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Bacon, Egg, and Tomato Breakfast Tacos

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6 tacos Easy
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Ingredients (8)

  • 6 strips uncooked bacon
  • 2 medium-sized ripe tomatoes, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 large eggs
  • 6 corn tortillas
  • 1/3 cup cilantro leaves and small sprigs
Nutritional Information
  • Calories295
  • Fat21.72g
  • Saturated fat5.85g
  • Trans fat0.09g
  • Carbs13.36g
  • Fiber2.14g
  • Sugar1.78g
  • Protein11.73g
  • Cholesterol205.14mg
  • Sodium276.33mg
  • Nutritional Analysis per serving (6 servings) Powered by

The BLT was the rough inspiration for these breakfast tacos: soft corn tortillas topped with crispy bacon, sautéed ripe tomato slices, and a fried egg.

This recipe was featured as part of our 7 Fried Egg Breakfast Tacos.

Instructions

  1. 1Line a plate with paper towels. Set a nonstick skillet large enough to hold the bacon in a single layer over medium heat and add the bacon slices. Cook, turning once, until browned and crispy, about 10 minutes. Drain the slices on the towel-lined plate but leave the fat in the skillet.
  2. 2Add the tomato slices to the skillet, season with salt and pepper, and sauté for 2 minutes. Flip the tomatoes and cook for 2 minutes more. Remove to a warm plate and set aside.
  3. 3Wipe out the skillet and set it over medium-low heat. Add 1 tablespoon of the oil and break in 3 of the eggs. Season with a little salt and pepper and fry sunny-side up, with firm whites and still-liquid yolks. Repeat with the remaining oil and eggs.
  4. 4Meanwhile, heat the tortillas in a dry skillet over a high flame or directly on a gas flame until they’re puffed and a little blistered.
  5. 5Place a strip of bacon on top of each hot tortilla, followed by the tomato slices, evenly distributed among the 6 tacos. Add a fried egg to each, sprinkle with the cilantro, and serve at once.
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