Break­fast tacos: Love at first bite

RECIPE: Tor­tilla makes cheesy eggs, ripe av­o­cado and hot sauce to­tally portable


Long be­fore I knew that the ori­gin of break­fast tacos were 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 be­cause I am fairly cer­tain that 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, re­gard­less of where you had your first break­fast taco, 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 addins in your break­fast taco.

In Texas, the potato, egg and cheese combo reigns king as does the clas­sic eggs and ba­con.

If you are a fan of chorizo, chorizo and crispy pota­toes make a per­fect match es­pe­cially with some blis­tered poblano pep­pers thrown in for good mea­sure.

Break­fast Tacos

Serv­ings: 8 Start to fin­ish: 20 min­utes

8 slices of ba­con, cut into 1/2inch (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

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

Us­ing a large non-stick skil­let, add 2 ta­ble­spoons (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.

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

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.

Add cheese and stir to mix in and fin­ish cook­ing.

Do not in­crease the heat to cook ev­ery­thing faster or the eggs may burn.

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.


Av­o­cado, onions and toma­toes are added to eggs to make break­fast tacos. Ba­con stays crispier if it’s on the side, but it can be chopped and added to the taco.

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