Here’s a recipe that you make up as you go along. So not only are the eggs scrambled, but so is the recipe.
These tacos serendipitously arrived at my table just as Cinco de Mayo is fast approaching. I didn’t plan it. It just happened. The urge hit.
But you can actually plan to make this for breakfast on the 5th. Then the celebration comes to your house, too.
These breakfast tacos (or lunch tacos or dinner tacos or midnight-snack tacos) are taste-buds-popping delicious. And…
You make it up as you go along.
Here’s what I made up:
ingredient uno: scrambled eggs!
ingredient dos: diced scallion mixed into the eggs (along w salt & pepper & a bit of grated cheese)
ingredient tres: corn tortillas, the smallish 5-6-inch ones, heated in a cast iron pan (I put a teaspoon of oil to start and then don’t add any more oil after that — it makes a little smoke, but cooking will do that) until they get a little golden…brown…or even black in spots.
ingredient cuatro: choose side items, condiments, aromatics, yumful toppings that will pull it all together. I chose: diced fresh grape tomatoes mixed with parsley, a bit of olive oil, & salt…shredded asiago cheese….
…minced pancetta & minced prosciutto sautéed in a little olive oil…
…some fresh baby arugula…
ingredient cinco: I also made a quick sauce of mayo, lemon juice & horse radish.
To eat: place a tortilla on your plate, pile on some scrambled eggs…
…top with tomatoes, cheese, pancetta-prosciutto, arugula, some sauce…then fold and bite, nibble, and gulp your way to the last bite. Repeat.
The make-it-up-as-you-go part includes flavors that you love; stuff you happen to have in the refrigerator; ingredients you crave so much you’ll travel miles to get them to put in your tortilla, and/or the ones I just suggested (oooh, good ones!).