Alpine Migas with Herbed Cheese

Ingredients

In the original Mexican dish of Migas Canas, tortillas are used as the base ingredient instead of bread crumbs. Additionally, the Mexican version often includes tomatoes, chili peppers, and spices like cumin and paprika. In this Alpine adaptation, we substitute the tortillas with bread crumbs and incorporate Alpine flavors such as smoky bacon, onions, garlic, and herbed cheese. The result is a dish that combines the essence of Mexican migas with the comforting flavors of Alpine cuisine. We alse have the original recipe for Migas canas, so you can check it out.

• 4 cups (240g) stale bread, cut into small cubes 4 cups (240g) stale bread, cut into small cubes
• 4 slices of smoky bacon, diced 4 slices of smoky bacon, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 6 large eggs 6 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60g) herbed Alpine cheese, grated 1/4 cup (60g) herbed Alpine cheese, grated
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 15g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the bread cubes to the skillet and toss them in the onion and garlic mixture. Cook for a few minutes until the bread crumbs become crispy and golden brown.
4. 4.
   In a separate bowl, whisk together the eggs, milk, grated herbed Alpine cheese, chopped parsley, salt, and pepper.
5. 5.
   Pour the egg mixture over the bread crumbs in the skillet. Stir gently to combine and cook until the eggs are scrambled and cooked through.
6. 6.
   Sprinkle the crispy bacon over the migas and give it a final toss.
7. 7.
   Serve the Alpine Migas with Herbed Cheese hot, garnished with additional chopped parsley and a sprinkle of grated herbed Alpine cheese.

Treat your ingredients with care...

• Bread — To achieve the best texture, use stale bread that has dried out slightly. If you don't have stale bread, you can toast fresh bread cubes in the oven for a few minutes until they become slightly dry.
• Herbed Alpine cheese — Look for a flavorful Alpine cheese with herbs such as thyme, rosemary, or sage. If you can't find herbed Alpine cheese, you can substitute it with regular Alpine cheese and add dried herbs of your choice.

Tips & Tricks

• For extra flavor, you can add a pinch of nutmeg or smoked paprika to the egg mixture.
• Serve the Alpine Migas with a side of fresh salad greens or sliced tomatoes for a refreshing contrast.
• If you prefer a spicier version, you can add a dash of hot sauce or sprinkle some chili flakes over the migas.
• Experiment with different types of bread, such as rye or whole grain, to add additional depth of flavor.
• To make this dish even heartier, you can add sautéed mushrooms or diced bell peppers to the onion and garlic mixture.

Serving advice

Alpine Migas with Herbed Cheese is best served hot, straight from the skillet. Garnish each serving with a sprinkle of grated herbed Alpine cheese and chopped parsley for an extra burst of flavor. Serve it as a main dish for breakfast or brunch, accompanied by a side of fresh salad greens or sliced tomatoes.

Presentation advice

To present this dish beautifully, transfer the Alpine Migas with Herbed Cheese to a large serving platter or individual plates. Sprinkle some additional chopped parsley over the migas for a pop of color. Serve it with a side of fresh salad greens or sliced tomatoes to add vibrancy to the presentation.