Huevos con Salchicha [Video+Recipe] Scrambled Eggs with Weenies

Serving: 4 servings

Equipment

Ingredients

For the crepe rolls

4 eggs
½ teaspoon salt or to taste
¼ teaspoon black pepper freshly ground, or to taste
2 tablespoon olive oil
2 hot dog sausages thinly sliced

Instructions

1. Whisk the eggs

Crack the eggs into the mixing bowl.
⚠️ Crack one by one into a small bowl in case one has gone bad.
Whisk the eggs until the yolk and white are mixed. Add the salt and pepper and mix to combine.

2. Brown sausages

Heat the olive oil in the pan over medium heat and add the sausages.
Cook stirring until they are lightly brown on both sides.

3. Cook eggs

Lower heat to minimum, add the eggs, and cook stirring until the eggs begin to set.
Turn off the heat and continue stirring until they're set to your preferred doneness (they're typically let to set completely).

4. Serve

Taste and season with more salt and pepper if you so choose.
Serve. Serving suggestions are above the recipe.

Cook's notes

You can save the crepes refrigerated in an airtight container to use over the next three days. Or you can prepare them all at once if you need to serve them the same day.

For a small child one roll (cut into two) should be sufficient. An older child or as an after school snack for teens, two is probably better.

Nutrition

No ratings yet