10 Great Mexican Brunch Ideas

Migas with Salsa Verde Recipe
Break 6 large eggs into a large bowl and whisk together. Add ½ teaspoon of salt, 1 teaspoon Dijon mustard and 2 tablespoons of grated Parmesan cheese and whisk together until thoroughly mixed but not foamy. Heat 2 tablespoons of vegetable oil in a non-stick pan over high hear for about 30 seconds. Pour in the eggs and quickly add 2 cups of crumbled tortilla chips and stir well. Add 3 tablespoons of chopped onions and ½ cup diced tomatoes. Lower the heat and stir until the eggs are cooked. Depending on your preference, less time for slightly undercooked and longer time for fully cooked eggs. Transfer to a serving platter. Serve these eggs with generous amounts of pico de gallo, cooked salsa verde, a thin drizzle of crème fraiche and freshly chopped cilantro.

Get the full recipe here: Roberto Santibañez's Migas Recipe »
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