Welcome to day 3 of breakfast week! It wouldn’t be complete without a breakfast taco of some kind. Breakfast and tacos go together like, well, anything you could think of that goes well together (ahem, perhaps bacon and eggs?). Throw some funky, spicy kimchi in the mix and you’re in breakfast nirvana. Scared to try kimchi? Here’s your entry point. Because nothing’s ever bad when it’s paired with the breakfast classics like bacon and eggs, wrapped in a tortilla with avocado and cheese.You can cook the eggs however you like for these tacos, but fried eggs are especially nice. They mimic the round shape of the tortillas and there’s nothing like that sunshine-colored yolk. Just what you need to set your morning off right!Pick your favorite brand of kimchi-or if you’re a real DIY-er, make your own. I think it’s best to try a few brands to figure out which one you like-some are more fermented, funkier or spicier than others. It’s a personal journey to find what’s right for you. I buy mine locally from the farmers’ market.This is a super-quick breakfast to pull together, and you can easily scale it up depending on how many you want to serve. You’ll be a short-order cook for a little bit while frying eggs, but it’s quick to do. Slice some avocado and start layering: charred (or warmed) tortilla, avocado, kimchi, fried egg, crispy bacon and a sprinkle of queso fresco, cilantro and chopped green onions. A squeeze of lime and some hot sauce or salsa are all you need to finish your tacos.My love for Jessica Merchant from How Sweet Eats is well-documented here. I just adore everything she does: wildly creative recipes, droolworthy photos, adorable kiddos and basically just my all-around blogging idol. These breakfast tacos come from her cookbook, The Pretty Dish, which I have been obsessed with since the day it arrived in my hands. Everything she makes is gold, and this is another winner for the queen. Bow down. #fangirl
Funky kimchi, salty bacon and a fried egg…the ultimate breakfast taco? I say yes! Complemented with creamy avocado, a sprinkle of cheese, green onions and cilantro and dive in!
Ingredients
Scale
2 tablespoons butter
4 large eggs
1 avocado, pitted, peeled and thinly sliced
4 corn or flour tortillas (6 inch diameter), heated and lightly charred over a gas burner
1/2 cup kimchi, well-drained and coarsely chopped
4 slices thick-cut bacon, cooked until crisp
1 green onion, white and green parts very thinly sliced
1/4 cup finely chopped fresh cilantro
1/4 cup crumbled queso fresco
Quartered limes, for serving
Instructions
Preheat a large nonstick skillet over medium heat. Crack two eggs into two separate small bowls. Once hot, add 1 tablespoon of butter and slide each egg into the skillet. Season with salt and pepper. Fry for 2 to 3 minutes, until the whites are completely set but the yolk is still jiggly.
To assemble: place some of the avocado slices on each tortilla. Top with the kimchi, bacon, egg and sprinkle with the chopped green onions, cilantro, and queso fresco. Serve with the lime wedges.
