Prepare a batch of Texas-style chili, then spoon it over scrambled eggs for a hearty Southern breakfast.
Recipe Courtesy of Williams-Sonoma Kitchen.
Ingredients
- 16 eggs
- 1/4 cup half-and-half
- 1 teaspoon salt, plus more, to taste
- Freshly ground pepper, to taste
- 3 tablespoons canola oil
- 1 yellow onion, diced
- 5 ounces sharp cheddar cheese, shredded
- 4 1/2 cups prepared beef and bean chili
Preparation
- 1 In a large bowl, whisk the eggs, then whisk in the half-and-half, the 1 teaspoon salt and pepper.
- 2 In an electric skillet set at 325°F., warm the canola oil. Add the onion, season with salt and pepper and cook, stirring, for about 5 minutes. Pour in the egg mixture and stir with a silicone spatula, making large curds, until the eggs are almost cooked through, 5 to 7 minutes. Sprinkle with the cheese and stir until melted.
- 3 Divide the scrambled eggs among 6 plates. Top each with 3/4 cup of the beef and bean chili and serve immediately.
- 4 Divide the scrambled eggs among 6 plates. Top each with 3/4 cup of the beef and bean chili and serve immediately.
- 5 Serves 6.
