The Breakfast Taco

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A few weeks ago I wrote about sandwiches. The sandwich rules from that apply to anything that is supposed to be an easily eaten bread covered meal. 

I know it is impossible to improve on a perfect food like the breakfast taco, but I decided to try using some of the sandwich rules to see what I came up with. 

The bread was obviously a tortilla. The filling included eggs and soy chorizo (my preference) along with some veggies (a green onion, mushroom, and some leftover zucchini, I believe). 

Instead of scrambling the eggs I made something between an omelet and a really thin frittata. Using my skillet that most closely matched the size of my tortillas, I sauted the veggies and “meat” in a little oil, then poured the beaten eggs over the top, spreading them around to an even layer. You can lift the edges and let any liquid egg run under the cooked eggs, or just open up a place in the middle. (If you are really brave here you could try a flip. I never do this because I have a mental picture of the horrible mess and hours of clean-up it would cause!!)

When cooked, I carefully slid the egg onto a cutting board and cut it in half. 

While all this was happening I had tortillas cooking in a second skillet. When I turned them for the second side I added an handful of cheese, spreading it evenly and allowing it to melt slightly. I prepared two tortillas this way.

I then folded one of the egg halves into each tortilla and let them sit a minute until the cheese had glued them together. 

Every bite had both egg and tortilla. The veggies were evenly distributed. It was easy to eat out-of-hand with nothing slipping out onto the plate. 

This will never take the place of a greasy breakfast taco eaten beside your favorite taco truck, wrapped in wrinkled aluminum, with an impossibly tiny napkin to clean up.  

But even so, it was pretty delicious. 


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