FULLY LOADED BREAKFAST TACOS

FULLY LOADED BREAKFAST TACOS

The fully loaded breakfast taco has avocado, salty cheese, creamy eggs, and crisp bacon. Par-boiling the potatoes before pan-frying them keeps them tender.


 and a spritz of lime, standard issue on other tacos, adds welcome brightness here.

Featured in: How to Make Your Own Breakfast Tacos

MAKES 12 TACOS

 45 MINUTES

Ingredients

¹⁄₂ lb. vine-ripe tomatoes, cored and diced

1 tbsp. fresh lime juice, plus wedges to serve

1 tbsp. minced cilantro, plus leaves for garnish

1 tbsp. minced red onion

1 tbsp. olive oil

Kosher salt and freshly ground black pepper

2 lb. Russet potatoes, peeled and cut into 1-inch pieces

6 slices bacon

1 tsp. ground cumin

¹⁄₂ tsp. cayenne pepper

1 tbsp. unsalted butter

12 eggs, lightly beaten

12 8-inch flour tortillas, warmed

2 oz. cotija cheese, crumbled

1 avocado, halved, pitted, peeled, and thinly sliced

Instructions

1-In a small bowl, toss tomatoes, lime juice, cilantro, oil, red onion, salt, and pepper and set salsa aside.

2-In a medium saucepan, cover potatoes with salted water. Bring to a boil and simmer until just tender, about 10 minutes. Drain and set potatoes aside.

3-Meanwhile, in a 10-inch nonstick skillet over medium, cook bacon, turning once, until crisp, about 8 minutes. Using tongs, transfer bacon to a paper towel-lined plate. Cool slightly, then break into ¹⁄₂-inch pieces. Return skillet to heat.

4-Add potatoes, cumin, and cayenne to skillet and cook potatoes over medium-high, turning occasionally, until crisp, 10 to 12 minutes. Keep potatoes warm.

5-Wipe skillet clean. Melt butter over medium, then add eggs, salt, and pepper and cook, stirring frequently, until eggs are just set, 4 to 5 minutes. Remove from heat.

6-To assemble tacos, divide eggs between tortillas. Top each taco with potatoes, bacon, salsa, cotija, avocados, and cilantro leaves. Serve with lime wedges.

Source : http://www.saveur.com/breakfast-taco-recipe