They have the breakfast burrito and the breakfast sandwich, what about the breakfast empanada? Fill it with whatever tickles your breakfast fancy, here is just another way to reinvent the Argentine empanada favorite. Argie-fying my Yanqui food ways, that’s what I call a cultural exchange.
The Scrambled Egg Breakfast Empanada
Ingredients
- 1 package empanada wrappers, I used hojaldre because it’s da bomb.
- Fresh eggs, get them from your verdulería, they are probably much better (brown + bright yellow yolk)
- Butter for the eggs
- Queso crema (CasanCrem, Finlandia, or Philadelphia if you’re fancy)
- Hot sauce, like Sriracha
- Green onion or chives
- Salt and Pepper
Step 1: Put the empanada wrapper in the oven. Bake it until golden brown (about 8 minutes). While it’s baking (and you are too?), make some perfect scrambled eggs. Set the eggs aside.
Step 2: Take the empanada out of the oven, let it cool because that shit be hot. Then, get a knife and slice into the middle, this should semi-easily break apart. Don’t burn your hand on the steam that will come out. (That’s what she said?)
Step 3: Put the eggs on one side of the empanada.
Step 4: Shhhmear queso crema on the other side, top with chives and spicy hot sauce. You can make your own flavored cream cheese if you are an overachiever.
Step 5: Egg half meet spicy cream cheese half, and get freaky. Bowchicawowowow.
Step 6: Take a peek inside at your wonderful creation. Eat it.
This empanada-tarta-HOT POCKET hybrid is a great-tasting, cheap to make, and an easy delicious way to start your day.
How would you fill your breakfast empanada?
ale says
How would this work with regular tapas de empanada, do you think?
jorge says
perdon , no llegue a poner mis datos
Anonymous says
hola hoy vi tu nota en la tv estoy viendo tu pagina me gusta , podrias poner el mismo comentario en español para poder ir a los mismos sitio que vos .
gracias mucha suerte
forkyou says
Gracias Jorge! Si, es algo que voy a tratar de hacer muy pronto!
ivan says
hola pero podrias practicar mas el castellano y comentar en el idioma del pais jajajaja ademas asi aprovecho y voy a los restaurantes q te gustennnn !!!! sos hermosa rubia
Dennis Mayr (@indigocat) says
Mother…of…”Bob”… *drool*
Hillary Miller says
Wow, I can’t help drooling. I just love this scrambled breakfast empanada.
Well done! This is the spicy food I’ve always wanted!
If you submitted your scrambled breakfast empanada photos to http://www.foodporn.net , I’ll bet they will make you on the home page.
Gosh, you have made me sooo hungry !
TL says
You could pair this with my favorite empanada variation: a bacon roll-up. Lay a piece of Bains bacon and a small pat of butter on a flat hojaldre empanada tapa. Then, starting at the bottom, roll all together. If you have some overlaying dough once rolled you can pinch it together to close it, but it’s not that necessary. Bake like a normal empanada for about 12 minutes until deliciously golden, and you have a bacon roll-up. Yum!
Daniel says
Could you put a medialuna inside an empanada? Call it an empaluna?
Frances Ren Huang says
That is a genius idea- love it!