Mushroom & Leek Migas {#thenewsouthwest}




This post may contain affiliate links. Please read my disclosure policy.

DSC_0083-002

Note to self: whenever pal Heather from Girlichef calls with a new cookbook spotlight invite, don’t even wait to hear what it is, just say yes.  It’s always thrilling when a fellow blogger branches out into print, I think we bring such a fresh approach to cookbooks.  And even though, frankly, my cookbook buying has slowed to a trickle in recent years, just holding an exciting new release in my hands reminds me of how therapeutic it can be to sit and flip through the glossy pages of a good one.  Today I’m helping to celebrate the publication of The New Southwest by Meagan Micozzi, aka Scarletta Bakes.  Surprisingly, Meagan is not a native Southwesterner, she’s an Eastern raised girl who happened to find love and culinary inspiration in the dessert of Arizona.  If this first recipe is any indication, it’s going to be a fun ride.

DSC_0079-001
I love that we’re starting with this humble meal.  I guess you would technically label it breakfast, but we ate it for dinner, and were very, very happy.  Migas, meaning ‘crumbs’, is a Southwestern breakfast dish made with egg and leftover tortillas.  The magic here is in the simple but hearty ingredients.  Meaty mushrooms, thick crunchy corn tortilla strips, leeks, and buttery Manchego cheese.  It’s the kind of meal that most of us might throw together at the end of a long day, but if you follow Meagan’s simple road map, you’ll end up with something way more satisfying than scrambled eggs.

DSC_0008-001

Surprisingly, the dominant flavor that rings out from this dish is the toasted corn of the fried tortillas.  You could use ready made tortilla chips, but why would you?  Homemade are the easiest thing to make on the planet.  I mean that literally.  And fresh tortillas have a heftier body to them, less salt, and way more corn taste.

DSC_0023-001

And what’s not to love about creamy slow cooked scrambled eggs?  It’s hard wired into our dna.

DSC_0035-001

This recipe is a good excuse to haul out your cast iron skillet, it’s all you’re going to  need.  You’ll quick fry the tortillas in it, then saute the mushrooms and leeks, and finally swirl the eggs over low heat until they are just cooked through.

DSC_0037-001

Manchego cheese is awesome.   It’s a little pricey, but you don’t need much, and the flavor is sharp and nutty…just the thing for eggs.  Don’t even think about substituting a flavorless cheese like Monterey Jack.

Mushroom & Leek Migas
Rate this recipe

Mushroom & Leek Migas

Ingredients

  • 4 5 inch corn tortillas
  • 1 1/4 cup vegetable oil, divided
  • 10 large eggs
  • 1/4 cup heavy cream
  • salt and freshly ground black pepper to taste
  • 8 oz brown baby bella (cremini) mushrooms, brushed clean (about 21/2 cups)
  • 1 leek, ends removed, and chopped
  • 2 Tbsp minced fresh garlic
  • 1 cup shredded Manchego cheese

Instructions

  1. To make the corn strips, cut the tortillas in half and then into thin strips, about 1/2" wide.. Heat 1 cup of vegetable oil in a skillet over medium-high heat. In batches, fry the tortilla strips for 1-2 minutes, or until browned and crispy, flipping them about halfway through. Set them on paper towels to cool.
  2. Whisk the eggs and the heavy cream together in a large bowl. Season to taste with salt and pepper. Set aside.
  3. Remove the oil from the pan used for frying the tortilla strips. Add the remaining 1/4 cup oil and heat over medium heat. Saute the mushrooms for about 3 minutes. Add the leeks and cook for another couple of minutes. Add the garlic and saute for 1 minute.
  4. Pour in the egg mixture and cook, stirring constantly, in a circular motion until the eggs begin to solidify. Stir in the fried tortilla strips. Continue cooking and stirring until eggs are cooked through.
  5. Remove from heat, top with cheese. Serve right away.

Notes

Recipe from The New Southwest

DSC_0043-001

I’ll be cooking  new recipes from Meagan’s cookbook for the next 2 weeks, I can’t wait.

The New Southwest: Classic Flavors with a Modern Twist

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

You Might Also Like

Leave a Reply

10 Comments

  • Reply
    Mushrooms Canada
    October 23, 2013 at 6:01 am

    I would also be tempted to eat this meal any time of day! The tortilla and mushroom combo have my mouth watering…thanks for sharing!

    -Shannon

  • Reply
    Deb in Hawaii
    October 20, 2013 at 7:56 pm

    I am with you on the Manchego–it really makes the dish. Your photos are wonderful. Looking at them makes me want to make them again with an avocado ready to slice up and enjoy. ;-)

  • Reply
    Danielle
    October 19, 2013 at 7:40 am

    Great photos! and I agree…those tortilla strips really do shine in flavor. Without them, it would just be a scrambled omelette.

  • Reply
    Claire @ The Black Cat Kitchen
    October 19, 2013 at 4:11 am

    This looks like a perfect brunch! Love migas but I’ve only made it with bread, chorizo etc, love the idea of using the tortilla and mushrooms. That cookbook looks great! I totally agree with you on bloggers bringing a fresh take on cooking. Can’t wait to see what else you cook from it!

  • Reply
    shannon
    October 18, 2013 at 1:57 pm

    i’ve been waiting patiently for this cookbook to come out, and finally it’s here! the migas look gorgeous; i’m sure a fabulous example of what else is inside. :)

  • Reply
    denise@magnoliaverandad
    October 17, 2013 at 11:11 pm

    Migas – that’s a new word for me. I was surprised you have corn chips for breakfast? Then I read further and yes can understand that this would make a perfect breakfast.

  • Reply
    Mary
    October 17, 2013 at 4:39 pm

    I love this dish, it’s one of my favorite southwestern meals! You totally made me laugh with the Manchego comment. I’ve had a huge chunk of Manchego cheese in the fridge for months! (and in that same time I’ve gone through at least 4 times as much Monterrey Jack. ha ha) I’m just not a huge fan of the more fragrant cheeses.

    P.S. Just for you, I’ll try the Manchego on my eggs next time!

  • Reply
    Averie @ Averie Cooks
    October 17, 2013 at 3:40 pm

    Congrats to Meagan. Not only is she a great cook, she’s an amazing friend. So happy for her and the book and you did this dish proud, Sue!

  • Reply
    Heather // girlichef
    October 17, 2013 at 10:38 am

    Wow Sue, your Migas turned out absolutely perfect – seriously, they look amazing! I’m so happy that you did say yes ;). And that up-front tortilla taste? My absolute favorite part about Migas. I will happily eat it any time of the day. Or night.

  • Reply
    Tricia @ Saving room for dessert
    October 17, 2013 at 9:10 am

    This is a lovely breakfast – yum. That would keep me going for a while! I see you re-arranged your furniture (blog). It looks nice but I miss your pretty face :(

Leave a Reply