Migas con Huevo Frito
This recipe looks ahead to the food world of tomorrow, but we're betting you'll want to make it right away. JBF Food Conference speaker and Beard Award winner José Andrés brings us an effortless, at-home version of a dish he serves at his Washington, D.C. restaurant minibar, which employs day-old bread to keep excess food waste at bay.
- Extra virgin olive oil
- ½ yellow onion, very thinly sliced
- 2 cups thinly sliced day-old bread
- Salt to taste
- 4 eggs
- Parsley for garnish
Make the migas: in a large sauté pan over medium heat, heat 2 tablespoons of olive oil. Add the onions and sauté until soft and lightly browned, about 5 minutes. Add another 2 tablespoons of olive oil and the bread. Sauté until the bread is golden, about 8 to 10 minutes. Season with salt to taste and place on a large serving platter.
Fry the eggs: in a medium sauté pan, heat 2 tablespoons of olive oil. Crack two eggs into the pan and fry until the yolks begin to set and the edges begin to brown. Tip the pan and spoon the oil in the pan over the eggs. Season with salt to taste. Transfer to the serving platter, placing the eggs on top of the migas. Repeat with the remaining 2 eggs. Garnish with parsley leaves.