Today I have the honor of featuring a recipe for Mushroom and Leek Migas from a fellow blogger’s just released cookbook, The New Southwest, by Meagan Micozzi, of Scarletta Bakes, which became available at bookstores everywhere on October 15. I will be sharing another recipe from The New Southwest next week, and if they’re all as wonderful as these jazzed up scrambled eggs, you and I will both be in for a big treat. Meagan’s Tex-Mex version of a Spanish/Portuguese classic, was full of leeks, mushrooms, garlic and Manchego cheese. Drooling yet?
To be honest, I had no clue what I was going to be cooking when I saw the name of this recipe. Migas? What I discovered is that this word translates to “crumbs” in English and was a way to use up leftover bread for breakfast. Meagan’s version uses crispy strips of corn tortillas instead of bread crumbs…along with leeks, baby bella mushrooms and a good dose of garlic. The finished product is topped with shredded Manchego cheese…mmmmmmmm. My sister, Maddy, who hails from Colorado where Southwest dishes are more commonplace, whips these up each New Year’s morning for a group of friends. I had to ask her if there was any way to make them more photogenic. I’m pretty sure she wanted to roll her eyes, but answered an honest, “No.” But this is exactly how I like my eggs…scrambled with mushrooms and loads of cheese. I am now a fan of Migas! Thanks, Meagan, for teaching me how to make this terrific egg dish. And make sure to check out her new cookbook, The New Southwest: Classic Flavors with a Modern Twist, available on Amazon.
- 4 (5-inch) corn tortillas
- 1 1/4 cups vegetable oil, divided
- 10 large eggs
- salt to taste
- freshly ground black pepper to taste
- 1/4 cup heavy cream
- 8 ounces brown baby Bella crimini mushrooms, brushed clean, sliced (approximately 2-1/2 cups)
- 1 leek, ends removed, chopped
- 2 tablespoons minced fresh garlic
- 1 cup shredded Manchego cheese
- To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2-inch to 3/4-inch wide). Heat 1 cup of the vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.
- Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.
- Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as the eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.
- Remove from the heat, top with the cheese, and serve immediately.
Amount Per Serving: Calories: 1157 Total Fat: 107g Saturated Fat: 27g Trans Fat: 2g Unsaturated Fat: 74g Cholesterol: 541mg Sodium: 633mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 36g
This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.