It’s Hatch chile season here in Austin, which basically means that all the grocery stores are overflowing with these gorgeous green chiles. I’ve only recently started using a lot of chiles in my cooking… I found them a little intimidating before I started using them regularly. Needless to say, I hadn’t yet experimented with this particular chile until this past Sunday. The hubby and I were home enjoying some much-needed quiet time, and rather than go out for brunch, I decided to whip up a super simple breakfast scramble using one of the chiles I’d grabbed at the market. I made this version vegetarian so we could both enjoy it, but you could definitely add some cooked bacon directly into the eggs if you’d like! Follow the jump for the scramble recipe.
Hatch Green Chile Breakfast Scramble
Quantity: 2 large servings or 4 small servings
Time: 10 minutes prep, about 7-10 minutes cooking
Paleo Grade: A (Gluten-Free, Dairy-Free)
Vegetarian Adaptation: None needed if you’re ovo-lacto.
- 6 pastured eggs
- 1 Tbs. coconut oil
- 1/2 white onion, diced
- 1 hatch chile, de-seeded and diced
- Salt and fresh black pepper to taste
- 1 large Hass avocado, pitted and sliced
- Whisk eggs in a mixing bowl until combined. Set aside.
- Heat coconut oil in a non-stick pan over medium heat, coating the bottom of the pan.
- Add diced onions and chile, and season with salt and pepper. Cook until veggies soften/brown a bit… 3-5 minutes.
- Add eggs to onion/chile mixture, stirring/scraping with a spatula regularly to scramble to your desired texture. Season with salt and pepper as you go.
- Do a taste-taste of your eggs, adding any final seasoning.
- Plate your eggs and top with a few slices of ripe avocado. Bon appetit!
To round out this breakfast, I also nuked a couple of pieces of uncured bacon and tossed in a few cherries. Yum!