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Melissa Gacria Schmittou MelS Chicharrones con Huevos
Date of last review
Wed January 12, 2005
This is a traditional Mexican breakfast dish. It may sound odd but it is VERY good!
1/2 c. chicharrones (pork cracklins)(I use a brand made by Mac's which is found in a bag in the meat department at Walmart)
1 Tbsp. light margarine (or use butter)
3 large eggs (beaten)
1/3 c. salsa
3 LC tortillas (optional)
shredded cheddar or monterrey jack cheese
How To Prepare:
In a medium (dry) skillet on medium heat add the pork cracklins (chicharrones). Lightly fry them just so that they get warmed (about 2 minutes). Set aside in a medium sized bowl. Add the butter or margarine to the skillet and melt. Add the beaten eggs. When the eggs are slightly done add the warm pork cracklins and gently fold into the eggs. Once the eggs are about done add the salsa. I use a mild homemade salsa that I canned over the summer - but a good store bought salsa would work well too. The more watery it is - the better (in this particular recipe). You want the cracklins to absorb the salsa and become moist. If needed you can add a tiny bit of water - just in case your salsa wasn't "watery" enough. When done. Scoop the huevos con chicharroned into the LC tortillas and garnish with shredded cheese and additional salsa and cilantro if desired.