Description
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.
Notes
Inspiration: Bacon, Egg and Kimchi Tacos from The Pretty Dish by Jessica Merchant
- Category: Eggs, Breakfast, Tacos