In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. Alex Stupak omits the eggs and instead combines hen-of-the-woods mushrooms with a spicy, rich salsa made from pasilla chiles, resulting in a light but satisfying vegetarian main course. Plus: More Brunch Recipes
This is perfect when crunched for time and in need of a quick, yet deliciously rich sauce. This is great for Eggs Benedict, over asparagus or any vegetable dish really. I use it often over grilled salmon, shrimp, or as a dipping sauce for artichokes. It’s so versatile and is the basis for a Bearnaise sauce. BUT if you have the time, please make it by whisking in a bowl over a hot water bath. It’s so much better and you don’t lose as much from in a blender.
Literally, crumbs or scraps, migas are the genius breakfast of some Mexican brainiacs disguising chips and salsa into a delicious breakfast. Migas are a great use of the bottom of the tortilla chip bag or some stale crumbs that you found in the back of your cupboard hidden behind the seven pound bag of chocolate chips. Migas are a Texas staple and one of the amazing foods that have become necessities since I became a resident of this great state.