Quick and easy hot breakfast for one (or two).
I go through phases with my breakfast choices. Although I don’t mind yogurt with granola or fruit or even cold cereal with milk and fruit, I do enjoy a hot breakfast. The trick is coming up with something that’s relatively healthy and quick and easy to make.
Preferably something that uses eggs. My chickens make five per day, on average, and they accumulate quickly.
That’s how I came up with the idea for a breakfast taco. I’m talking about a so-called “street style” taco that uses a soft corn tortilla — not crunchy “gringo Mexican” taco shells — with the ingredient tucked inside. Fold it, pick it up, and enjoy.
Here’s my recipe for one.
- Small amount of oil or cooking spray. I usually use olive oil spray to keep the fat down a bit.
- 2 tablespoons chopped onion or sliced scallions. About once a week I chop up an onion and store it in an airtight container in my fridge. This keeps chopped onion close at hand. Some folks use frozen chopped onion and I don’t see anything wrong with that. Sliced scallions work, too, and have the benefit of cooking faster. The taste is milder, though.
- 1 large egg.
- 2 tablespoons shredded cheese. I use a Mexican blend, but you can use any kind you like.
- 1 taco-size corn tortilla. Get the real thing if you can, in the Mexican food area of your supermarket or, better yet, in an Hispanic food market. I buy them 10 in a bag and keep them in the fridge or freezer. (Just noticed that these are “hand made style” — whatever the hell that means. That’s what happens when you shop without your glasses.) I’m pretty sure my tortilla press is around here somewhere; I might actually make them from scratch one of these days.
If you’re one of those people who likes salsa on your tacos, get some of that, too. I’m not a fan of salsa on anything other than chips so I don’t use it.
- In a small skillet over medium heat, heat the oil or cooking spray.
- Add the onions or scallions and cook until softened and just starting to brown at the edges.
- Gather the onions or scallions into the middle of the pan and drop an egg on them. You might want to use this opportunity to break the yolk so it cooks. I don’t scramble my eggs before cooking, but you could if you want to. Just make sure the egg stays together in the middle of the pan so it doesn’t get larger than the tortilla.
- When the egg has cooked on the bottom, lower the heat and flip it.
- Immediately sprinkle the cheese on the egg and lay the tortilla on top.
- Cook until the egg is done the way you like it — over easy? over medium? — and then flip it again so the tortilla is on the bottom.
- Cook until the tortilla has heated through and the cheese is melted.
- Remove to a plate, spoon on salsa (if desired), and fold in half.
I used to wait until after flipping the egg to break the yolk. That kept the yolk in the middle. Now I break it right away. I also use a pot cover to speed up the cooking process.
You can make two or three of these at once if you have a larger skillet or a griddle.
Is this a healthy meal? Well, I don’t think it’s unhealthy. After all, it uses a minimum of added fat and has fresh ingredients such as onions and eggs. Minimizing processed foods is one way to keep your diet healthy — who knows that’s in those “hand made style” tortillas I bought? The way I see it, it’s a lot healthier than breakfast pastries or sugar-filled cereals.
How to make it better? That should be obvious: skip the oil/spray and sauté the onions/scallions with some chopped bacon. Now we’re talking.