Wednesday, October 12, 2011


Migas is to the latin world what fried rice is to asians: a method of using up leftovers. I read that migas is just the word for crumbs, and while the dish is usually made with tortilla chips or fried stale tortillas, I had a cornbread muffin. I took the word crumbs literally, and rooted around in the fridge for whatever else I could find, and here is lunch.

Fried squash & cornbread migas

some roasted summer squash pieces
a stale cornbread muffin
some chives or scallions, minced
a bit of bell pepper, diced
an egg

Chop the muffin into 1" chunks, and fry them in a little oil or butter along with the squash and pepper bits until they're brown and the muffin is a bit crispy. Sprinkle in the onions or chives and a dash of salt & pepper, then crack an egg over the lot. Poke the egg around a bit so you have a nice mix of egg, bread and veggie bits. Salsa, yogurt & avocado are optional, but the avocado is especially nice.

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