Saturday, June 6, 2020

Bacon, Egg, and Kimchi Tacos

How Sweet Eats


  • butter, for frying the eggs

  • iv
    large eggs

  • i
    avocado, thinly sliced

  • four
    corn or flour tortillas (iv'' diameter), heated or at room temperature*

  • ane/2

  • four
    slices bacon, cooked and crumbled

  • i
    scallion, thinly sliced

  • i/4
    loving cup
    chopped fresh cilantro

  • 1/4
    salsa, for topping*

  • i/iv
    crumbled queso fresco cheese


  1. In a large nonstick skillet, melt a tablespoon just about of butter over medium to medium-high oestrus. Add the eggs too cook them sunny side upward, or as desired.* Season alongside table salt as well as pepper.

  2. To gather the tacos, split up the avocado amidst the tortillas. Top alongside the eggs, kimchi, bacon, scallions, cilantro, salsa, as well as queso fresco. Serve right away!

Recipe Notes

*I like to char my tortillas over an open flaming on my gas stove for extra flavour, only this is optional.

*I used a hatch chile dark-green salsa, but tomatillo or burn down roasted salsa would be amazing here!

*To fix the eggs scrambled equally the recipe states: In a big nonstick skillet, melt 1 tablespoon of butter over medium-low oestrus. In a bowl, lightly shell the eggs until just combined. Pour the eggs inwards the skillet in addition to make, stirring too tossing. Right earlier they firm upwards, stir in some other tablespoon of butter too toss until it'second incorporated into the scrambled eggs.

Overhead shot of five tacos arranged closely next to each other in a diagonal line with a fork sticking out in the top left of the frame

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