Breakfast Favorites

Migas

The best laid plans of Mice and Men oft go astray. Well known idiom? Or facts-staring-you-in-the face true story?

The short answer, of course, is both. However, it rings especially true in this particular case for breakfast. I had grand plans for it. Grand plans to partake in this intoxicating combination of eggs, cheese, tortilla chips, and salsa. Allegedly, it cures a multitude of sins, most notably a raging hangover. Fortunately for me though, I wasn’t hungover, just hungry. Very hungry. I suspect that my ravenous state was due to the fact that I had given three-quarters of the previous evenings’ dinner to one of Alexander’s friends that unexpectedly stayed to eat. The days when you have enough food for the neighborhood, no one shows. Exactly enough for the three of us? Everyone wants to stay…

Murphy’s Law.

Anyway, I gathered my ingredients, warmed up my awesome Le Creuset cast iron skillet (thanks Mom and Dad!), and got to work. I carefully plated my creation, set it down on the kitchen table, snapped the necessary picture, turned my back to Instagram it, and then, unbeknownst to me, disaster struck.

By now, you’re imagining the scenario ~ the dog chowing it down… or perhaps the plate broke…. or something as innocuous as no clean forks in the cutlery drawer!

Nope – none of those. This was much, much worse.

Alexander, his 16 year old metabolism, and his daily spiel of “oh-I’m-not-really-hungry”, then boom the plate is empty got ahold of it.

Claims it was delicious.
IMG_0957

I’m definitely going to make this again tomorrow morning. But this time, I’ll make it at 5:00 a.m.

While he’s still sleeping…….

Migas – adapted (barely) from The Homesick Texan

  • 4 eggs
  • Splash of milk
  • 2 cups tortilla chips (doesn’t have to be exact)
  • 1/2 cup chopped onion
  • 4 jalapeno peppers diced (I used Hatch Chiles)
  • 1 cup of shredded cheddar cheese cheddar (or Monterrey Jack)
  • 1 to 2 cups of salsa
  • 1 cup of cilantro
  • Pepper to taste

In a bowl, whisk eggs together with milk.  In a large iron skillet, heat two tablespoons of vegetable oil over medium heat. Add onions and jalapenos to the pan, and cook for a couple of minutes. Add the tortilla chips and gently break them up a bit. Pour in the egg mixture and let eggs sit for about one minute or until set on the bottom and then gently stir. Sprinkle cheese on top of eggs and continue to cook until melted. Sprinkle with fresh black pepper, then top eggs with salsa and cilantro.

Serves two. Or one hungry teenage boy.

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