Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook 3–4 minutes until translucent. Add 1 finely diced jalapeño and 1 tsp minced garlic and cook 30–45 seconds until fragrant.

Add tomato and chips

Stir in 1/2 cup diced tomato and cook 1 minute to warm. Add 1 cup broken tortilla strips or corn chips and stir to coat and slightly soften, about 30 seconds.

Cook eggs

Pour the egg mixture into the skillet. Let sit 20–30 seconds, then gently stir with a spatula, pulling cooked edges into the center. Cook until eggs are softly set but still moist, 2–3 minutes total. Remove from heat when slightly underdone—the eggs will finish cooking off the heat.

Finish migas

Stir in 3/4 cup shredded Monterey Jack or cheddar, 2 tablespoons chopped cilantro and 1 tablespoon fresh lime juice. Adjust seasoning to taste. Keep warm while you make the French toast.

Brioche French Toast

Make custard

In a shallow baking dish whisk together 4 large eggs, 1 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon until smooth.

Soak brioche

Preheat a large skillet or griddle over medium heat. Dip each brioche slice into the custard, allowing it to soak 20–30 seconds per side (longer for very thick slices). Transfer to a wire rack while you heat the pan; do not over-saturate or the slices will fall apart.

Cook French toast

Add 1 tablespoon butter to the hot skillet and swirl to coat. Fry 2–3 slices at a time, 2–3 minutes per side, until golden brown and cooked through. Add remaining 2 tablespoons butter as needed between batches. Keep finished slices warm in a low oven (200°F / 95°C) on a baking sheet.

Finish

Dust brioche lightly with 2 tablespoons powdered sugar before plating, if desired.

Housemade Sauce (choose one)

Bourbon maple sauce

In a small saucepan over low heat combine 1/2 cup pure maple syrup and 2 tablespoons butter. Stir until butter melts. Remove from heat and stir in 1 tablespoon bourbon (optional), 1/4 teaspoon vanilla extract and a 1/4 teaspoon pinch of salt. Keep warm; do not boil once bourbon is added.

Spicy tomato jam (alternative)

For a savory-spicy option heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 tablespoons minced shallot and cook 1–2 minutes until soft. Stir in 3 tablespoons tomato paste and cook 1–2 minutes. Add 2 tablespoons honey, 1/2 teaspoon red pepper flakes, 1 tablespoon red wine vinegar and 2 tablespoons water. Simmer 3–4 minutes until glossy and slightly thickened. Season with 1/4 teaspoon salt. Taste and adjust heat/sweetness. Remove from heat and keep warm.

Plate & Serve

For each serving place two slices of warm brioche French toast on a plate. Spoon a generous portion of migas alongside or partially over the toast (about one-sixth of the migas per serving). Drizzle 1–2 tablespoons of your chosen housemade sauce over the French toast, or serve sauce in a small ramekin for dipping.

Garnish each plate with a sprinkle of extra chopped cilantro or microgreens and a lime wedge. Serve immediately while everything is warm.