5-Minute Breakfast Tacos
Ahhh breakfast. My favorite meal of the day. I’m one of those people that can have breakfast for lunch and/or dinner. You ever do that? We especially are fond of brunch over here since it usually entails sleeping in and having breakfast. Today’s post is a simple breakfast (or brunch) recipe that I made last week. It literally took five minutes to make.
After the labor day weekend, I had some pico de gallo made with tomato, white onion, and cilantro leftover in the fridge (or as Maura from The Other Side of The Tortilla has taught me, “Salsa Mexicana”). It was still fresh enough to reuse, so being my Mother’s daughter, that’s exactly what I did. Have I mentioned she is the queen of turning leftovers into a whole new meal? She is! Anyone who knows her cooking can attest to this fact. Anyway, here’s what I did with only half a cup of pico de gallo for a quick and easy breakfast.
1 tablespoon butter
1/2 cup pico de gallo
2 whole eggs + 1 more egg white
3 corn tortillas
salt to taste
crumbled queso fresco
You may find this funny or silly, but until recently I had no idea how to cook with a gas stove on an everyday occasion. If you’ve been following this blog for at least a year, you’ll immediately notice I have a new stove. Well there’s a whole new kitchen to go with it too! And finding my “flow” in a new kitchen for someone like me takes time. Cooking with a gas stove has taught me one valuable lesson: Start low! I’m so used to cranking the heat up because my old stove took a long time to get to the temperature that I wanted, but now, the heat is INSTANT! I have to remember to start between medium and low now. With eggs, you especially need to start on the lower end when cooking them on a gas stove, and on a stainless steel pan.
Turn the heat down even more now! Eggs are super sensitive to heat, especially in a stainless steel pan. The trick to cooking scrambled eggs in a stainless steel pan without burning them is to cook them on low, and DON’T STOP STIRRING.
If the eggs start to stick to the pan, move it over onto a cold burner for a few seconds (stir), then bring it back to the burner. Keep doing that when needed until the eggs are fully cooked and scrambled the way you like.
And your done! Quick and easy.
- 1 tablespoon butter
- ½ cup pico de gallo
- 2 whole eggs + 1 more egg white
- 3 corn tortillas
- salt to taste
- crumbled queso fresco
- Using a medium saute pan, turn on the burner to medium low and add the butter to start melting it.
- Seconds later, after the butter has melted, add the pico de gallo. Cook stirring occasionally until most of the liquid has evaporated.
- Meanwhile, in a small bowl or cup, whisk the eggs together and set aside.
- Once most of the liquid has evaporated, add the eggs to the pan and lower the heat to low.
- Stir the eggs continuously. If the eggs start to stick to the pan, move it over onto a cold burner for a few seconds, then bring it back to the hot burner. Keep doing that when needed until the eggs are fully cooked and scrambled the way you like.
- Serve the eggs in warmed tortillas, and top with crumbled queso fresco.