My cooking-from-scratch-for-one saga continues.
I have ten hens.
This affects my cooking for one greatly in that one person can hardly keep up with the proceeds from ten hens.
I started the year with three hens, a manageable number for little old me, and, have, through the kindness of friends and neighbors, ended up with ten. And these girls are overachievers. Right now, on average, I am getting more than ten eggs a day. Which seems impossible, I know.
I’m giving away eggs left and right as well as trying to eat at least one egg a day 🥚 myself and I’m feeding my dogs each an egg a day 🥚🥚 but there is still a constant stockpile in the kitchen.
This has really impacted my eating out routine and I no longer order eggs at restaurants because, if I’m going to eat eggs, I want them to be from my hens. I just can’t have a bowl of 30 eggs (3 days worth) sitting in my refrigerator at home and also enjoy eating eggs out anymore.
Therefore, I miss breakfast burritos.
That said, I, of course, started making myself breakfast burritos but the breakfast burritos I made for myself were just too much food, and I couldn’t finish them which was not what I wanted. Next I started making little breakfast tacos instead of a big burrito but nothing stayed inside them so they weren’t a huge success until I turned the little tacos into a breakfast taco bowl. So good! It’s a breakfast mashup of little street tacos, big burritos and even bigger tostadas, that is heavy on avocado and vegetables and light on tortillas, bacon and cheese, with one fried fresh egg on top, that is a joy to eat.
Breakfast Taco Bowl
1-4 Organic corn tortillas, depending on the size (I used four street taco size)
1 ripe avocado, peeled, etc.
1 ripe tomato, diced
1 jalapeño, chopped
Fresh cilantro, minced
Iceberg lettuce, optional
Several green onions, chopped
1 slice of bacon, plus bacon fat
Small amount of grated cheddar cheese
Salt and pepper
Cook the bacon in a cast iron skillet. Drain the pan of excess bacon fat and reserve the fat. Add the tomato to the pan and sauté. In another cast iron pan, this one dry, cook the tortillas and melt the cheese on them. Put the the cheesy tortillas in the bottom of a shallow bowl. Top with sautéed tomatoes and crumbled bacon. Season with freshly ground pepper. Cook the egg in the tomato pan in more bacon fat if needed. Add the other vegetables to the tomatoes and top with fried egg and cilantro. Season with salt and lime juice. Serve with hot sauce.
This recipe isn’t a huge drain on the egg stockpile, but it’s better than nothing!
Only seven more eggs to use each day! 🥚🥚🥚🥚🥚🥚🥚