Migas (Big Book of Breakfast)

I've made migas before, but the Big Book of Breakfast contains a slightly different version, so I decided to give it a try. This is a milder migas, without the jalapeños. And it swaps out the bell pepper for tomato. Which was convenient, since I was then able to use canned diced tomatoes instead of fresh to make it Reiver-safe. It also omits the onion in favour of green onion, which I do think is a better fit. That said, I wouldn't be opposed to using both in the future. And I think the cilantro garnish is something that you can take or leave depending on what you have availale at the time.

Migas

Slightly adapted from the Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 1-2 Tbsp. butter
• 1 onion, chopped (optional)
• 6 green onions, chopped
• 8 large eggs
• 2 Tbsp. milk or water
• salt and pepper, to taste
• 1/2-3/4 c. diced tomato
• 1/2 c. frozen corn kernels
• 1 c. grated cheese
• 1 c. crushed tortilla chips

Directions

1. Melt the butter over medium heat.
2. Add the onion and cook until softened (~5 minutes).
3. Add the green onion and cook for another minute or two.
4. Beat the eggs with the milk, salt and pepper.
5. Pour the egg mixture into the pan with the onions and reduce heat to medium-low.
6. Cook, stirring occasionally, until soft scrambled.
7. Stir in the tomato and corn and cook for another minute or two.
8. Add the cheese and tortilla chips and stir until just combined and cheese is melted.
9. Serve as-is or with sliced avocado and radish and/or a sprinkle of fresh cilantro.

This is the long-awaited ginger version of the English cream scones that I made a couple years back.

In the original version, I swapped out the heavy cream for half-and-half. This time, I stepped it all they way down to whole milk. They were still plenty rich! So I don't think the "cream" part of these cream scones is really necessary. Honestly, they'd probably be fine with slightly less butter too. I made a double batch and used ~240g of butter this time around, but I'd be tempted to try it with slightly less -- maybe 200g -- next time.
I also swapped out the egg wash and sugar topping with a light lemon glaze. Mostly because I didn't want to burn a whole egg just to brush a handfull of scones, but also because I thought the lemon would go nicely with the ginger. I'm very happy with how it worked out!

Photo goes here.

Ginger Scones

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

Scones

• 4 c. (~500g) soft (plain/standard/cake) flour
• 6 Tbsp. sugar
• 5 tsp. baking powder
• 200g salted butter, cold
• 1 c. crystallized ginger, chopped
• 2 c. milk

Glaze

• 1/2 c. icing (powdered/confectioners') sugar
• 1/2-1 tsp. lemon zest
• 3-4 tsp. milk

Directions

1. Preheat oven to 200°C (400°F).
2. Combine the flour and sugar and sift in the baking powder. Mix well.
3. Cut in the butter.
4. Mix in the ginger.
5. Pour in the milk and stir until just combined.
6. Turn out onto a well-floured surface and fold/knead very briefly (3-4 strokes), until dough holds together.
7. Pat into a flat sheet about 3cm thick.
8. Use a floured glass or biscuit cutter to cut out scones of desired size (5-8cm works well).
9. Place on a baking sheet and bake at 200°C (400°F) for 15-20 minutes.
10. Meanwhile, gather up the scraps, briefly knead/fold together, and cut out more scones.
11. Combine the sugar and lemon zest for the glaze.
12. Stir in milk until desired consistency is achieved.
13. Once scones are cooked through and nicely brown on top, remove from oven and brush liberally with glaze.

A nice quick breakfast scramble that uses up a bunch of veggies. I've adjusted the proportion to use integer vegetables rather than fractional ones.

Confetti Scramble

From The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 2 Tbsp butter
• 1 large bell pepper, chopped into 1cm pieces
• ¼ C fresh or frozen corn kernels
• ½ C chopped mushrooms
• 4 green onions, sliced
• 8 large eggs
• ¼ C milk
• ¼ tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper, ground
• parsley and black olives for garnish

Directions

1. Heat the butter in a large skillet over medium heat.
2. Add bell pepper, corn, mushrooms, and green onions and cook until tender, 6-7 minutes.
3. Whisk together eggs, milk, thyme, salt, and pepper.
4. Pour into skillet and let set for 20 seconds.
5. Stir until fluffy and almost dry, 3-4 minutes.
6. Top with parsley and olives and serve.