Despite it being the most important meal of the day, I rarely get hungry early enough to enjoy breakfast. Except, that is, on the weekends. I love waking up lazily, when my body has rested of its own accord. I'll boil some water on the stove (we don't have a microwave in the new apartment), grind some coffee beans and brew a cup of joe before heading out to our balcony. It's truly the perfect way to greet the day.
In contrast to my tardy appetite, moments after Christian wakes up, he's ready for breakfast. So, once that coffee has trickled through my veins, we pillage the fridge for eggs, breakfast meat and whatever else we can whip into a worthy meal. Breakfast tacos have been a recent favorite. Quick, versatile and flavorful, these breakfast tacos are a great way to transform those last bits of ingredients in the fridge into a simple, delicious meal.
Breakfast Tacos
The Tacos:
4 Small, White Corn Tortillas
1/4 lb. Spicy Breakfast Sausage
4 Eggs
1/4 C. Chihuahua or Feta Cheese
Crema (Recipe Follows)
The Green (Parsley or Cilantro)
Heat a non-stick skillet over medium heat. Cook the breakfast sausage, breaking it into small crumbles until it's brown and crispy and cooked through. Remove from the pan and drain on a paper towel.
Over an open flame, carefully heat your tortillas to give them that authentic char. Flip with tongs so both sides brown. If you don't have a gas range, just warm them up so they're pliable and don't crack when you fold them.
Cook your eggs any way you like. I like mine over-medium.
To assemble your tacos, place an egg on each tortilla. Sprinkle with the crumbled sausage. Spoon the crema over each taco. Top with cheese and the green. Serve with rice.
The Crema:
1/4 C. Sour Cream
1/4 C. Tomatillo Salsa
The Green (Parsley or Cilantro)
For the crema, blend together the sour cream, salsa and the green.
In contrast to my tardy appetite, moments after Christian wakes up, he's ready for breakfast. So, once that coffee has trickled through my veins, we pillage the fridge for eggs, breakfast meat and whatever else we can whip into a worthy meal. Breakfast tacos have been a recent favorite. Quick, versatile and flavorful, these breakfast tacos are a great way to transform those last bits of ingredients in the fridge into a simple, delicious meal.
Breakfast Tacos
The Tacos:
4 Small, White Corn Tortillas
1/4 lb. Spicy Breakfast Sausage
4 Eggs
1/4 C. Chihuahua or Feta Cheese
Crema (Recipe Follows)
The Green (Parsley or Cilantro)
Heat a non-stick skillet over medium heat. Cook the breakfast sausage, breaking it into small crumbles until it's brown and crispy and cooked through. Remove from the pan and drain on a paper towel.
Over an open flame, carefully heat your tortillas to give them that authentic char. Flip with tongs so both sides brown. If you don't have a gas range, just warm them up so they're pliable and don't crack when you fold them.
Cook your eggs any way you like. I like mine over-medium.
To assemble your tacos, place an egg on each tortilla. Sprinkle with the crumbled sausage. Spoon the crema over each taco. Top with cheese and the green. Serve with rice.
The Crema:
1/4 C. Sour Cream
1/4 C. Tomatillo Salsa
The Green (Parsley or Cilantro)
For the crema, blend together the sour cream, salsa and the green.
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