This is a five-minute breakfast or dinner that is worth knowing about.  It’s a quickie version of my favorite migas.  (I can’t believe that recipe isn’t on this site yet.  I owe you!)  I like it party because, as you can imagine, scrambled eggs with tortilla chips and cheese is alwlays an easy sell with the kids.  But mostly I like it because the adult version features roasted green chiles, a magical food.

My brother, provider of magical roasted green chiles, passed through town yesterday and brought little container of them.  If there had been more I would have made that queso fundido again, but under the circumstances we just tossed them into our breakfast.  I love how just a little bit of an excellent ingredient can elevate an ordinary dish like scrambled eggs.  I know that the world has accepted scrambled eggs with truffles or caviar as luxury food.  I submit that roasted green chiles belong in the same category.Eggs with Chiles, Chips and Cheese:  Chop a handful of roasted green chiles (lucky you if you have a New Mexican variety; otherwise a roasted and seeded poblano will do).  Grate some cheese and have a bag of tortilla chips nearby.  Whisk eggs with the chopped chiles, salt and pepper, and a splash of water, and begin to scramble them according to your favorite method.  (Do you know that Julia Child dumped them in a pan over low heat and then ignored them for three minutes?  I could never do that.)  When the eggs are nearly set, crush a big handful of tortilla chips into the pan and stir in the grated cheese.  When the eggs are cooked to your liking, serve topped with chopped cilantro.