Breakfast Tacos
Breakfast Tacos
When we were little, I always woke up earlier than my sisters. I love the morning and I've never been a great sleeper, so I had to find ways to occupy my time until they were available to entertain me. In retrospect, this is probably why they stayed in bed longer. I've been food obsessed since before I even have memories, and I think I spent a lot of this time plotting my meals for the day.
Hillary only recently came to terms with the fact that she has a sugar addiction which causes her to need cereal within 6 seconds of waking up. Kate, on the other hand, would wait to see what I was going to rummage through the fridge and come up with. I think the most she's ever liked me was when I once pan fried leftover Thanksgiving stuffing with cheesy sweet potato gratin and put an over easy egg on top... for real killer combo. There's something about the morning that always makes me feel at ease, like the day could be filled with anything you wanted.
Whenever I think about my dream life, you know the thoughts we all have while we're sitting at our desks running reports and responding to emails, the world where I could do anything I wanted, it always comes back to making people breakfast. If I could find a way to devote my time to serving up cheesy egg-pocket sandwiches, frying fresh donuts, making Khachapuri and bread with homemade ricotta and jam, and also still be able to pay rent and buy toilet paper and have Spotify premium, that's about all I'd need.
While I love all of these foods, I also know if I were to casually prepare them for myself in my home every weekend, the outcome on my almost 30-year-old body wouldn't be great (holding on guys, holding on.) Enter, breakfast tacos. This is my way of integrating a reasonable morning meal that's a little luxurious into a maybe-i'll-still-have-pasta-later Sunday.
| Amanda
Breakfast Tacos
Yield - Serves 2
6 corn tortillas
5 eggs
3 tbsp. olive oil
2 cups chopped kale
1/3 cup cheddar, shredded
1 avocado, sliced
2 green onions, sliced thin white & green parts
6 slices REALLY good bacon, like from a local butcher
hot sauce, to taste
To warm and char your tortillas, place skillet on high heat. Just before smoking, add tortilla, cooking 1 minute per side until char appears. Continue with each, and then place in oven to stay warm @250.
Heat your 2 tbsp. olive oil on medium and add kale, sautee until wilted about 5 minutes. Remove from heat. Using the same skillet, heat remaining 1 tbsp. oil on medium low, and add eggs to the pan. Let your eggs cook undisturbed for 1 minute, and then with a spatula, softly stir them to combine. When they start to become firm (after about 2-3 minutes), add the cheese, continuing to stir 1 minute. Eggs should seem wet and slightly undercooked when you remove them from the heat. They will continue cooking in the pan. Let's assemble some tacos. Pile each taco evenly with sauteed kale, eggs, avocado, green onion, one slice of bacon, and lots and lots of hot sauce.
Tip: The secret to the softest, most delightful scrambled eggs is really, REALLY beating your eggs. Like to the point when you think they're combined, and then beating some more. You shouldn't see any separation of white and yellow parts, it should be a very thin consistent liquid. Eggs are almost always overcooked in scramble form. This is the realest tragedy, and why I believe many people don't care for them (myself included, before this very relevant article... look how pillowy they are!!)
