eggsuse 1-2 per family member depending on their appetite~2est.
chicken brothfor blending½ cup
Anaheim peppersroasted and chopped, set aside separately2
butter1½ tbsp
pork sausagecrumbled before adding~½ lbest.
oila small amount~1 tbspest.
chicken brothfor the soup~4 cupsest.
potatoes
~3 mediumest.
Mexican oregano~½ tspest.
black pepper~¼ tspest.
saltto taste
queso frescosprinkled on top, or substitute with your favorite cheese~½ cupest.
Steps
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1
Combine heavy cream, eggs, half cup of chicken broth, and all ingredients except the two chopped Anaheim peppers in a blender. Blend until completely smooth.
2
Set a pan on low heat and add butter. Pour in the blended egg mixture. Cook for 8 to 10 minutes on low, gently folding occasionally, until the eggs are soft and fluffy.
3
In another pot on high heat, add crumbled pork sausage and cook for about 4 to 5 minutes until approximately 90% cooked. Add a small amount of oil to prevent splattering.
4
Once the sausage is almost cooked, add chicken broth, the blended egg mixture, potatoes, roasted Anaheim peppers, Mexican oregano, black pepper, and salt to taste. Switch to medium heat.
5
Bring the soup to a boil and continue cooking on medium heat for 8 to 10 minutes, uncovered or covered depending on whether it splatters significantly.
6
Add the soft, fluffy scrambled eggs to the soup and turn off the heat. Sprinkle queso fresco or your favorite cheese on top and serve.
PrimedTableBETA
