Easy Chayote with Scrambled Egg
This has to be one of the simplest recipes because all you need are chayotes, onion, butter, and eggs. You probably already have all of those ingredients, well perhaps apart from the chayotes. What are chayotes anyway? Well, this fruit is in the gourd family, and is related to squash, cucumber and melon. It is native to Mexico where it is abundant and the word comes from ‘chayohtli’ which was a Nahuatl word. Explorers in Mexico brought the chayote back to Spain, along with other botanical samples, and chayote is a great source of Vitamin C.
Chayote is typically lightly cooked to keep its flavor, although some people might add it raw to salsas or salads. The root, seeds, stem and leaves are edible, although many people will only use the actual fruit. The shoots and leaves can be added to stir-fries or added raw to salads. The flavor is hard to describe, but perhaps best explained as a combination between corn, summer squash and water chestnut. The flesh is pleasantly crisp unless you overcook it. The fruit is green and pear-shaped, and the skin can either be smooth or bumpy.
In the following recipe, we are simmering the chayote until it is tender, then combining it with onion and eggs. Keep stirring the egg in the pan and they will scramble nicely. Serve the dish while the eggs are still a little moist. This makes a nice brunch or lunch, or you could even have it for breakfast. Throw in some mushrooms or tomatoes if you want, or serve sour cream and/or salsa on the side, as you like. This is not a spicy recipe but if you wanted to add a pinch of chili powder or even some chopped green chili, go right ahead.
If you like, you can transfer the finished mixture into a baking dish and put a couple of slices of American cheese on top, then simply cook it in a preheated 400 degrees F oven for 5 minutes or until the cheese has melted. The use of cheese, and especially American cheese, takes it further away from traditional Mexican cooking and sits it firmly into the Tex-Mex domain, but I think we are all agreed both Mexican food and Tex-Mex food is delicious, so if you want to have a melted cheese topping, why not? You can make this chayote dish however you prefer it.
- 4 peeled, halved fresh chayotes
- 2 minced small yellow onions
- 1 tablespoon butter
- 2 lightly beaten eggs
- Salt and black pepper, to taste
- Put the chayote in a pot and pour in enough boiling water to cover.
- Grind in some salt.
- Cover and simmer for 15 minutes or until tender.
- Drain the chayote and chop it.
- Melt the butter in a skillet then sauté the onion for 5 minutes or until softened.
- Stir in the chayote and grind in some salt and black pepper.
- Pour the eggs over the chayote mixture.
- Cook over a low heat for 3 minutes or until the eggs have set.
Scrambled eggs are always good but a lot of people are getting tired of having them with smoked salmon, cheese, ham, or whatever they normally throw in. If you are looking for something new to do with eggs, why not try adding chayote to them to add a crisp texture and amazing flavor? This healthy Mexican fruit, which is high in Vitamin C, is easy to prepare, and our chayote and scrambled eggs recipe includes onion and butter. Those are the only ingredients you need to make this tasty dish, so why not consider this for brunch?
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