2 tbsp olive oil
1 cup ham, diced
2 eggs
1 small onion, diced
1 dash salt
1 dash pepper
2 tbsp butter
1/4 cup white flour
1/2 cup colby jack cheese, shredded
3/4 cup milk
1 salsa
Directions
Saute ham and onion in olive oil. Add eggs and scramble. In small
pan, heat butter and whisk in flour. Slowly add milk while whisking.
Heat until thickened and bubbly. Salt and pepper to taste. Heat
tortillas on a griddle until soft and pliable, but do not allow to
harden. Divide the egg mixture into three tortillas and roll. Pour
the white sauce over and top with cheese. Serve with salsa on the
side.
Servings: 3 servings
Brunch Enchiladas Recipe brought to you by Recipe Ideas
Categories: Brunch; Enchilada; Mexican
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into history, in truth as far as early Egypt, and quite possibly further than that. Having said that, in the main part, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something we still use today. Aspicius also tells us how the chefs of Roman times used many different aromatic flavors, including a few that are still present in modern kitchens such as bay, rue and asafoetida. Moving on, there were two interesting cookery books which appeared in the fourteenth century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that is familiar to us all today, but rather descriptions of the types of food prepared for the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new foods and spices prompted an increase in manuscripts on cooking, most of which are now in private collections. During the following few centuries, the rich and powerful families of Europe tried to lay on the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications are increasing in popularity mostly as a result of more people being able to read, people having increased free time and being a little richer. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Brunch Enchiladas recipe.
