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  Drunken Eggs
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 182
Ingredients:
6 oz Slab bacon (skin opt)
1 large Yellow onion, diced
1 tsp Salt
1/2 tsp Freshly ground black pepper
3 1/2 cup Chicken stock
2 medium Tomatoes or 4 small Roma tomatoes, cored, seeded and diced
4 large Eggs, beaten
1/2 cup Grated a¤ejo cheese
4 each Serrano chiles, stemmed and chopped (seeds opt)
12 each Corn tortillas
Instructions:
Remove the bacon skin, if any, and reserve if desired. Cut the bacon
into 1/4-inch cubes. Fry over low heat until all the fat is rendered.
Drain on paper towels. Reserve 2 tablespoons of the fat.

Heat the reserved bacon fat in a stockpot over medium-low heat.

Cook the onions with the salt and pepper until deep brown, 10 to 15
minutes. Add the chicken stock and bacon skin, if using, simmer 15
minutes. Remove the bacon skin. Skim and discard the fat from the
top, and bring the broth to a boil. Stir in the fried bacon and
tomatoes and return to a boil.

Gently stir in the beaten eggs just until cooked and thready, 1 to 2
minutes, being careful not to overblend.

Remove from the heat.

Ladle into warm bowls and sprinkle with the cheese and serrano chiles.

Serve immediately with warm corn tortillas.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
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