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Serves: 8

8 slices of ba­con, cut into ■ 1/2-inch (1.25-cm) pieces and cooked, op­tional or serve whole slices on the side Kosher salt, freshly ground ■ pep­per 8 6-inch (15-cm) flour tor­tillas, ■ warmed on a grid­dle 3 tbsp (45 mL) un­salted but­ter, ■ di­vided 1 small white onion, diced ■ 1 medium tomato, diced ■ 8 large eggs ■ 1 cup white ched­dar or ■ Mon­terey Jack with jalapenos, shred­ded 1 av­o­cado, thinly sliced ■ for serv­ing Hot sauce ■

1. Cook ba­con, stir­ring oc­ca­sion­ally, un­til crisp, 10-12 min­utes. Trans­fer to pa­per tow­els to drain (do not pour off fat from skil­let).

2. Us­ing a large non-stick skil­let, add 2 tbsp (30 mL) of but­ter and onions to skil­let and cook, stir­ring of­ten, un­til translu­cent and ten­der, 2-3 min­utes. Add toma­toes and sea­son lightly with salt and pep­per. Re­move skil­let from heat.

3. Mean­while, whisk eggs in a large bowl to blend; add the re­main­ing 1 tbsp (15 mL) of but­ter in the non-stick skil­let over medium heat and let melt.

4. Pour eggs in evenly over the toma­toes and onions. Cook eggs, stir­ring oc­ca­sion­ally to mix in onions and toma­toes, and scrap­ing bot­tom of skil­let with a heat­proof spat­ula or fork to form large curds, about 1-2 min­utes.

5. Add cheese and stir to mix in and fin­ish cook­ing. Do not in­crease the heat to cook ev­ery­thing faster or the eggs may burn.

6. Re­move eggs from heat and mix in ba­con if us­ing or serve on the side. Fill tor­tillas with cheesy egg mix­ture and top with av­o­cado. Serve with hot sauce.

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