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.