For years I've raved about the way my grandmother prepared eggs. She had a way of making a fusion egg that started off like a fried egg and ended up like a scrambled egg. Her skillfully prepared eggs were never beaten before being added to the skillet. She cracked her eggs directly into the skillet, and somewhere in between she would toss in torn tortillas and my personal favorite, onions. This gently stirred concoction called "migas" has layers of browned onions, corn tortilla crisps and creamy streaks of egg yolk. It's a dish that cleverly transforms your day-old tortillas into a traditional Tex-Mex breakfast.
1 Tablespoon olive oil or bacon drippings
2 corn tortillas
1/4 cup onions, thinly sliced
Salt and pepper
1. In a medium size skillet, heat the oil or drippings on medium-high heat. Tear the tortillas into 1 inch pieces and add to the skillet. Add the onions and cook until the edges of the tortillas begin to crisp and the onions are softened, 3-4 minutes.
2. Lower the heat to medium heat. Crack the eggs on top of the tortillas and onions, and cook until the whites are almost set, 3-4 minutes. Season with salt and pepper.
3. Using a rubber spatula break the egg yolks and give them a gentle stir to spread the yolks. Cook until the eggs are set, 4-5 minutes. Serve immediately.