For the next three weeks myself and some other bloggers will be highlighting some recipes through The New Southwest Cook Book.
Nervous about adding spices and hot chili's to your cooking? Don't be!
It's this Mushroom and Leek Migas that the group is making this week. Next week there's a different recipe so keep an eye out for that! Migas translates to "crumbs" in English but fear not because this isn't a crumbly dish at all. Sauteed crimini mushrooms are combined with diced leeks and garlic and bound together with eggs and cream.
Oh and did I mention it's topped with grated Manchego cheese? It's so simple and fast to make that it's a no-brainer for a weekend breakfast. Make sure to have some warm tortillas on hand to scoop up the Migas, splash it with some hot sauce and enjoy. I actually halved the recipe from the book as I was on my own when I made it, but the recipe I printed below is the original recipe size.
Adapted from Meagan Micozzi, The New Southwest, http://www.scarlettabakes.com
