A Review of Migas – Mexican Scrambled Eggs


Oftentimes, my very favorite dishes are born out of random kitchen scraps. In my house, a heel of day-old bread always becomes panzanella, wilting herbs are often blitzed into a fragrant green sauce, and leftover corn tortillas mean migas are on the menu.

The great thing about migas, a Mexican breakfast of scrambled eggs bolstered with pan-fried tortillas, is that stale tortillas are actually preferred to fresh. They get extra crunchy in the hot pan, resulting in a satisfying interplay of crispy-creamy textures. It’s as simple as it gets (just two ingredients!) but delivers every single time.

Get the recipe: The Easiest Migas

Migas are just the kind of breakfast I crave on lazy weekends, when I want something a little more special than my weekday yogurt and granola but am too worn out to make something elaborate before 10 a.m. To make them, you simply tear a bunch of stale corn tortillas into bite-sized pieces, then pan-fry them in a hot skillet until they’re toasted and crisp. Lower the heat, add beaten eggs to the skillet, and scramble them with the crunchy tortillas until the eggs are just cooked through.

You can serve migas plain, but I love to add toppings: hot sauce, salsa, chopped cilantro, sliced scallions, avocado, sour cream, and grated cheese are all delicious. I usually mix-and-match a couple of them. And while it’s not traditional, I’ve also made migas with tortilla chips when I don’t have day-old corn tortillas on hand. Either fresh or stale chips work and you can skip the whole pan-frying step. Just scramble your eggs, then fold in a big handful of chips in the last minute or two or cooking, breaking them up with your hands as you go.

At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. Kitchn Love Letters is a series that shares our favorite, over-and-over recipes.





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