Eggs Chilaquiles with Roasted Tomatillo sauce
Re-create Bobby Flay's recipe for some tasty chilaquiles topped with lightly beaten eggs and a roasted tomatillo sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
Cooking tools:
- Food processor
- Double boiler
- Deep-fry thermometer
- Roasting pan
- Oven
- Stove
- Saucepan
- Skillet
- Spatula
- Serving bowl
- Plate
- Kitchen towel
- Ladle
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 8 tomatillos, washed and halved
- 1 large red onion, peeled and quartered
- 4 cloves garlic, coarsely chopped
- 3 tbsp rapeseed oil, plus 175ml
- Salt
- freshly ground black pepper
- 2 tsp chipotle puree
- 60ml fresh lime juice
- 3 tbsp honey
- 475ml rapeseed oil
- 12 (15cm) blue corn tortillas
- 110g unsalted butter
- 12 large eggs, lightly beaten
- pepper
- Soured cream
- 120g grated white Cheddar
- 50g spinach leaves, blanched
- 30g chopped coriander leaves
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