Best 4 Scrambled Eggs With Cactus Recipes

**Scrambled Eggs with Cactus: A Unique and Flavorful Dish**

Scrambled eggs are a classic breakfast dish, but adding cactus adds a unique and flavorful twist. This dish is popular in Mexican cuisine, where cactus is a common ingredient. The cactus adds a slightly tangy and earthy flavor to the eggs, and its texture is similar to bell peppers. In this article, we'll provide two recipes for scrambled eggs with cactus: a traditional Mexican recipe and a more modern Southwestern-inspired recipe. Both recipes are easy to make and packed with flavor, making them a great option for a quick and satisfying breakfast, brunch, or lunch. So, gather your ingredients and let's get cooking!

Here are our top 4 tried and tested recipes!

HUEVOS CON NOPALES OR SCRAMBLED EGGS WITH CACTUS PADDLES

Huevos con Nopales or Scrambled Eggs with Cactus Paddles image

Put an exotic touch on your scrambled eggs by adding nopales or edible cactus! Nopales con huevos or cactus paddles with eggs is a perfect dish for breakfast or lunch.

Provided by Nancy Lopez-McHugh & MexicanMadeMeatless.com

Number Of Ingredients 8

Ingredients

2 cups of prepped and cubed nopales
½ a small white onion (about little more than ¼ cup, chopped)
2 large cloves of garlic (roughly chopped)
2 Roma tomatoes (chopped)
roughly chopped serrano pepper (to taste)
salt (to taste)
1.5 Tablespoons olive oil (or vegetable oil)
4 medium to large eggs (or as desired)

Steps:

In a large pan heat the oil then add the onion and saute until softened. Next, add the serrano and saute for 3 minutes while stirring constantly. Next, add the nopales and garlic and the salt (I used about ½ a teaspoon), and mix until well combined. Saute until the nopales have softened and released all of their viscous liquid, continue to cook until that liquid cooks off. Then add the tomatoes and cook for about 5 minutes. Stir to prevent burning. Then add the eggs and cook until the eggs are cooked to your desired texture.
Serve with warm tortillas on the side and if desired some refried beans, your favorite salsa, and avocado slices. You could also use it as a stuffing for gorditas or to make breakfast burritos. Enjoy!

SCRAMBLED EGGS

Scrambled Eggs image

Make these delicious scrambled eggs for a tasty breakfast that's easy to make and nutritious.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Serves 2

Number Of Ingredients 4

Ingredients

4 large eggs
2 tablespoons heavy cream
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter

Steps:

Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.

PERFECT SCRAMBLED EGGS

Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

SCRAMBLED EGGS WITH CACTUS

Scrambled Eggs with Cactus image

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
2 tablespoons chopped white onions
1/2 cup jarred cactus strips, drained and rinsed
4 large eggs, beaten
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 large tomato, sliced
2 tablespoons , crumbled cotija cheese or queso, añejo

Steps:

Melt the butter in a medium skillet over medium heat, and cook the onion and cactus strips until the onion is softened, about 3 minutes. (The cactus strips will retain their texture as they cook with the onion.) Add the eggs and stir slowly to scramble. Cook until set, about 2 to 3 minutes, or to desired doneness. Season with salt and pepper. Serve with sliced tomato on the side and scatter cheese over all.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose fresh, tender cactus pads for the best flavor and texture.
To remove the spines from the cactus pads, use a sharp knife to carefully cut away the areoles, which are small bumps on the surface of the pads where the spines grow.
If you don't have a comal, you can use a large skillet or griddle over medium heat.
Be careful not to overcook the eggs, as they will become tough and rubbery.
Serve the scrambled eggs with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

Scrambled eggs with cactus is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The cactus adds a unique flavor and texture to the eggs, and it is also a good source of fiber and nutrients. If you are looking for a new and exciting way to enjoy eggs, give this recipe a try.