Green Chilaquiles With Cream
4 Stale Corn Tortillas (cut in 1/2 inch squares)
1/2 Lb Tomatillos (huddled removed and rinsed)
2 Garlic Cloves (peeled and roughly chopped)
1-2 Serranos (to taste)
5 Extra-Large Eggs
3 Tbsp Crème Fraîche (more for serving)
Sea Salt (to taste)
Avocado Oil (for frying)
Corn Tortillas for serving
Pour oil to a depth of about 1/2 inch into a small frying pan. Fry the tortillas a few at a time turning them a few times until light brown, and crispy. Drain on paper towels and continue until all tortillas are fried. Set aside.
In a small saucepan cover the tomatillos and the serrano peppers with water and bring to a simmer. Continue simmering for about 10 minutes until tomatillos are soft but not falling apart. Remove tomatillos and serranos from water, don't toss the water. Add tomatillos, serrano peppers, garlics, and 1/3 cup of the reserve water. Blend sauce until it is smooth but has some texture.
In a large pan add 3 tablespoons of the oil, follow with the blended green sauce, add salt to taste and cook for about 5 minutes-until sauce has thickened. Slightly scramble the eggs and add them to the sauce. Move eggs around the sauce until they are a soft scramble.
Stir in the 3 tablespoons of crème fraîche into the green sauce, followed by the crispy tortillas making sure they all the covered with sauce. Serve chilaquiles with warm tortillas and enjoy!