🌶️ Crispy Southwest Egg Puffs with Green Chile Sauce 🍳

Rio Grande Egg Puffs 🍳🌶️

Cook Time: 40 minutes
Prep Time: 15 minutes
Total Time: 55 minutes
Servings: 6

Description:

These Rio Grande Egg Puffs are a delightful creation, perfect for a hearty Southwestern-inspired breakfast or brunch! 🌅🍳 The recipe comes courtesy of Cheryl and Bill Jamison, the renowned authors of “A Real American Breakfast” featured on “Food Nation with Bobby Flay.” 😋

Ingredients:

Instructions:

1. Prepare the Chile Sauce:

   • In a large saucepan, warm some oil over medium heat.
   • Add finely chopped onions and minced garlic, sauté until soft and fragrant (about 3 minutes).
   • Stir in the diced green chile, letting it infuse its flavor into the oil.
   • Gradually pour in 2 cups of water, stirring to combine.
   • Bring the sauce to a gentle boil, then reduce the heat to a simmer.
   • Let it simmer for about 15 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon nicely.
   • (This sauce can be made in advance, cooled, covered, and refrigerated. Reheat before using.)

2. Prepare the Batter:

   • Separate the egg whites into a large mixing bowl, and the yolks into a medium-sized bowl.
   • Lightly whisk the egg yolks, then add in the flour, baking powder, and salt. Mix until just combined.
   • In another clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.

3. Combine the Batter:

   • Gently fold the yolk mixture into the beaten egg whites, ensuring not to deflate the airy whites completely.
   • It’s okay if there are a few streaks of yolk mixture remaining. This adds to the texture!

4. Fry the Egg Puffs:

   • Heat about 1-inch of oil in a large skillet or Dutch oven to 375°F (190°C).
   • Drop a generous spoonful of the batter gently into the hot oil.
   • Watch as it puffs up magically, doubling in size within seconds!
   • Fry each side until beautifully golden-brown and crisp, turning as needed for even cooking.
   • Using a slotted spoon, carefully remove the puffs and let them drain on paper towels.

5. Serve:

   • To check if they’re perfectly cooked, cut into one of the puffs—it should be cooked through but still moist inside.
   • Adjust the oil temperature if needed to achieve that perfect crispness.
   • Fry the remaining puffs in batches until all the batter is used up.

6. Plating:

   • Spoon a generous amount of the prepared Chile Sauce onto a serving platter.
   • Arrange the hot, crispy Rio Grande Egg Puffs over the sauce in a pleasing pattern.
   • Serve immediately while still warm and wonderfully crisp, passing any extra sauce separately.

Tips:

• 🌶️ For an extra kick, use hotter varieties of green chiles, or add a pinch of cayenne pepper to the batter.
• 🥚 When separating the eggs, ensure there is no trace of yolk in the whites. Even a tiny bit can prevent the whites from whipping up properly.
• 🍴 These Rio Grande Egg Puffs are fantastic on their own or paired with some fresh salsa or guacamole.
• 🍳 To make ahead, you can prepare the batter and sauce the night before, then fry the puffs fresh in the morning for a quick and impressive breakfast treat!

Nutrition (per serving):

• Calories: 166.4
• Total Fat: 9.8g
  • Saturated Fat: 2.3g
• Cholesterol: 211.5mg
• Sodium: 635.3mg
• Total Carbohydrates: 14.1g
  • Dietary Fiber: 5.4g
  • Sugar: 1.6g
• Protein: 8.9g

These Rio Grande Egg Puffs are a wonderful blend of fluffy, crispy, and savory flavors—a true taste of the Southwest to brighten up your morning table! 🌞✨