A morning favorite puts leftover tortillas to good use
Reality-television enthusiasts may recognize Tre Wilcox from his appearances on Top Chef and Iron Chef America. But among regulars at Dallas's tony Marquee Grill, the talented chef is better known for his progressive New American cooking than his television exposure. At brunch, the chef's modern American focus means guests can enjoy his version of migas, a Tex-Mex-inspired dish that pairs soft, creamy scrambled eggs with fried tortilla strips. Wilcox adds slightly smoky poblano peppers and fragrant cilantro to create an a.m. hit that would earn praise from any judges' table.
Yield: 2 servings
Cook Time: 10 minutes
2 red or yellow corn tortillas
2 tablespoons unsalted butter
2 tablespoons chopped red bell pepper (about ½ medium pepper)
1 poblano pepper, chopped
½ medium red onion, chopped
½ medium tomato, chopped
1 tablespoon cilantro, finely chopped
8 large eggs
Salt and freshly ground black pepper
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