"If that dog gets near my fuckin' breakfast I'm gonna kill him." - JKF, October 11, 2009.
My wife, JKF, has that in common with the dog b/c if you get near his breakfast he's likely to kill you too.
JKF also introduced me to migas, which is a Mexican style of scrambled eggs with tortilla's in them. It's a great way to use up staled corn tortillas...if you have them.
And most often, one doesn't. But tortilla chips work just fine.
I should not be eating eggs. If you haven't guessed it by the blog here, I pretty much eat anything with reckless abandon and I shouldn't. Eggs are LOADED with cholesterol. I mean, they're a cholesterol delivery vehicle. One egg gives you about 80% of your daily USDA recommended cholesterol intake. Now think about a three egg omelet with cheese, ham and fried in butter. Buttered toast on the side and you're done.
Egg whites, however, are virtually cholesterol and fat free. But they taste like egg whites and are watery and just ick scrambled up.
Compromise here: 2 parts egg white plus 1 whole egg. Sure, it's still running high with fat & cholesterol but tastes pretty damned good. In this recipe, which is for two, I use 5 whites plus 1 whole, which still works pretty well.
5 egg whites + 1 whole egg [extra large sized eggs], scrambled
3 TBS chopped onion
1 Jalapeno pepper, minced
1 big handfull of tortilla chips
¼ cup of cheese of your choice (fontina used here)
Salt & pepper
Heat a non-stick pan over medium heat. Add a TBS of canola oil to the pan and the onion. Saute for about 3 minutes. Add the Jalapeno and saute for an additional minute and then add the eggs all at once.
Let the eggs sit for about 30 seconds, just until it's solidifying on the bottom. Crush the chips with your hands and add to the eggs, continuing to cook the eggs the way you normally make scrambled eggs. With 30 seconds left on the clock, remove from the heat, add the cheese, toss to mix and voila.
You can eat these alone or put them in a tortilla to make a breakfast taco. Judy went for the taco but I went with a bagel on the side since they were fresh from the Old Georgetown Bagelry.