A classic rice and bean dish from Central America. Nice with scrambled eggs, sour cream and a tortilla.
A foolproof method for poached eggs.
Migas can be served for any kind of meal. Excellent with flour tortillas, sour cream, salsa, black beans, etc.
This is a fabulous weekend brunch dish.
This recipe is, of course, a nod to Eggs Florentine. Unlike Eggs Florentine, it’s easier to get it to the table hot, rather than disappointingly luke-warm.