crunchy breakfast tacos

Breakfast

Crunchy Breakfast Tacos

Here is an interesting twist on breakfast that the whole family will enjoy. A quick blender salsa is added to eggs after they are soft-set.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

tomatillo salsa
8 oz (250 g) tomatillos (about 3 medium tomatillos), husks removed
1 jalapeño pepper, stemmed
1/4 cup (50 ml) fresh cilantro
1/2 tsp (2 ml) salt
tacos
1/4 cup (50 ml) chopped fresh cilantro
1 tomato
8 hard taco shells
1 cup (250 ml) shredded mexican cheese blend, divided
6 eggs
2 tbsp (30 ml) water
1 tbsp (15 ml) butter

Directions

Preheat oven to 350°F (180°C). For salsa, bring water to a boil in (2-qt./1.9-L) Saucepan. Add tomatillos and jalapeño pepper; cook 5-8 minutes or until tomatillos are tender.
Meanwhile, for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.
To finish salsa, transfer tomatillos from Saucepan to blender container using Nylon Slotted Spoon. Remove jalapeño pepper from Saucepan; test for spiciness (see Cook's Tip). Add desired amount of pepper to blender; cover and blend until smooth. Add cilantro and salt; blend 2 seconds or until cilantro is coarsely chopped.
To finish tacos, line up taco shells, side by side, in Medium Bar Pan; fill with half of the cheese. Bake 5-6 minutes or until cheese is melted. Remove from oven.
As taco shells bake, whisk eggs and water in Small Batter Bowl. Place butter in Executive (10-in./24-cm) Skillet (do not use stainless cookware); heat over medium heat 1-3 minutes or until foamy. Add eggs; cook and stir 2-3 minutes or until eggs begin to set. Add 1/4 cup (50 mL) of the salsa; cook 1-2 minutes or until eggs are completely set.
To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato. Serve with remaining salsa.