With an indulgent, four-day weekend ahead of us, you’ll need to counter the sweetness of Easter chocolate with something seriously savoury. Why not start, with these bacon, egg and kimchi tacos from the talented team at Tasting Table?
2 tablespoons unsalted butter, divided
4 large organic eggs
1 avocado, thinly sliced
4 corn or flour tortillas, heated or at room temperature
½ cup kimchi
4 slices bacon, cooked
1 scallion, thinly sliced
½ cup chopped fresh coriander
¼ cup salsa, for topping
¼ cup crumbled queso fresco
In a large nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. In a bowl, lightly beat the eggs until just combined. Pour the eggs into the skillet and cook, stirring and tossing. Right before they firm up, stir in the remaining 1 tablespoon of butter and toss until it’s incorporated into the scrambled eggs. (Alternative method: Fry the eggs to preference) To assemble the tacos, divide the avocado among the tortillas. Top with the eggs, kimchi, bacon, scallion, coriander, salsa and queso fresco, then serve.