This Mexican style migas is a delicious, quick hash-style traditional breakfast combining crisp fried leftover tortillas and veggie scrambled eggs. 


Cilantro Lime Crema: In a tall cup using an immersion blender or in blender cup, combine cilantro, sour cream and lime juice; blend until smooth. Set aside.

Migas: In a large bowl, whisk together eggs and hot sauce.

Heat a large nonstick skillet over high heat. Add 2 tbsp (30 ml) of the oil. Fry tortilla strips, stirring often, for about 5 minutes or until crisp. Remove to a paper towel-lined plate to drain excess oil.

In same pan, heat remaining 1 tsp (5 ml) oil over medium-high heat. Add onion, jalapeño and garlic; sauté for 1 minute. Add tomatoes and sauté for 1 minute. Pour in egg mixture and cook, stirring gently until egg curds are almost set. Stir in Cheddar and crispy tortillas. Season with salt and pepper to taste.

Serve immediately garnished with cilantro leaves and cilantro lime crema on the side.

Brought to you by: Egg Farmers of Ontario