Music for preparing Migas? Hmmm, I'd have to go with Buena Vista Social Club's Chan Chan.
Perry's Migas for Two
- 4 eggs
- 1 tbsp milk
- 1 tbsp margarine, or butter, or bacon grease, or combination
- 1/2 med to smallish onion, diced
- 2-3 tablespoons drained Rotel tomatoes with green chiles
- 2-3 handfulls of bagged tortilla chips, crushed in your hand when adding to skillet
- Some cheese: velveeta, mexican blend grated, or leftover chile con queso
- Serranos or Jalapeños finely diced
- Flour tortillas
Directions
- Wrap 4 tortillas flat in foil and put into a oven set at about 250 degrees.
- Put two plates into the microwave so you can heat them later. If melting Velveeta, put the cheese and a little milk into a small bowl and put that on the plates.
- Sautè the onions in the margarine. While onions cook, beat eggs with milk.
- Once onions soften, add the drained Rotel tomatoes. Heat until most of the liquid has evaporated and tomatoes are heated through.
- Add the beaten eggs and crumble the tortilla chips onto the eggs.
- Cook as you would scrambled eggs. Lowered heat and moving eggs spatula to get the curd size you like. Turn on the microwave for about a minute watching cheese doesn't overflow if melting cheese.
- Plate the eggs, drizzle with the melted cheese or sprinkle with grated cheese.
- Sprinkle some diced serranos or jalapeños. Don't forget the tortillas in the oven.
Freshly brewed coffee is a great beverage choice.
Egg Confidential
I hated eggs my whole life growing up. Would not eat them no matter how they were prepared. When I got to University of Texas, a roommate suggested we go out for migas. I protested. He said there was hardly any egg in them and I should try them. I complied and am forever grateful to Jim Speedy for getting me to try these. I've since expanded my eggy horizons and like them scrambled with a few additions.
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