Thursday, February 3, 2011

Breakfast Tacos

A few months ago we went out to breakfast at the Penny Cluse in Burlington, VT and I had some delightful breakfast tacos with chorizo.  Matt also talked about how his favorite breakfast used to be a breakfast burrito, so I knew I had to step up and create something to appease us both.  Breakfast tacos are a common dish these days, traditionally made with chorizo and served to staff in many restaurants around the country.  But, chorizo made with good pork isn't cheap, and so not a frequent visitor to my pantry.  But I always have quality bacon!  There's only one slice of bacon per serving here, so this isn't an unhealthy dish.  In fact, two tacos are less than 500 calories, with less than a third of those coming from fat.  There's also lots of dietary fiber and protein.  The reason I know this, is that the dish was so delicious the first time I made it, I saw it becoming a frequent visitor to our table, and I was curious if that would be wise.  A little label reading, research, and math told me we could have this any time we wanted!

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
  • salsa
  • 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.

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