Forget the bacon, egg and cheese sandwich: Jessica Merchant, the blogger behind the always delightful How Sweet Eats, has a better idea. This recipe comes from her just-released second cookbook, The Pretty Dish, which proves that a book doesn't have to be all kale salads and juice cleanses to inspire you to change the way you cook.
You can scramble the eggs or fry them here, but whichever route you go, don't skimp on the kimchi. It adds a pickled note that balances the creamy avocado, salty bacon and runny egg yolk.
Bacon, Egg & Kimchi Tacos
Recipe adapted from 'The Pretty Dish,' by Jessica Merchant, Rodale Books 2018
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2 tablespoons unsalted butter, divided
4 large eggs
1 avocado, thinly sliced
4 corn or flour tortillas, heated or at room temperature
½ cup kimchi
4 slices bacon, cooked
1 scallion, thinly sliced
½ cup chopped fresh cilantro
¼ cup salsa, for topping
¼ cup crumbled queso fresco
1. In a large nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. In a bowl, lightly beat the eggs until just combined. Pour the eggs into the skillet and cook, stirring and tossing. Right before they firm up, stir in the remaining 1 tablespoon of butter and toss until it’s incorporated into the scrambled eggs. (Alternative method: Fry the eggs to desired doneness.)
2. To assemble the tacos, divide the avocado among the tortillas. Top with the eggs, kimchi, bacon, scallion, cilantro, salsa and queso fresco, then serve.
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