by Heather Harris-Brady
So, Cinco de Mayo is this Sunday. What’s a girl to do if she’s worked all week and the cupboard’s bare? In a word, brunch. If you’ve got eggs, cheese and a package of corn tortillas you’re good to go. While I don’t pretend to be an authentic Mexican cook my amazing mother-in-law is Mexican and I learned this recipe from her. It’s one of my son’s favorite things in the world. He likes them plain, with sharp cheddar cheese. But you could get fancy and throw in some green chilis with Monterey Jack or fresh Mexican queso, with chorizo on the side.
I’ve heard migas stands for either “crumbs” or “old clothes”, since they look like a heap of laundry when you’re done. If you’ve never had them you’re missing out. From start to finish you can have them on the table in 10 minutes. Delicioso!
Migas (Tortilla Egg Scramble)
1 egg, 1 egg white
1 T. milk
Four corn tortillas, cut in strips
1 T. butter
2 T. shredded cheese
Melt the butter in a skillet on medium high. Add the tortilla strips and swish them around until they soften. If you’re using green chilis or onions I would add them at this point.
Beat the eggs and milk together in a bowl.
Pour it over the tortilla strips and continue stirring as the eggs softly scramble. Add the shredded cheese.
Serve hot with sausage or chorizo, and salsa, on the side.