I don’t know whether I’ve mentioned this before, but E. will not eat bread.
When it comes to carbs, he will eat pasta, crackers, Cheerrios, sometimes rice or quinoa, and potatoes (but only in the form of French Fries). He will occasionally eat the crust of bread if I lie and tell him that it is a cracker.
From a nutritional standpoint this isn’t much of an issue. He is still getting plenty of whole grain carbs and he likes his fruit and veggies, so I really can’t complain. But that doesn’t mean there aren’t days when I don’t wish I could just slap together a sandwich and call it lunch.
I guess he really is a little Texan at his core, because a quesadilla is as close as this kid will come to a sandwich.
His tastes have changed a lot in the year or so that he has been eating solid food, but he has always loved Tex-Mex, so much so that we set up a make-your-own taco bar for his first birthday party.
Because of him, tortillas are as much a staple in our house as milk.
Lately, I’ve been dipping into his stash and making these fried egg tacos. They’d be nice on a lazy Sunday for a little twist on the typical egg and toast, but I don’t really have lazy Sundays anymore so I’ve taken to eating them for lunch instead.
I love the way that, unlike in a scrambled egg and cheese taco, the fried egg in these tacos makes each bite a little different: white in some bites, yolk in others. Toasting the tortilla briefly in the same pan used to fry the egg gives adds a little crispness to the exterior of the taco while still keeping the tortilla nice and supple.
These tacos make for a quick, solo lunch that somehow feels more special than a sandwich. Maybe the kid is on to something.
I like my egg fried until the yolk is just beginning to set and about as viscous as honey, what most people would call "over medium." Fry yours however you like, of course, but just be forewarned that a truly runny yolk will make for pretty messy eating.
Obviously, you can switch up the toppings however you like. Poach your refrigerator for leftover odds and ends like sautéed mushrooms or caramelized onions. A little sour cream or crema might be nice too.
- 1 pat of butter
- 1 egg
- about an ounce of Monterey Jack or other melty cheese, shredded or thinly sliced
- 1 taco-sized tortilla, not the really big kind that are made for burritos
- 1/4 avocado, thinly sliced
- 1 tablespoon salsa, or to taste
- 1 tablespoon fresh cilantro
- salt and pepper
Melt the butter in a skillet over medium heat. Fry the egg to your desired level of doneness, adding salt and pepper to taste.
While the egg is frying, distribute the cheese over the tortilla. With the tortilla held open in one hand, use a spatula to move the egg from the pan to the tortilla. Place the tortilla into the pan and cook briefly, so that the outside gets just a tiny bit crispy and the cheese begins to melt.
Move the lightly toasted tortilla to a plate, and add the avocado, salsa and cilantro.
Fold and eat.