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.
Recipe adapted from Tre Wilcox, Marquee Grill, Dallas, TX
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
1. In a medium saucepan, add enough vegetable oil to come two inches up the side of the pan. Set the pan over medium-high heat and bring the oil to 350°. Once hot, add one tortilla and fry until crispy, about 2 minutes. Drain on paper towels and repeat with the second tortilla. When the tortillas are cooled slightly, cut them into bite-size pieces and set aside.
2. In a medium skillet set over medium heat, melt the butter. Add the red pepper, poblano and onion and cook until the vegetables have softened, about 4 minutes. Stir in the tomato, cilantro and reserved tortilla pieces.
3. In a medium bowl, beat the eggs and season with salt and pepper.
4. Add the eggs to the vegetables and tortilla and scramble until the eggs are done, about 5 minutes. Serve immediately.