Basic Breakfast Taco

Photo: Jennifer Manriquez

Ingredients

eggs

half-and-half or whole milk

fresh corn or flour tortillas

1 small or medium white onion, diced

6 large tomatoes, diced

4 cloves garlic, smashed w/flat of knife& minced

1 bunch fresh cilantro, coursely chopped

2 jalapeno peppers, seeded and minced

1/4 cup lemon juice, or more (to taste)

Salt and black pepper, to taste

Preparation

JEN'S PERFECT SCRAMBLED EGGS

I use one egg per taco. So, calculate how many tacos your making (two tacos per adult usually does the trick) and crack your eggs into a medium or large round bowl.

For each egg you're using, add one tablespoon of half-and-half or whole milk.

Add a little bit of salt and pepper too, just a pinch for each egg.

Now tilt the bowl so that the eggs are leaning about halfway up the side of the bowl (I hold the bowl with my left arm, around the top rim, and lean it tilted against my stomach), and start vigorously whisking them with your free arm. Whisk in a wide circle, forcing air into the eggs, for about two straight minutes. Eggs should be uniformly yellow, and smooth.

Spray a little bit of extra virgin olive oil into a cast-iron skillet and heat over medium-low. Gently pour in your prepared eggs and allow them to start cooking on the bottom before you disturb them. After about 20 seconds, there should be a paper thin layer of cooked eggs on the bottom of your pan. Once this happens, you want to stick a spatula and start working the eggs around so that they break up into beautiful little scrambled nuggets.

IMPORTANT! Turn off the heat while the eggs are still slightly underdone, with a few small wet-looking areas throughout. Continue to work them with your spatula and the heat within the eggs themselves will continue to cook them to perfection.

These eggs will be moist and fluffy. Perfect!

BASIC PICO DE GALLO

Stir all ingredients together in a large bowl until well-mixed.

Cover and refrigerate for at least an hour before serving.

Stir again before serving.

CONSTRUCTING THE BREAKFAST TACO

Warm a fresh corn or flour tortilla on the range. I have a gas stove, so it's great to slap a tortilla right over a low flame and warm it up that way. The flavor can't be beat!

Now lay your piping hot tortilla(s) on a plate and top with either freshly grated cheddar cheese or a real cheddar slice (none of that processed cheese junk).

Top with a heaping spoonful of scrambled egg.

Spoon some pico de gallo over the top.

Garnish with low fat sour cream and freshly grated black pepper.

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About

This a standard breakfast taco, with eggs, cheese, and a little bit of homemade pico de gallo. It's amazing how wonderful this can taste when you have perfectly-cooked eggs and fresh pico!
You can always dress this up with some avocado and turkey bacon, or some tomatillo sauce too. It's delicious, nutritious, and a great way to start your day. I have found that hungry guests really appreciate these great tacos after a long travel!