Saturday, May 5, 2007

Like Migas, Just Better

One of my favorite breakfast menu items in Houston is migas, which is peppers and onions scrambled in some eggs with pieces of corn tortilla thrown in the mix. They usually have tomatoes in them too. This isn't Houston though, so I have to make 'em myself, which isn't so bad because these are better anyway. I made these for a little family brunch one time, and I think certain members are still feuding about who got the last bite.

Warning: most of what you are about to see doesn't quite qualify as anti-inflammatory menu items. This morning I felt like I needed a break from my non-miga eatin' ways. I've lost about 15 pounds since we've been in Florida, and you know, every once in a while, you've got to eat some pork fat. Just ask Emeril. Today was one of those days.

You may be asking yourself why this particular recipe is better than the original. If not, I'll tell you anyway: texture.

The old school way of making migas is good, but the tortillas are cooked with the eggs and they get soft. I like crispy. Mine also has bacon to add to the whole crispy side of the equation. Start by frying some Alabama style. What's that? You don't know about Alabama style bacon frying? Allow me to enlighten you. Do it reeeealy slow. It'll turn out much more even and crispy and delicious:
Ain't that pretty?

Next, remove the bacon and fry some tortilla strips in the bacon "renderings." Make no apologies for doing this.
Once the strips are crispy take them out and toss a pinch o' kosher salt on them. Now dice up an onion and a jalapeƱo or two. Throw it in the grease. Stir it all around a bit and let it cook until the onions start to barely brown and get soft. While that's going on lightly beat a couple of eggs. When the onions and peppers are just right, make a well out of them in the middle of the pan like so:
And pour the eggs in the middle. This way if your range top isn't perfectly level, which seems to be the case in most of the free world, your eggs will stay in the cookin' zone. It also gives the eggs a chance to cook before becoming one with the other stuff in the pan. Tomatoes could go in just before the eggs, by the way, but I'm still waiting on some to grow out back.
By the way, if you notice, I'm scrambling eggs in a cast iron skillet. I've heard it mentioned on the Food Network a few times that cast iron is good for just about everything but scambling eggs. This particular skillet however, is a Griswold. They don't make them anymore, Cara's grandmother (mom's side) gave me, er, us this one. It was made in the 50s I would guess, and it's seasoned to perfection. Eggs don't stick to this bad boy. Check it out:
No egg residue here. Thanks, Meemaw. Once you've got what you see above, add it to the pile of crispy bacon and crispy crispies you've got waiting to be made complete. It looks like this:

I don't know how to say bon appetite in Spanish, but that's what I mean.

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