Eggs Cazuela/The Fontainebleau Hotel

Everyone loves a good breakfast but have you ever thought of making it on the grill? During hurricane season you might find yourself cooking all of your meals outdoors and all it takes is a little preparation. Eggs are on the menu now on this special Bite with Belkys.

The Chef: Thomas Connell
The Fontainebleau Hotel, Miami Beach
The Dish: Eggs Cazuela

Ingredients:
4 whole eggs
1 cup cooked garbanzo beans
2 cloves garlic
1/2 cup chopped tomato
4 chopped spring onions
1/4 cup olive oil
2 tbs. chopped parsley
Sliced country bread

Method of Preparation:
– Put olive oil and garlic in a cast iron skillet on the grill over medium high heat. Let it sauté for a minute, then add green onions and garbanzo beans. Continue stirring so the garlic doesn’t burn.

– Add eggs and scramble them with a fork until it’s mixed well with the garlic, onions and beans.

– Slice some rustic bread, drizzle with olive oil and put it on the grill to toast.

– Now, finish your eggs by adding chopped tomato, parsley, salt and pepper. Take it off the grill and let it finish cooking in the skillet a few more minutes.

To Plate:
Serve the Eggs Cazuela in the skillet with toasted rustic bread.

Serving suggestion: Cuban Coffee

Serves: 2

Thomas Connell
Executive Chef
Fontainebleau Miami Beach

4441 Collins Ave.
Miami Beach, FL 33140
(305) 538-2000
http://www.fontainebleau.com/

Check out our hurricane special: Surviving A Storm tomorrow night starting at 8 for more cooking tips from Chef Thomas.

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