Dish of Eggs with Purslane
(click to enlarge)

Eggs with Purslane


Mexico   -   Huevos con Verdolagas
Serves:
Effort:
Sched:
DoAhead:  		 2 break
**
20 min
Prep		 A very tasty jumbled egg mix, one of my favorites. I use only a small amount of hot sauce to avoid masking the flavors. Substituting bacon for some of the lard won't hurt, either, but it can be made vegetarian.

1/2
5
6
1/3
1
-----
c
oz

t
T
---
Purslane (1)
Onion
Eggs, ext large  
Salt
Lard (2)
-- Serve with
Hot Sauce
Prep   -   (10 min)
  1. Wash PURSLANE thoroughly (it tends to be sandy) and strip leaves and tender tips from the thicker stems (see Note-1).
  2. Chop ONION fine.
  3. Beat EGGS lightly with Salt.
Run   -   (10 min)
  1. Heat Lard in a well seasoned iron skillet. Stir in Onion, then Purslane and fry stirring until onion is translucent.
  2. Stir in Eggs. As they solidify break them up and turn them until fairly firm but not overdone.
  3. Check salt to taste and serve hot with your hot sauce or salsa of choice.
NOTES:

  1. Purslane:

      Measure is for leaves and tender tips packed fairly tight. This herb/vegetable can be found in markets serving Mexican, Greek, Turkish and Middle Eastern communities. For details see our Purslane page.

  2. Lard:

      Yes, lard - unless you need it vegetarian. Lard is "authentic" to Mexico, and isn't nearly as dangerous as the deadly trans fats the AHA told you were healthier - and you survived those (we hope). It even has a better health profile than butter. The eggs don't stick as much with lard, but you can use olive oil instead. For details see our Lard page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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