I’ve been quite remiss with my blogging but was suddenly inspired to share my adventures in the kitchen as I continue to learn how to cook and discover a balance between following recipes and experimenting.
As far back as I can remember, recipes have been a major challenge for me. I’d inevitably use teaspoons instead of tablespoons or vice versa or leave out a crucial ingredient. More recently, I’m learning the art of “feeling” when cooking and have found myself reading cookbooks and recipes in magazines to get a better foundation of understanding about ingredients, flavors, textures and colors.
The other day, the idea popped into my head that I wanted to make a Mexican dish called “Migas” for breakfast. I searched the Web (of course) and found the following recipe. When I finally made it this morning, I found myself adapting the recipe to suit my preferences and ingredients on hand. I include a list of my adaptations to the recipe. The dish turned out perfect – just like I remember it tasting when my sister made it for me a few years back! (She’s the Martha Stewart of the family).
Duke’s Migas (Fairview Olé)
1/4 cup cream or half and half
2 Tablespoons butter, divided
3 Tablespoons mild salsa
1 cup broken tortilla chips
1/2 cup cheddar cheese, grated
4 Tablespoons spicy salsa
Garnish: tortilla chips and fresh parsley
Combine eggs, 1 Tablespoon butter, and cream in mixing bowl. Beat with
a wire whisk. Melt 1 Tablespoon butter in heavy skillet. Add egg
mixture and stir in 3 Tablespoons mild salsa. Scramble eggs until they
begin to set. Add broken tortilla chips, stirring to mix. Divide egg
mixture, placing 1/4 on individual plates. Top each with grated cheese
and 1 Tablespoon of spicy salsa. Garnish with tortilla chips and a
sprig of fresh parsley. Enjoy!
How I adapted the recipe with successful (yay!) results:
1. Six eggs instead of eight
2. I used 1% organic milk instead of cream – and just poured a little in by “feel”
3. I broke tortilla chips INTO the egg mixture to let them soften (my sister’s tip) and again, measured by “feel” so the egg to tortilla chip ratio looked right
4. Salsa poured into the egg mixture while it was cooking – by “feel” (I love all this cooking feeling!)
5. My sister suggested garnishing with cilantro instead of parsley but I didn’t have either.
This was so easy to make. The cooked tortilla chips taste like traditional corn tortillas once they soften.
My husband doesn’t understand why they are called Migas (“migas” means “crumbs” in Spanish) and has officially renamed this dish (at least in our household) “Mexican Scramble.”
Here are a few more variations: