Tex-Mex Breakfast Tacos with Soft Eggs, Bacon and Cheddar

What you need

• 4 slices bacon
• 4 large eggs
• 1 tbsp unsalted butter
• 1 pinch salt
• 1 pinch black pepper, freshly ground
• 4 small flour tortillas, about 15 cm (6 in)
• 60 g (2 oz) cheddar, grated
• 4 tbsp salsa

Method

Restated from the original video

1. 1

   Lay the bacon in a cold skillet and set it over medium heat. Cook, turning once, until crisp, 8-10 min.

2. 2

   Drain the bacon on paper towels, crumble it and wipe out the skillet.

3. 3

   Beat the eggs with the salt and pepper until just blended.

4. 4

   Melt the butter in the skillet over medium-low heat and pour in the eggs.

5. 5

   Stir slowly with a spatula, pushing the eggs from the edges to the middle, until set but still soft and glossy, 2-3 min. No liquid egg should remain.

6. 6

   Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side, until soft with a few brown spots.

7. 7

   Scatter the cheddar over each warm tortilla so it starts to melt, then add the eggs and bacon.

8. 8

   Spoon the salsa on top, fold the tortillas over and serve right away.

Imported from cookingontheweekends.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.