Break­fast tacos cheesy, yummy

Cool­ing av­o­cado gives a won­der­ful Tex-Mex twist to this por­ta­ble egg dish

Ottawa Citizen - - YOU - EL­IZ­A­BETH KARMEL

Long be­fore I knew that the ori­gin of break­fast tacos was a hotly de­bated topic, I was eat­ing them and lov­ing them.

I had my first break­fast taco many years ago in Hous­ton and have en­joyed many more in Austin, Texas. But I am not about to give birthright credit to any par­tic­u­lar city in be­cause I am fairly cer­tain Mex­i­can im­mi­grants all grew up with their mother’s ver­sion of “break­fast tacos.”

The beauty of the tor­tilla is that it makes nor­mal fork and knife foods like scram­bled eggs (and pork bar­be­cue, steak, fish, etc.) por­ta­ble. And if you are like me, you crave them and must make them your­self at home.

I am a “no beans and no rice” kind of girl and pre­fer my break­fast tacos like my favourite egg sand­wich but rolled, or folded over in a flour tor­tilla.

To me, the es­sen­tial in­gre­di­ents must be cheesy eggs, a dash of hot sauce and cool slices of ripe av­o­cado. I love ba­con and pre­fer to serve it on the side where it stays crisp — but feel free to add it into the eggs.

Not many places add slices of av­o­cado un­less you ask for it. But for me, the av­o­cado is what makes it a Tex-Mex break­fast taco in­stead of just eggs in a tor­tilla.

When I have toma­toes and white onions on hand, I add those to my cheesy eggs and I am one happy girl.

I like break­fast tacos so much that I have been known to have them for lunch and/or din­ner, as well. The truth is that you can put any of your favourite cheese and egg add-ins in your break­fast taco. The As­so­ci­ated Press


Av­o­cado, onions and toma­toes are added to eggs to make break­fast tacos.

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