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.
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.
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.
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.
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.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.