I’ve said it before and I’ll say it again, breakfast is my absolute favorite meal of the day. Not because of when it’s eaten but because of what is eaten. Eggs. Bacon. A bread of some sort. Potatoes. Cheeeeese. I love all these things. Really really love them. And not just for breakfast. Dishes like these tacos are prefect for dinner. Or lunch. Or brunch. Or…well, you get the idea.
The keys, I’ve learned, to cooking the perfect scrambled eggs – no matter if you like them wet or dry – are to use low heat, eggs that you’ve whisked into submission and turned into a bowl of golden goodness and to pull the eggs before they look “done” to your liking. Eggs continue to cook after you’ve taken them off the heat so waiting to pull them will result in overcooked eggs by the time you take your first bite. Also, please resist the temptation of added the cheese to whisked egg mixture. It’ll just melt away as the eggs cook and you won’t even taste it.
And that would make me very sad.
PS: Also, don’t skip the parboiling of the potatoes – parboiling and then roasting the potatoes gives you the perfect combination of fluffy inside and crunchy outside. It is an extra step but I promise it’s worth it. I will NEVER lie to you about potatoes. Trust.
Bacon & Egg Tacos with Salsa Verde, Lime Crema Sauce and Spicy Potatoes
For the Tacos
½ cup Mexican Crema (my preferred brand is Cacique; it’s found in most regular grocery stores & definitely at your local Hispanic market)
1 teaspoon lime juice (You may want to add a little more, depending on how limey you like it!)
6 pieces of bacon, fried or baked (see below) and crumbled into pieces
1 tablespoon unsalted butter
½ cup sharp cheddar cheese, finely grated
4 medium size fluffy flour tortillas, warmed (I wrap mine in some foil and throw them in the oven after I turn it off from the potatoes)
¼ cup green onions, chopped
½ cup Salsa Verde (I’m a big fan of the Herdez brand)
¼ cup chopped cilantro
For the Spicy Potatoes
1½lbs red potatoes, cut into 1-inch pieces, parboiled until knife tender and drained
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon Mexican oregano
Freshly ground black pepper
NOTE: Baking bacon has become my absolute preferred way to cook bacon. It produces much more evenly cooked bacon as well letting it get very crisp without burning. Basically, the slow, even heat allows more of the fat to render out which, if you are a bacon-grease saver like me, is a great thing. You get more of the good stuff and it’s much purer than what is left after pan frying. I bake mine on a foil lined baking sheet 350° for 7-10 minutes. No flipping needed! Start checking after 10 minutes and watch closely until the desired crispiness is achieved. Remove and drain on paper towels.
For the Spicy Potatoes:
Preheat the oven to 400° degrees F. Place a baking sheet in the oven and let heat for 15 minutes.
Combine the garlic powder, cumin and oregano in small bowl.
Toss the drained potatoes in the olive oil and season with salt and pepper. Add in the seasoning mixture and toss to coat well. Add potatoes to the hot baking sheet and cook for 15-20 minutes, turning about halfway through. Once golden brown, remove and season with additional salt and pepper if necessary.
For the Tacos:
Combine the crema and lime juice; season lightly with kosher salt and set aside.
Over low heat, melt the butter in large nonstick skillet. While the butter is melting, crack the eggs into a large bowl and whisk until you can no longer see streaks of the whites or yolks (it should be a bowl full of pale yellowness). Add the eggs to the melted butter and – here’s the hard part – LEAVE THEM ALONE! Don’t touch ‘em! For a little bit at least. After about 2 minutes, gently pull a spatula across the eggs, forming nice soft fluffs of eggs. If you prefer small fluffs, use smaller, more frequent scrapes. If you prefer larger fluffs, just scape less frequently. Either way, whatever you do, do not wait until your eggs look “done” before removing them from the heat. Stir in the cheddar cheese and pull the pan off the heat when they still look moister than you would like. I promise they’ll be perfect by the time you serve ‘em up!
To assemble: Divide the eggs equally among the 4 warmed tortillas. Top with the Salsa Verde, bacon pieces and green onions. Drizzle on the Lime Crema and top with chopped cilantro.