Migas are the lovely Texan dish I first enjoyed in Austin at SXSWi. Here’s my quick and dirty rendition. This can easily be made vegetarian and gluten-free. This recipe is for one. Double or triple as necessary.
Recipe
2 eggs
1 tbl. of milk or water
2 corn tortillas
1/4 cup of salsa I prefer Herdez Salsa Casera for its freshness.
Extras
Add on any of these for extra deliciousness
chopped flat leaf parsley
black olives
grated cheddar
sour cream
bacon
sauteed zucchini
caramelized onion
peppers
Heat some butter, oil, or *ahem* bacon fat in a skillet. Tear up the tortillas into roughly 1 inch pieces and fry until crunchy. Scramble the eggs together with the milk and add to the pan. Stir until cooked through. Turn out onto plate and garnish with toppings to your taste.
Vietnamese Avocado Smoothie
You either think this sounds like the weirdest thing you’ve ever heard of or you’re saying to yourself, “mmm!” I hope to make you all in the second category by the end of this post. This avocado smoothie is such a calorie bomb, you can have it as a breakfast or light meal all by itself. I think I could live on these things alone!
In Vietnamese cooking, avocados and evaporated condensed milk are a very common flavor combination. I know we don’t usually think of it in that context, but the condensed milk accentuates the avocado’s lovely green flavor without covering it up with sweetness. Enough with waxing poetic… on to business.
Recipe
1 perfectly ripe avocado
1/2 can evaporated condensed milk, a.k.a. Eagle Brand milk
tiny pinch of salt
approx. 3/4 cup of milk (soy, rice, cow, goat… whatever does it for ya’)
Whir everything up together in a blender or food processor. Use enough milk to make it pourable. Drink. Oooh and aaaahh. This will make 1 to 1 1/2 tall glasses, depending on the size of the avocado. It will keep, covered, in the fridge for at least two days.
Day After Xmas: Eggnog French Toast
Yesterday was the enormous feast for Christmas Day with friends. Here in Portland, we were celebrating with the help of a 40-year snow, so many were stuck without a way to get back to family gatherings in far-flung locations. Being a loyal tweep, I invited any and all to come to my place. I was honored to welcome seven friends, both new and old, into my home. Nothing could’ve made me happier than having a houseful of happy faces.
But I digress… this post is about breakfast. What do you do with half container of leftover eggnog? Why, you make French toast, silly. It’s what God intended us to do with the stale bread accidentally left out on the counter all night because we were too lazy/hungover/despondent to actually clean up the mess from Christmas Day dinner.
Secrets of your success
- Use really good (stale) bread
This could be any kind of bread. Think any Italian, French, sourdough. Get fancy with cranberry walnut, double chocolate, cinnamon, etc… go crazy. The only thing maple syrup and eggy-goodness won’t help would be some savory thing like olive bread.
- Soak it in the egg mix for at least five minutes
- Fry it up in butter
- Top with real maple syrup
Recipe
Serves 1-2
2 eggs
1/2 cup eggnog or milk
2-3 large slices of bread
1/2 tbl. butter
Whisk together egg and eggnog. Dunk the bread in it. Put the heat on medium-high for the skillet to get nice and hot. Wait five minutes. Perhaps have a mimosa. Fry. Pour on hot maple syrup. Eat.
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