I was really excited to try this recipe since Lisa sent me some extra dried mushrooms from her Marx Mushroom competition. I changed the recipe quite a bit since I didn't want to make a special trip to the grocery store. Traditionally, migas is made from whatever is lying around the kitchen, so I felt my modifications would speak to the versatility of this dish.
I love having breakfast for dinner. But sometimes an omelet or french toast just doesn't cut it for me. This migas is a perfect way to elevate breakfast for dinner to another level. I loved how earthy the mushroom medley tasted. I made my pesto with fresh basil and jalapeno. I modified the gastrique by using balsamic vinegar and red wine instead of cognac and sherry vinegar. The final product had it all: heat from the jalapeno, sweetness from the gastrique, saltiness from the bacon, and creaminess from the poached egg. I tried to get a little bit of every flavor onto the crispy toast for the perfect bite each time. My only hesitation with this dish was that it required a lot of different pans. But if you don't mind a little extra clean-up and are looking for a special twist on breakfast for dinner, you should definitely try this recipe!
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