Conversion Chart: Here >>
Ingredients:
8 large taco Shells
4 slices of bacon, cut into small chunks
6 eggs
1 heaping cup (275 mL) of grated Cheddar cheese
A pinch or two of salt and lots of freshly ground popper
1/2 cup (125 mL) or so of your favorite salsa
A thinly sliced green onion
A handful of cilantro leaves
Procedure:
Preheat your oven to 350°F (180°C and warm the taco shell on a plate for a few minutes while you
prepare the bacon and eggs.
Place your favorite heavy frying pan over medium-high heat and tow in the bacon Cook. Stirring
frequently, until brown and crisp. While the bacon is browning, thoroughly whisk the eggs and Cheddar
together. Season them with salt and pepper to your taste.
When the bacon is crisp, remove it from the pan with a slotted spoon and drain it on a folded paper
towel. Pour off about half of the bacon fat and return the pan to medium heat Pour the eggs into the
pan and patiently scramble them, stirring constantly with a wooden spoon or rubber spatula, until
they're cooked through but still creamy. 2 or 3 minutes.
Spoon the eggs into the warm taco shells. Top with a spoonful of salsa, the crisp bacon, green onion,
and a few cilantro leaves. Serve and share!
Recipe Type: Authentic
Recipe Author: Chef Michael Smith
Book: Chef Michael Smith's Kitchen: 100 of My Favorite Easy Recipes
Book Author: Michael Smith
Publisher:
Original Photograph By: Chef Michael Smith
Photograph Retouched By: Recipe Spy
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