Before 2001 I hated cilantro. Then we moved to San Diego, a town where cilantro is in pretty much all of the Mexican food. And guess what? Now I love cilantro. You often hear that whether or not you like cilantro is purely genetic, but more studies have shown that just because you might have a natural aversion doesn’t mean you can’t learn to like it. I’m here to prove that’s the case! I went from hate to love and it was all about the food I was eating cilantro with. Get it in the right salsa or topped on the right tortilla soup and it’s pretty darn amazing.
One of my favorite uses for cilantro is in a sour cream cilantro sauce that goes with an enchilada recipe that I love. The other weekend as I was making a nice breakfast for the family it struck me that the flavors of that sauce would be just splendid in an egg scramble.
I was so right. This simple egg scramble flavored with avocado, sour cream and cilantro is just plain scrumptious. And don’t forget the salsa!
This recipe is quick, easy and oh-so-delicious. It may even get some of you cilantro-haters to give cilantro another try!
Cilantro Sour Cream Scramble
By Jane Maynard of This Week for Dinner
- 4 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons water
- 1 tablespoon sour cream (plus more for topping)
- 1/2 avocado, cut into bite-sized pieces
- 2 tablespoons chopped fresh cilantro
- A pat of butter
- Salsa, green or red (for topping)
Whisk together the eggs, salt, pepper, water and sour cream in a bowl. Heat a skillet over medium heat on the stove. Melt a pat of butter in the pan, then, when the skillet is hot, add the eggs and constantly stir. When about half of the eggs have cooked, add the avocado and cilantro. Stir until eggs are mostly cooked but still look wet. Remove from heat and divide onto two plates.
Top with sour cream and salsa. Eat while it’s hot!