The Mollenkamp Flu: Austin-Style Migas Recipe

There is a medical condition in my family known as the Mollenkamp flu.

You haven’t heard of it, you say? Well, that’s because it’s a disease of my father’s devising. It’s akin to a hangover but the only real cure is rest, your hydrating beverage of choice, and your favorite egg dish. When I was younger, before my parents wanted to let on that they were inclined to party now and then, they’d simply say, “Bring me a Canadian Dry, I have the Mollenkamp flu.”

That term is now code for me and my siblings and it’s well understood that the only reprieve is greasy food. Whereas our father would prefer what he calls egg stew (aka soft-boiled eggs mashed up with toast) and far too much Ginger Ale, my sisters and I turn to Mexican food. We grew up around pretty authentic Mexican food, but the Mollenkamp flu really can only be cured by super greasy TexMex dishes. So, when I was in Austin last week trying to keep up with my younger brother and his rowdy group of friends, well, I had to do my best to fend of the Mollenkamp flu. And, fend it off I did. The key was a coconut water before bedtime and a plateful of Migas.

There are a few forms of Migas in this world of ours but TexMex Migas are my go to. It was family meal at one of the first restaurants I ever worked at, though I didn’t know it as Migas but purely as, the genius fried tortilla-scramble thing that the prep chef would whip up. If we’re going to talk Migas, we should probably also talk Chilaquiles because they both involve fried tortilla-salsa combinations and they both vie for my attention as my favorite hangover food.

Tostadas from www.aidamollenkamp.com
But enough hangover talk, let’s get down to business! Migas can be made in all sorts of ways but the key is crisp tortilla bits (which could even be leftover tortilla chips from last night’s party) combine with scrambled eggs, a few veggies, and lots of good salsa. While most people just serve migas with tortillas and salsa on the side, I like to add some salsa to the eggs to get as much flavor as possible. Is that a super traditional step? Likely not, but I promise you its delicious.

So, while I’m no TexMex cooking queen and I don’t purport to know everything there is about Migas, what I can tell you is, when Migas abound, there will be no Mollenkamp flu tomorrow. Which is a very good thing when you’re trying to hang with a gaggle of 20-something year olds for days on end.