Breakfast Tacos

Let’s make it.

1. 1

   Prepare the toppings.

   Slice the jalapeño and avocado and put them in serving bowls with the cilantro and cheese. If using bacon, place the slices in a cold skillet and cook over medium heat, turning as needed, until cooked through and crisp, about 8–12 minutes depending on thickness. Drain on paper towels and break into pieces. Warm any cooked roasted vegetables you plan to serve.

2. 2

   Warm the tortillas.

   Heat the tortillas one at a time on a dry skillet over medium heat for about 30–60 seconds per side, until flexible and warm. You can also turn them carefully over a medium-low gas flame with tongs for a few lightly charred spots. Wrap the warmed stack in a clean towel while you cook the eggs.

3. 3

   Scramble gently.

   Beat the eggs with a little salt and pepper. Melt the butter in a large skillet over low to medium-low heat. Pour in the eggs and gently push the setting egg from the edges toward the center with a spatula. Continue until softly set with no visible liquid egg, about 5–8 minutes. Remove from the heat while the curds are still moist.

4. 4

   Let everyone build their own.

   Bring the warm tortillas, scrambled eggs and toppings to the table. Divide the eggs among eight 6-inch tacos or sixteen 4-inch tacos, then let everyone add the toppings they like. Serve straight away while the tortillas are flexible and the eggs are warm.