You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants. Of course, you won’t find the green chile eggs, as we do that here in New Mexico. This recipe will not win any awards from the Food Police.
Hot Sauced Shad Roe with Green Chile & Pepper Cheese Scrambled Eggs Ingredients
- 4 shad roes
- 1/4 cup bacon drippings, melted
- 1 tablespoon butter
- 6 eggs, beaten with a little milk
- 1/4 cup chopped green chile
- 1/4 cup grated pepper jack cheese
- Hot sauce of choice
Instructions
- In a skillet, combine the shad roes and the bacon drippings and fry the roes for about 10 minutes, turning several times.
- When the roes are half-done, in another skillet melt the butter, add the eggs and scramble with a fork.
- When the eggs are nearly done, add the green chile and cheese.
- To serve, sprinkle the roes with your favorite hot sauce and place next to the eggs.
Yield: 4 servings
Heat Scale: Medium
Photo by Pixabay
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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