As a native Texan you'd never think of such a thing, however it seems that some amount of 8 years in New York or 3 years in San Francisco have rubbed off on me. Perhaps it is just my wife's inherent need for vegetables... Well, actually it is my need to use whatever food in the refrigerator is most urgently needs to be used.
Breakfast tacos are a staple of our weekend brunch rotation, something that if you stay with us, hopefully you will, you'll learn all about. This particular Saturday the fridge was looking a little light on options to augment a basic bacon and egg breakfast taco, but I try to put a little pep in our mornings. So... I went for the radicchio. Well friends, let me tell you, it was not a mistake. Here's the gist:
Ingredients: (makes 6 tacos)
- 6 slices bacon
- 5 large eggs
- 1/2 an onion
- 1/2 head of radicchio
- 1/2 jalapeno
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
I like to use one pan to save on the cleanup, so cook your bacon in the cast iron. While your bacon is cooking you can chop your onion, radicchio, and jalapeno. When your bacon is looking nice and brown pull it out and place in a fold of paper towels. Now drop your onion in the pan with the bacon fat, making sure to salt the onions thoroughly and cook until translucent. Drop in the radicchio and jalapeno and toss until the radicchio is just wilted. Now crack your eggs into the pan. This is the best time to season the eggs with salt and pepper. Stir the entire mixture and finish with the cheese before the eggs are cooked through. Serve on warm tortillas, and with your favorite salsa.
The whole thing only takes 15-20 minutes, perfect for an indulgent breakfast while trying to wrangle the kids!