Name: Perico de Bledo: Santander Scrambled Eggs with Greens
Cook time: 18 min
Total time: 38 min
Cuisine: Colombian
Ingredients: 6 large eggs, about 300 g edible portion, beaten; 120 g food-grade bledo leaves, identified by the seller as edible cultivated amaranth; wash, remove tough stems and chop finely; 28 g pork lard (2 tablespoons); 1 small yellow onion, about 100 g, finely diced; 2 medium ripe tomatoes, about 240 g, finely diced; 3 g fine salt, or to taste; 1 g freshly ground black pepper, optional; 4 slices rustic bread, about 160 g, for toasting

Soft scrambled eggs folded with cooked bledo greens, tomato and onion, served with toasted rustic bread.

Region Santander, Colombian Andes

Dish Scrambled eggs with bledo leaves, tomato and onion

Yield 4 servings

Active time 20 minutes

Cook time 18 minutes

Ingredients ↓

Overview

Perico de Bledo: Santander Scrambled Eggs with Greens

Soft eggs, cooked bledo leaves, tomato and onion make a simple Santander skillet, served with toasted rustic bread.

Perico de bledo is a Santander preparation built around beaten eggs and finely chopped bledo leaves, cooked with pork lard, yellow onion and tomatoes. Toasted bread belongs at the table with the eggs. The result is a soft, savory skillet with tender greens and a little sweetness from the tomato, rather than a dry omelet.

The regional record names these ingredients but does not provide household measurements or identify the plant botanically. This four-serving version supplies practical quantities and a gentle cooking sequence. Buy leaves sold as food and identified by a knowledgeable produce seller; bledo is a vernacular name, so do not forage it or choose a plant by appearance alone. The nutrition estimate assumes cultivated edible amaranth leaves and is therefore approximate.

Cook the leaves until tender before adding the eggs, then use low enough heat to keep the curds soft while still cooking them thoroughly. Tomato can release water, so let most of its liquid evaporate before the greens go in. Toast the bread while the eggs finish and serve straight away.

Ingredients

6 large eggs, about 300 g edible portion, beaten
120 g food-grade bledo leaves, identified by the seller as edible cultivated amaranth; wash, remove tough stems and chop finely
28 g pork lard (2 tablespoons)
1 small yellow onion, about 100 g, finely diced
2 medium ripe tomatoes, about 240 g, finely diced
3 g fine salt, or to taste
1 g freshly ground black pepper, optional
4 slices rustic bread, about 160 g, for toasting

Method

Prepare the ingredients Wash the supplier-identified edible leaves under potable running water. Remove damaged leaves and tough stems, dry them, then chop finely. Beat the eggs with the salt and optional pepper in a bowl. Keep the eggs chilled until you are ready to cook.
Soften the onion and tomato Warm the pork lard in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, stirring, until translucent. Add the tomatoes and cook another 4–5 minutes, until soft and most free liquid has evaporated.
Cook the greens Stir in the chopped leaves. Cook for 4–6 minutes, turning them through the tomato mixture until fully wilted and tender. Follow any preparation directions supplied for the specific edible leaves; do not use unidentified plants.
Add the eggs Lower the heat to medium-low and pour in the beaten eggs. Let them begin to set at the edges, then fold slowly with a spatula. Scrape the bottom of the skillet so the curds cook evenly without browning.
Cook until safely set Continue folding until no liquid egg remains and the mixture is fully set. Check the center with a clean instant-read thermometer; it should reach 71°C/160°F. If it is below that point, keep cooking gently and check again.
Toast and serve Toast the bread in a toaster or a dry skillet while the eggs finish. Divide the hot mixture among four plates and serve with the toast. Refrigerate any leftovers within two hours in a shallow covered container.

Practical guidance

Practical

Practical guidance

Choose only bledo leaves sold for eating by a reliable produce seller who can identify them as food. The regional name alone does not confirm a plant species, and a photograph is not enough to establish safe identification. Wash the leaves well, remove tough stems and cook them fully. If the seller gives preparation directions for that particular green, follow them before combining it with the eggs. Do not use ornamental leaves or foraged plants. A wide skillet helps moisture evaporate from the tomatoes. If the mixture looks watery, cook the vegetables a little longer before adding the eggs. Once the eggs go in, keep the heat moderate and fold rather than whisking in the pan; the curds stay tender while becoming fully set. A food thermometer gives a reliable safety check. The measured lard is modest, but it can be replaced with an equal amount of neutral cooking oil if needed; that changes the flavor and nutrition estimate. Bread contains wheat and gluten. The dish also contains egg. Store cooked eggs promptly and reheat leftovers thoroughly.

Final notes

Use identified greens: Only cook leaves sold as food and identified by a knowledgeable seller. Keep the curds soft and set: Use gentle heat, but cook the eggs fully to 71°C/160°F.

Nutrition per serving

Serving size: 4 equal servings
Calories: 305 kcal
Carbohydrate: 22 g
Protein: 14 g
Fat: 18 g
Fibre: 2 g
Sodium: 720 mg

Perico de Bledo: Santander Scrambled Eggs with Greens

Ingredients

Ingredients

Method

Practical

Practical guidance

Final notes

Nutrition per serving

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