Whether you start with a taco or end with one it’s the day to celebrate all things Mexican cuisine. Rick Bayless has the right idea with this “Morning After Taco.” Most ingredients are in your pantry and this taco can be pulled together in less that 30 minutes. Sweet sun-dried tomatoes, savory bacon and queso fresco are combined with an egg, then topped with avocado and cilantro. Often Bayless recipes involve lots of ingredients and long cooking times for his to-die-for sauces. This friends, is home chef approved!! Happy Cinco de Mayo.
The “Morning After” Taco
Serving 1
1 tablespoon bacon fat, butter or olive oil
1 egg
2 or 3 pieces sun-dried tomato, finely chopped
1 strip bacon, diced
1 teaspoon crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
1-2 teaspoon Mexican hot sauce
1/4 avocado, diced
3-4 cilantro leaves for garnish
1 warm corn tortilla
Set a 10-inch nonstick skillet over medium heat and add the bacon fat. Crack the egg straight into the pan.
Using a spoon, gently break up the egg yolk. As the egg cooks, sprinkle on the sundried tomatoes, bacon, cheese and hot sauce. Remove from heat and add the avocado and cilantro.
Slide the garnished egg on to a warm tortilla.
Adapted from: Rick Bayless
