Sunday mornings are, shall we say, a little rushed in our household. When we just can't face a bowl of cereal, here's one option that's almost as fast.
Egg Tacos
Serves 2
From the files of Lori Korleski Richardson
Ingredients
2 corn tortillas
2 tablespoons crumbled bacon
2 ounces shredded cheese
Spray olive oil
2 eggs
Salt and pepper to taste
Hot sauce (optional)
Instructions
Heat oven to 350 degrees. Put a cast-iron skillet on the stove and heat on medium low.
Put the tortillas on a cookie sheet. Spread a tablespoon of crumbled bacon and an ounce of shredded cheese on each one. Put the cookie sheet in the oven.
Spray the skillet with olive oil. Crack the eggs into the skillet; after about a minute, break the membrane on the white (where it humps up) and the yolk. Season with salt and pepper. (I like sea salt and freshly ground pepper.) When nearly firm, turn and take off the heat.
The cheese should be melted on the tortillas. Remove from oven, place an egg on each one, add hot sauce if desired.
The eggs are also good on toast; you can toast the bread in a toaster, put it on a paper towel on a plate, sprinkle on the bacon and cheese, and microwave it just until the cheese melts. Put the egg in between.
Variations
Cooked onions and mushrooms
Fried tomatoes or chopped sun-dried tomatoes
Avocado or guacamole
Diced canned Ortega peppers
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