Sunday Morning Migas

I throw some migas together at least once a week, usually for a weekend brunch.  Since I don’t like tomatoes, I usually don’t have any on hand, but you might want to include some diced tomatoes for a more standard result.  Instead, I focus on an assortment of peppers and making the scrambled eggs perfect.

Traditional Tex-Mex migas not only include diced tomatoes, but also strips of corn tortilla, diced chiles, onion, cheese, and salsa.  They’re usually served with refried beans and warm tortillas on the side.  Sometimes, they’re served with fried potatoes.

I serve mine with whatever I have on hand. I try to make my Frijoles Negros Refritos at least twice a month, and they’re a perfect complement. If you eat meat, you can also throw in some sausage, bacon, or chorizo!

Without further ado, here’s the easy recipe!

1 heaping tsp bacon fat (or butter)
4 regular-sized corn tortillas, cut intro 1/4″ strips
6 large eggs
1/4 cup cream
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp cumin
2 finely diced chiles (hot or sweet or a mix, to taste!)
1/2 white onion, finely diced (sometimes I use red)
1/2 tomato, seeded and diced (optional)
1 cup grated cheese (Monterey Jack is best, or try Pepper Jack)
jar of salsa, to garnish
sour cream (optional)

1. Melt bacon fat in a large skillet over medium-high heat. Add tortilla strips and fry until just crispy, stirring occasionally (about 8 minutes). Remove strips to a paper towel to drain. Turn stovetop heat to low.

2. Meanwhile, crack eggs into a medium mixing bowl. Whisk lightly until yolks are broken, then drizzle in cream, continuing to whisk. Add salt, pepper, garlic powder, and cumin, and whisk lightly to mix. Then add chiles, onions, and tomatoes (if using). Stir lightly and set aside.

3. Using the leftover bacon grease still in the pan, you will now scramble the eggs. Pour the egg mixture into the skillet. Allow to sit for just about one minute, then begin to stir. The mixture will quickly begin to firm up. Continue to lightly fold the eggs over repeatedly until they reach the perfect consistency (about three minutes).

4. Here, you can either add the tortilla strips back into the pan and mix them in with the eggs (traditional), or you can plate the strips and serve the eggs on top (deconstructed). I usually do the latter, because I like really crispy tortilla strips, but you may prefer them mixed. Try both and see!

5. Sprinkle grated cheese over the top of the eggs. Then add a generous dollop of salsa to the top of the migas (and sour cream, if using). Serve immediately, while still hot.

Serves 2.

I’m sure I don’t have to tell you these migas are also great for dinner.

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Stella’s Perfect Scrambled Eggs

I eat a lot of eggs.  I have two or three eggs for breakfast at least five days a week.  Most of the time, I have a couple of rashers of crispy bacon; sometimes I have salsa, herbs, migas, cheese, and/or breakfast sausage.  Over the past few months, I’ve really perfected my scrambled eggs recipe.  They turn out light, fluffy, rich, and delicious.  The secret is in the pre-scrambling, and to cook over low heat.

Next time you’re hungry for some eggs—for breakfast, lunch, or dinner—give these a try!  This recipe is for a single serving.  Double for two people, etc.

Ingredients:
Three large eggs
1 Tbsp softened butter, halved
2 Tbsp heavy cream (or milk)
Salt and pepper, to taste

Equipment:
Medium mixing bowl
Whisk
Small to medium skillet
Flat spatula

1. Crack the eggs into the mixing bowl.

2. Using the end of the whisk, break up the yolks with light pressure.

3. Lightly whisk the eggs until just well mixed.

4. Add salt and pepper; slowly pour in cream while continuing to whisk lightly.

5. Let eggs sit for a few minutes at room temperature.

6. Meanwhile, melt butter in the skillet over low heat.

7. Pour eggs into skillet, and stir lightly with spatula.

8. Allow to cook over low heat for a couple of minutes, until the eggs are partially set, then stir, using the spatula to scrape up the cooked egg from the bottom of the pan. Stir well and allow to cook for another minute or two.

8. Increase heat to medium low. Turn eggs over constantly, but gently, with the spatula until well done and fully firm. Fold, don’t stir.

9. Slide eggs out of skillet and onto a plate using the spatula. Garnish with additional salt and pepper, if desired. Serve immediately.

Serves one.

Scrambled eggs with deconstructed pesto

Scrambled eggs with deconstructed pesto

To jazz up these basic scrambled eggs, consider:

  • adding some minced garlic to the melting butter (or garlic powder to the egg mix);
  • folding in some grated cheese at the end of the cooking;
  • including finely diced onions or chile peppers;
  • garnishing with fresh herbs or salsa.

Zucchini and Feta Frittata

1/2 small white or yellow onion, finely diced
1 small zucchini, chopped into matchsticks
4-5 cremini mushrooms, stems removed, finely sliced
3 tablespoons butter
10 eggs
1/3 cup cream
salt and black pepper, to taste
1/2 cup crumbled feta

1. Preheat the oven to 400°.

2. In a large non-stick skillet (I use cast iron), melt butter over medium heat. Add onions and sauté for a couple of minutes until translucent. Add zucchini and mushrooms and continue to sauté, stirring frequently, until done (about five minutes).

2. Meanwhile, in a medium mixing bowl, crack all eggs. Add salt and pepper, and whisk lightly. Drizzle in cream, continue to whisk for about 30 seconds.

3. Pour beaten eggs into pan over vegetables and cook until they just start to set (about 8-10 minutes). Add feta, distributing it evenly across the pan.

4. Remove from heat and turn of burner. Bake entire pan in the preheated oven for about five minutes, or until the frittata is golden brown and firm.

5. Remove from oven and allow to cool for a couple of minutes, then slice and serve. Garnish with additional feta, hot sauce, or sundried tomatoes.

Serves 4. Can be refrigerated for eating later, either cold or reheated.

Breakfast tacos with Hal’s Hot Love

Okay, so it was more like brunch… or, even, lunch. But I finally got my greedy hands on some fresh Hal’s Hot Love, and my only choice was to immediately make tacos!

Corn tortillas from El Milagro; local eggs from H& Ranch (purchased at Wheatsville), scrambled (with salt, pepper, garlic, and cream); grated cheddar; and Hal’s. Mmmmmm.

Tamale Breakfast Plate at Bouldin Creek

Two cage-free scrambled eggs (with added nutritional yeast) served with two sweet potato pecan tamales, warm tortillas (whole wheat, flour or corn – I like corn the best!) and salsa.  Only $6.75 at Bouldin Creek Coffeehouse.  This was my first visit since their move (yeah, I don’t leave 78701 very often), and it was great, though the clientele has gotten a lot more… bourgeois.  Until we got there, anyway.

When I was vegan, I went there more often. The scrambled tofu is amazing (I avoid soy now due to thyroid issues, with a very occasional cheat for Thai curry with fried tofu!).  The iced coffee I had today was also excellent, and the service was fantastic.