 1 pound ground pork sausage
- 1 small onion, diced
- 1 red bell peppers, seeded and diced
- 2 cups fresh mushrooms, sliced
- 1/4 cup cilantro, finely chopped
- 5 eggs
- 6 egg whites
- 1/4 cup milk
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
- 6 egg yolks
- 3/4 cup butter
- 2 lemons, juiced
- 1 cup all-purpose flour
- 1 egg
- 2 cups milk
- 1 pinch paprika, for garnish
- 1 (16 ounce) jar salsa
- In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
- Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
- In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.
- In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
- To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.
10/07/2019
recipepes.com
savory southwestern crepes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
