Thursday, August 15, 2013

Smoky egg breakfast taco

Photographs © 2013, Lori Korleski Richardson

One of the best things about camping is getting up and having a hearty breakfast. The charred wood from the campfire the night before gives an aroma that announces that yes, yes indeed, you are nowhere near civilization, and whets the appetite - along with the perking elixir of life, coffee, and the sizzle of bacon on the griddle.

Yet back at home, the aroma of charred wood brings more alarm than charm, and we're trying to cut down on our bacon consumption as well.

So what's left? In a couple of words: Smoked salt.

I picked up a jar of Falksalt smoked salt crystals on our sabbatical, and I've loved the delicate flavoring it has added to many things: insalata caprese, black beans, steak. And today's super-easy recipe:

Smoky Egg Breakfast Taco
Serves 1

1 teaspoon butter
1 egg
Smoked salt and freshly ground pepper, to taste
1 slice provolone
1 corn tortilla
1 ripe plum tomato, seeded and sliced (or chopped, your choice)

Melt butter over medium low heat. Crack and add egg. Season with salt and pepper, then break yolk. When whites have set, loosen egg from pan, all around the edges, then flip. Cover with the cheese, then tortilla. Count to 10, then flip, so that the tortilla is on the bottom. Cook for an additional minute, then remove to plate, add the chopped tomato, fold and eat.

Falksalt Crystal Flakes Natural Sea Salt Smoke 4.4 Oz

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