The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
Austin-Style Brunch: Greens and Eggs Migas
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Recipe Reviews
A very pleasant fry-up of eggs, onions, and tortilla chips. The technique of adding the eggs to the hot onions (and then topping with cheese) makes this a very forgiving recipe.
A few notes - I like the serving suggestion that migas could be served with a bowl of greens, but "atop a bed of greens" didn't work for me. (The greens overwhelm the eggs.) A cup of chili would also be very nice, as they serve it at the Texas Chili Parlor in Austin. Actually, I bet there's a lot of leftovers which would pair up well with migas for breakfast the next day.
Think of the balance of onions, eggs, and tortillas as a guideline, not a rule. We found 6 medium eggs to 3 tortillas to be about right, but the "medium" onion was too much (for me, by a little, for my wife, by a lot). The recipe calls for 8 large eggs, so that's no surprise.
Making your own tortilla chips is cheaper than buying them, and what's more, now I have tortillas to cook with, not a pound bag of chips to snack on without thinking. That said, using store-bought chips won't hurt anything and will save time.
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