May 08, 2013
Breakfast at home: Breakfast Tacos
This was inspired by the existence of Eating Well's breakfast taco, despite being quite a different creature entirely. I disapprove of using reduced fat cheeses in most contexts, so that's gone, and I generally see no reason to add chunky salsa to eggs (because either the eggs get cold, or you have to prewarm the salsa, which is an undesirable extra step) so I use hot sauce instead. I don't generally use egg substitutes, myself, but your mileage may of course vary.
So, this is what I do.
It's less of a recipe, and more of a serving suggestion, really.
Warm up some corn tortillas in a dry skillet on the stove, while you quickly fry some bacon (cut into lardons). Remove the bacon to a plate, drain some of the fat as necessary, and scramble up some eggs in the remaining bacon drippings. Serve up the eggs into the warmed tortillas, sprinkle with freshly made bacon chunks, and garnish with cilantro and sliced green onion. A quick sprinkle of cheese - Panela in this case, but feta or soft goat's cheese would also be good - a shot of hot sauce, and down the hatch it goes! Two of these babies should set you up for a busy weekend day, no problem.
If you're not having bacon, a few black beans (ideally, tossed with lime juice and some pickled red onion) add a little extra oomph. Conversely, if you have some leftover chorizo, you could use that, too.