Breakfast was Mexican this morning. Javier had roasted some chile poblanos on the grill for a recipe I'm making for dinner tonight, and I spotted them sitting in the refrigerator awaiting their trip into the blender as part of a poblana sauce that will be served over chicken.
HUEVOS CON MIGAS is a good breakfast recipe that we discovered for the first time on the Riverwalk in San Antonio, TX years ago. They were so good that we found a recipe and made them over and over again for several years, but then somehow forgot about them.
To start with, you need 1-2 chiles poblanos. These are the large, dark green "waxy" looking kind found in the chile pepper area of a produce department in most grocery stores. Once the chiles poblanos have been roasted, blistered, and peeled you can cut the limp flesh of the pepper into strips, which become the migas in this recipe. If you find seeds or veins on the inside of the roasted peppers, it's a good idea to discard them.
Next, you sauté the migas in a little olive oil while you beat some eggs. I usually beat 3 eggs for the two of us and add 1-2 T of water as I'm beating them full of air.
Finally, you scramble the eggs into the migas, which by now have heated through nicely and are probably causing you to cough mildly as you sauté them. When the eggs are scrambled the way you like them ( barely or well done) you can serve the HUEVOS CON MIGAS with some hot corn tortillas, salsa, and some crumbled queso fresco. It's an easy, healthy breakfast that we should eat more often - and one that I hadn't thought about in years.
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