Spring is here, and soon having a nice weekend brunch on the deck will be possible again for everyone. How about a recipe for super easy Bacon and Egg Taco Brunch! The test cooking on this meal was a huge success. One thought though, you may want to put a few soft tortilla shells on the platter in case someone in your group doesn’t care for hard taco shells.
Recipe serves four.
1 lb. thick butcher cut bacon.
8 taco shells.
2 tomatoes – diced.
1 can refried beans.
1 C Mexican cheese mixture – shredded.
1 avocado – cut into wedges.
1 lime – cut into wedges.
1 Tbsp fresh chopped cilantro.
1 Tbsp bacon grease.
This brunch recipe is super easy to make, but timing the elements is critical to the final result. So, it is important to do the meal in stages.
Chop the cilantro.
Dice the onions and tomatoes, sprinkle some cilantro on the tomatoes, cover and set aside.
Spoon canned refried beans into pot, and reserve empty can.
Cut the lime into wedges.
Heat fry pan to medium high heat and begin browning the bacon. This will take some time and will include multiple batches. You may need to drain off bacon fat midway. If so, place a paper towel in the empty bean can, and carefully pour grease into the can; but remember to reserve 1 Tbsp.
As each batch of bacon is done place bacon on paper towel on plate with large pot cover to keep warm.
When all the bacon is cooked, turn burner off, and in mixing bowel crack 8 eggs and then whisk them.
Place fry pan with bacon scraps and 1Tbsp of grease back on medium heat and when warm add the eggs. Salt and pepper to taste and begin to fold the eggs to create soft scrambled eggs.
At same time heat refried beans on low temperature.
When eggs are done, plate them along with the bacon and taco shells on a large serving platter.
Peal and cut the avocado into thin wedges.
Plate the onion, tomatoes, avocado, and limes.
Place beans in bowl and cheese in bowl.
Place store bought salsa in bowl.
And there you go you just made a killer serve yourself Easy Bacon and Egg Taco Brunch! Do what you like, but I constructed my taco with the bacon on the bottom, followed by beans, onions, tomatoes, cheese, and avocado. A little splash of lime juice and a spoon of salsa on top, some fruit on the side, and I was ready to mow.
I would venture to say that for 19 years I have been enjoying food and beer at the Brewery in Redondo Beach. Great restaurant, great servers, and great crafted beer. My favorite was their Rat Beach Red ale. Heck even the lead in my novel GOLDPLAY went there for a Rat Beach Red. It is my go to place for Saturday lunch with She Who Must Be Obeyed.
But, then about a week ago, I went for a bowl of chili and a pint of Rat Beach Red and to my horror my red was no longer available. Instead they had a beer on tap that I get in bottles at the local mart.
Seems that the only beer being brewed is the golden they use for the blue berry beer.
Again, what gives?
Who knows. Marketing, profit margins, changing tastes, evolving clientele. Maybe I’m the only guy who liked the red and they put up with my old fashion tastes for as long as they could.
Fine. I can deal with that. My daughter gave me a Mister Beer brewing kit awhile ago and I had not gotten around to making a batch because it was so much quicker to pop over for a Rat Beach Red. Now, everything has changed. If I want a fine crafted small batch red, I’m just going to have to make it myself.
So, over the course of the next month or so, I will report on my brew-ski making efforts. Should be fun, and if I am lucky maybe I can come close to the gold standard Rat Beach Red.
Good Eating and Table Talk,
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