Weird, but tasty - the Taco Egg
October 31st, 2007
I have to post this because I have been REALLY enjoying these for breakfast lately — it’s my own crazy invention, which I call the Taco Egg or Egg Taco.
I love eggs for breakfast, they give me the protein I need to start my day off right. Naturally good, I normally just have a scrambled egg, sometimes with mushrooms and cheese, and a slice of buttered toast.
A couple of weeks ago, I had bought a package of corn tortillas for a Mexican recipe and for some crazy reason, I decided to try one with my morning incredible, edible egg.
Can anyone say YUM, YUM?! I loved it immediately and have been enjoying one about three mornings a week for a couple of weeks now… I just HAVE to share this with you:
The Taco Egg
makes 1
1 egg
1 T. milk
salt and pepper
cumin
Mexican seasoning - mine is labeled Pinto Bean seasoning but I use it for lots of different stuff such as this
one slice of American cheese OR a little shredded cheddar
1 corn tortilla
1 t. cooking oil
1 t. butter
Start by beating the egg with the milk and seasonings, set aside. How much flavor you want is all up to you! If you’re brave and like it hot - add some cayenne pepper and a little jalapeno or green chilis. Set the egg mixture aside. (Basically, if you haven’t figured it out, you’re making a scrambled egg.)
Next, heat the oil in the skillet and fry the tortilla until it is somewhat crispy. You’re not going to achieved the store-bought-taco-shell level of crispiness, but it’s not what we’re going for, anyway. When it’s been crisped on both sides, move to a plate and put the cheese on one side of it.
Back to the skillet, add the butter and once it melts, the egg. Fry and scramble. When done, place this on top of the cheese side of the tortilla. Fold and Eat. Yum!