Best Steak And Eggs Migas Recipes

SPANISH STYLE MIGAS WITH FRIED EGGS

Steps:

• Fry the eggs: In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute. Crack the eggs into the skillet and cover the pan with a lid. Cook, covered, for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the lid.

STEAK AND EGGS

Steps:

• Preheat the oven 350 degrees F.
• Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
• Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
• While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
• Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
• Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
• Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
• Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.

MIGAS RECIPE

Steps:

• Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
• Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
• Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
• Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
• Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.