One person holds a green bowl containing scrambled eggs, crushed black beans, feta cheese, avocado and lime slices, garnished with fresh cilantro.

Breakfast

Tex-Mex breakfast (Migas)

2 portions

15 minutes

Your usual toast and cereal will pale in comparison to this unique breakfast. It’s quick and easy, and ready in less than 15 minutes. Who says you can’t party first thing in the morning?

INGREDIENTS

2 tablespoons butter
2 tablespoons canola oil
5 or 6 Mejicano corn tortillas, cut into strips
1 jalapeño pepper, diced
1 clove garlic, chopped
5 eggs, beaten
½ cup grated Monterey Jack cheese
½ cup chopped fresh cilantro
Salt and pepper to taste

Looking for serving ideas? Here are a few suggestions:

Mashed black beans
Sliced avocado
Cherry tomatoes, halved
Cooked asparagus, cut into sections
Salsa or pico de gall

STEPS

In a large skillet, heat the oil and butter over medium heat. Add the tortillas and sauté, stirring frequently for 4 to 5 minutes, or until the tortillas are golden and crisp.
Lower the heat, and add the jalapeño pepper and garlic. Cook for 1 to 2 minutes, then gradually add the beaten eggs, about ¼ cup at a time, gently stirring after each addition, until the eggs are cooked but not completely set. You want them slightly runny. Season with salt.
Remove from heat (the eggs will continue to cook with the residual heat) and add the grated cheese and cilantro.
Serve with one of the above suggestions.