The trick to this dish is how to cook the eggs so they are creamy. No rubbery or crumbly eggs in this house! Whether you like your eggs on the dry side or the wet side, if you cook them over very very low heat, you will have creamy, fluffy, beautiful eggs. Eggs are mostly protein and if you cook a protein hot and fast, it will dry out too much and get tough. You want to cook eggs slowly, stirring regularly.
Although I've been making these for a few months, I hadn't considering blogging the recipe, until my sister asked me if the recipe was on the blog, because she wanted to make them. However, I didn't make these today, so no picture, but soon! Meanwhile, Allegra wanted the recipe and so you get it too! The recipe is easy to double or triple depending on how many people you have.
For two servings- two tacos each
- 2 slices thick cut bacon, cut into bite size pieces
- 3 eggs, beaten together well with a pinch of salt and a few grinds of fresh black pepper
- 1/2 can drained and rinsed black beans (or other canned bean)
- 4 taco-sized tortillas (flour or corn)
- 0% greek yogurt
- In a small non-stick pan, cook bacon over medium heat until crispy. Remove from pan and place on a paper towel, leaving rendered fat in pan.
- Lower the heat under the pan to the lowest level possible and add the eggs, stirring slowly and gently, but regularly to scramble the eggs and have them cook evenly.
- Just before the eggs are done, stir in the beans, to heat through.
- Heat the tacos in the microwave or regular oven until pliable.
- Divide egg and bean mixture into tortillas, and sprinkle each one with 1/4 of the crisped bacon.
- Serve with greek yogurt and salsa.