Breakfast tacos aren’t anything new, but they’re new to me, and a supremely-comforting breakfast to boot (two solid reasons to celebrate them here, I’d say).
This is a case of inspiration coming from an unexpected place; my first taste of this Tex-Mex staple was at an airport. If you’re scratching your head, let me rewind a bit. This past August I was in Austin for my dear friend Maggie’s bachelorette party. Because I booked my ticket late in the game, I ended up on the early flight back home Sunday AM. Combine an early wake-up with a night of drinking, and it’s hardly a shocker that I needed some solid sustenance before boarding the plane. Thankfully, I was on the same flight as Maggie’s lovely friend Kayla, who steered us to Maudie’s, where we sunk our teeth into some A-plus, hangover-killing breakfast tacos.
Maudie’s is a choose-your-own-adventure sort of taco stand; diners pick two toppings — if my memory serves me, the options are: refried beans, cheese, eggs, bacon, and potatoes. Rounded out with some pickled jalapeños, hot sauce, or both, they really hit the spot, and are worth a stop if you find yourself in the Austin airport. This recipe is related more in concept than in execution, pairing barely-set scrambled eggs with mashed avocado, bacon, a charred tortilla, and pickled jalapeños for a slightly-fancified, but still super-unfussy take on this Austin breakfast staple.
- 1 strip thick-cut bacon
- 1 avocado
- Kosher salt
- 2 small flour tortillas
- 4 large eggs
- 1 tablespoon high-heat-tolerant oil, such as refined coconut or rice bran
- Pickled jalapeño slices, cut in half, to taste
- Hot sauce, to taste
- Cook the bacon (I like to roast it in the oven on a wire-rack-lined sheet pan, but you do you). Drain on a paper-towel-lined plate and slice into 1/2-inch pieces.
- If you have a gas stove, char the tortillas over a medium flame, using tongs to flip the tortillas.
- In a small mixing bowl, beat together the eggs and a scant 1/4 teaspoon salt, until no streaks of yolk remain.
- Pit, peel, and mash the avocado with a bit of kosher salt.
- Heat the oil in a large non-stick skillet over medium-high heat. Add the eggs, and cook, stirring constantly until the eggs look almost, but not quite cooked through (they'll continue to cook from carryover heat), about 30 seconds.
- Top the tortillas with the scrambled egg. Divide the mashed avocado between the two tacos. Top with bacon and pickled jalapeños. Serve immediately with hot sauce.