Crumby Scrambled EggsPosted: August 19, 2013
Now, don’t go thinking that I’m putting my egg-making skills down today. Because I’m not. It’s crumby, not crummy. Crumby as in crumbs. Crumby as in, “Oh, these fried tortilla crumbs certainly add a lot of texture and flavor to these scrambled eggs.”
What? You’ve never mixed fried tortillas into your scrambled eggs? Then you, my friend, have never had migas, a popular breakfast dish found throughout Texas. Migas translates to crumbs (see!) and the crumbs give the eggs a crunchy texture. You can by all means take the lazy way out and use store-bought tortilla chips. But where is the fun in that? Wouldn’t you rather gently fry your own corn tortilla strips in a nice hot skillet? Then you can season them up with anything you like. There’s nothing crummy about that whatsoever.
Migas, aka Tex-Mex Scrambled Eggs
For the fried tortillas strips:
6 corn tortillas
4 tablespoons of vegetable oil
For the eggs:
½ yellow onion, diced
1 large jalapeno, diced
2 tablespoons of milk
1/4 cup of shredded Monterey Jack cheese
1 plum tomato, diced
Jalapeno (or habanero) hot sauce
Salt and pepper
Cut the corn tortilla into ½ inch strips. Add the oil to a large cast iron skillet and heat on medium-high. Working in batches, add the tortilla strips and lightly fry on both sides until golden brown. Place on a paper towel-lined plate and lightly season with sea salt.
Drain some of the oil from the skillet, lower the heat to medium-low and add the onions and jalapeno. Cook until soft, about 5 minutes. In a bowl, lightly whisk together the eggs and milk, and season to taste salt and pepper plus a few dashes of hot sauce. Add the eggs to the skillet and cook, constantly stirring, until the eggs are the consistency you prefer. Stir in the cheese, and then about 6 strips of torn fried tortillas, and cook for 1 minute until the cheese is melted and the tortilla pieces are slightly soft. Off the heat, stir in the diced tomato. Plate the eggs, garnish with extra tortilla strips and salsa, and eat.